This past month I stumbled upon a group of girls who, like me, are new to Kentucky and, also like me, have few to no friends. So by default we’ve started hanging out together and, I think to make things feel more official, someone decided it would be a good idea to start a Book* Club. (We don’t really read books…usually just drink. And sometimes read an article.)
For last week’s Book* Club meeting I decided it would be a great idea to make these Whole Wheat Chocolate Chip Cookies that I found on Orangette (thanks to Vanessa), adapted from Good to the Grain by Kim Boyce. Changes I made included:
- All white sugar (we didn’t have any brown sugar…I was told that if there was vanilla in the recipe, it shouldn’t make that much of a difference.)
That’s pretty much it. I used cold butter and chilled the dough before baking. According to the reviews, these cookies are AH-MAY-ZING. The first batch came out…eh. OK. Really crunchy. Not awesome. The second batch I burned (Paul ate all of them anyway.) So, in a nutshell…fail.
I don’t know why they weren’t as delicious as everyone else seemed to think they were…but I’m pretty sure it was my fault. Plus, I forgot to bring them to Book* Club, so odds are I’ll be giving them another chance soon.