UNBELIEVABLE CHOCOLATE CHIP COOKIES
8 tablespoons unsalted butter
1/3 cup all-purpose, unbleached white flour
1/3 cup whole wheat flour
1/3 cup wheat germ, unsweetened
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup rolled oats, finely ground in a food processor
2 Tablespoons blanched, slivered almonds, finely ground in a food processor
1/4 cup sugar
1/4 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 cup White Bean Puree (see accompanying recipe)
1/2 cup semisweet chocolate chips
1 cup chopped walnuts or dried berries such as blueberries or raisins (optional extra boost)
Preheat oven to 375 degrees F. Remove butter from refrigerator to let soften.
In a large bowl, whisk together flours and wheat germ, baking soda, salt, ground oats and ground almonds (optional). Set aside.
In the bowl of an electric mixer, beat butter and both sugars until creamy. Beat in egg, vanilla and White Bean Puree. Add dry ingredients and mix on low speed. Stir in chocolate chips (and walnuts or dried berries, optional).
Make two-bite cookies by dropping rounded half-teaspoonfuls, spaced 2 inches apart, onto nonstick or parchment- lined baking sheets.
Bake for 12 to 14 minutes or until golden brown. Let cool on a metal rack. Store cookies in airtight container at room temperature.WHITE BEAN PUREE
1 (15-oz.) can white beans (great northern, navy, butter or cannellini) (see note)
2 to 3 tablespoons water
If you are starting with dry beans, soak overnight and cook as directed. Otherwise rinse and drain the beans and put in the bowl of your food processor. Pulsing in on/off turns, puree the drained beans with two tablespoon of water in processor until smooth, stopping occasionally to scrape down sides of bowl. The goal is a smooth, but not wet, puree. (You are aiming for the consistency of peanut butter.) If necessary, thin with a little more water until there are no flecks of whole beans visible. Store in the refrigerator up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or small plastic containers. Makes about 1 cup of puree.
Makes about 50 two-bite cookies
Source: The Sneaky Chef The Sneaky Chef by Missy Chase Lapine