Organic Whole Wheat Chocolate Cookies (Prince-Style)
This French chocolate cookie contains inflammatory canola oil and soy lecithin, plus artificial ingredients. The DIY version replaces canola oil with butter, soy lecithin with sunflower lecithin, and eliminates artificial flavors and glucose syrup for a clean, organic alternative with superior nutrition.
Based on: Prince goût tout Choco au blé complet
· Makes approximately 30 cookies
· Serving: 1 cookie (20g)
Why This Recipe is Seed Oil Free
Commercial Prince goût tout Choco au blé complet from LU often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Step 1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a large mixing bowl, whisk together both flours (178g all-purpose + 96g whole wheat), cocoa powder (49g), baking soda (2g), and salt (2g) until evenly distributed. The cocoa powder tends to clump, so whisk thoroughly to break up any lumps and ensure even chocolate distribution throughout the dry ingredients.
Step 2. In a separate bowl, cream the softened butter (65g) with coconut sugar (120g) using an electric mixer on medium speed for 2-3 minutes until light and fluffy. The mixture should increase in volume and become pale. Add honey (15ml), vanilla extract (5ml), and sunflower lecithin (3g), beating for another minute until well incorporated. The lecithin may look slightly grainy initially but will smooth out with mixing.
Step 3. Gradually add the dry milk powder (25g) to the butter mixture, beating on low speed until combined. This prevents the milk powder from creating clouds of dust and ensures even distribution. The mixture should be smooth and slightly sticky at this point.
Step 4. Add the flour-cocoa mixture to the wet ingredients in three additions, mixing on low speed just until combined after each addition. Do not overmix - stop as soon as no dry flour is visible. Overmixing develops gluten and creates tough cookies. The dough should be slightly crumbly but hold together when pressed.
Step 5. Using a kitchen scale, portion the dough into 20g balls (about 1.5 tablespoons each). Place them 2 inches apart on the prepared baking sheets - they will spread slightly during baking. Gently press each ball to flatten slightly to about 1/2 inch thick. This ensures even baking and prevents thick centers.
Step 6. Bake for 10-12 minutes, rotating the pans halfway through for even browning. The cookies are done when the edges are set but the centers still look slightly soft - they'll continue cooking on the hot pan. Don't overbake or they'll become hard instead of having the characteristic tender-crisp texture.
Step 7. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The cookies will be soft when hot but firm up as they cool. Store in an airtight container at room temperature for up to one week, or freeze for up to 3 months.
Step 8. For best results, let the dough rest in the refrigerator for 30 minutes before baking - this helps prevent excessive spreading and creates a more tender texture. If making ahead, the shaped dough balls can be frozen on baking sheets, then stored in freezer bags for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
Storage
Store in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies for up to 3 months. Dough can be refrigerated for 3 days or frozen for 3 months.
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