Apparently (according to Wikipedia), Cockaigne is a "medieval mythical land of plenty, an imaginary place of extreme luxury and ease where physical comforts and pleasures are always immediately at hand and where the harshness of medieval peasant life does not exist." Cockaigne is also the name of a family estate of Irma Rombauer designed by her architect husband, John Becker. Recipes in the Joy of Cooking that are designated with a "Cockaigne" ending are a family favorite of the Beckers!
And this Chocolate Chip cookie deserves to be a family favorite. Since I am grinding my own flour now, I needed an adaptation of this cookie that would work with only whole grains. I also threw in a little coconut flour for the extra sweetness and fiber.
This is a double recipe I included volume and weights on the flour for those of you who weigh your flour for baking. I always like to freeze half of this for "cookies on demand".
- 2 cups White Whole Wheat Flour (10 oz.)
- 2/3 c. finely milled Oat Flour (4 oz.)
- 1 c. coarsely milled Oat Flour (5 oz.)
- 1/2 c. Coconut Flour (4 oz.)
- 2 1/2 tsp. Baking Soda
- 1 1/2 tsp. Baking Powder
- 1 tsp. Salt
- 1 pound butter (soft)
- 1 1/2 c. sugar
- 1 1/3 c. brown sugar
- 2 large eggs (room temp)
- 1/2 c. milk
- 5 tsp. vanilla
- 1-2 c. semi-sweet chocolate chips (depending on your preference)
- 6 oz. milk chocolate grated or chopped
- Preheat oven to 375 degrees
- In a medium-sized bowl, whisk together Wheat flour, Coconut flour, finely-milled Oat flour (retain the coarsely milled), Baking soda, Baking powder, and salt until evenly distributed.
- In your electric mixer bowl (or a large bowl for hand mixing), beat butter with medium speed until it is creamy and light. Add sugars and beat until fully combined. Beat in eggs one at a time; scraping the bowl in between. Beat in milk and vanilla.
- Stir in the flour mixture gradually until everything is well blended.
- Stir in the coarsely milled oat flour, chocolate chips, and grated milk chocolate until evenly distributed.
- Prepare your baking sheet by greasing, laying parchment paper, or a silicone baking sheet
- Use a small disher or your hands to drop 1.5" balls of dough about 2 inches apart on the baking sheet.
- Using two fingers, slightly flatten out each ball of dough.
- Bake for 8-12 minutes until lightly browned.
- Cool and Enjoy!
You never know when you are going to NEED a chocolate chip cookie. I take about half the dough and form it into a log. I then roll up the log in parchment paper and twist the ends like a giant tootsie roll and put it in the freezer. When you want to make cookies, just use a steak knife to slice off about 1/2" discs and cook at 375 degrees for 10-12 minutes.