Saturday, July 27, 2013

Kale Chocolate Chip Cookie

Subdue that King of Guilty Pleasures - Chocolate Chip Cookie with a bunch of healthy kale. Undercover agent Kale is cleverly incorporated into a cookie dough and actually makes it better. Chocolate Chip Cookie is back as a healthy treat!

Blog's Category: Awesome Findings

Kale Chocolate Chip Cookie





Intro

This post continues the series of recipes from "50 Shades of Kale". Who could tell that chopped kale mixed in a cookie dough will work? It not just works, it actually makes dough lighter in texture and more chewy. I'm still not sure if it adds up to the taste of cookie overall. If not specks and tiny strands of green in a dough, nobody would ever tell there is a kale in it.

Want to get some vitamins to the food of your picky one? Chop or process kale even more fine and just forget about it when answering those pesky "what's in it?"

Whole wheat flour, dark chocolate chips, oats and some nuts thrown in will make these cookie even better for all of us, healthy food freaks.


What is it?

It's your pretty "normal" chocolate chip cookie, but with some healthier ingredients than usually: regular unsalted butter, eggs, whole wheat flour, some old-fashioned oat flakes, brown sugar, some molasses, dark chocolate chips and, of course, kale. What's an innocent list of ingredients, ha?!

Taste Description

It's that tasty (if not better!) as your favorite bakery's chocolate chip cookies. The difference only is: you don't know what thrown into your cookies from a bakery. Also I think that kale adds up a little bit of more chewiness, which I, personaly, just lo-o-o-ove in my cookies.


How to Serve

It's fantastic while still warm - maximum of chewiness, chocolate is still melted (keep a napkin around). It's awesome when cooled down too. Let me know how it is after a couple of days - mine never lived that long ;)

Kale Chocolate Chip Cookie
(Fifty Shades of Kale cookbook)


For about 40 small-ish cookies :
  • 1 firmly packed cup of torn kale leaves
  • 2.5 cup white whole wheat flour
  • 1 cup old-fashioned oats
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 2 cups brown sugar
  • 2 tbs molasses
  • 1 cup (2 sticks) unsalted butter, soft
  • 4 eggs
  • 2 tbs vanilla extract
  • 2 cups dark chocolate chips (or semi-sweet ones)
  • 1 cup walnut halves (optional)

- Preheat the oven to 350F. If not using silicon mats for baking, spray baking sheets with a little flavorless olive oil.

- In a food processor pulse kale 10-20 times until finely chopped. Set aside.

- In a bowl, combine dry ingredients: flour, oats, baking powder and salt. Set aside.

- In a large bowl, beat butter and sugar with an electric mixer, on a low speed, until thoroughly combined. Continuing running mixer on a low, add molasses and eggs, one by one, until just incorporated. Add vanila extract, mix it in.

- Combine butter-sugar-eggs mixture with your dry ingredients. Add kale and half of all chocolate chips. Mix all together until just incorporated.

- Using cookie dough spoon, drop the dough onto baking sheet (greesed or covered with a silicon mat), 2" apart. Distribute remaining chocolate chips onto each cookie and, if using walnuts, place walnut half on a top of each cookie.

- Bake for 12-15 minutes or until cookies are firm around the edges but still slightly soft in a middle.

- Cool your cookies down on a rack and enjoy!



Notes

- Throw all your chocolate chips in a dough if you don't feel like doing tidious job of planting half of them on a top of cookies as I suggested above.


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IN PICTURES
IT has to be 1 cup of firmly packed kale...









This cookie dough spoon is such a convenience... It releases dough from a spoon perfectly...
Love my silicon mat - no greasing needed.

As you see, I'm adding chocolate chips on a top of each cookie...

told ya...2" apart..

I've made half of the batch without walnuts





let me tell you - it's a goooood stuff





2 comments:

  1. These are amazing! I made them gluten free by substituting a spelt/coconut flour combo and they came out totally yummy! Thanks

    ReplyDelete
    Replies
    1. It's interesting how using spelt and coconut flour would affect the taste.. I have to try (not that I'm gluten intolerant but curiosity sake :))

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