Weddingbee Blog

One of the Dude’s only requests for our wedding was a giant double doozie cookie cake instead of a groom’s cake. That means two cookie cakes sandwiched together with frosting in the middle. I liked the idea in theory, but for practical purposes, I suggested we make him a tower of cookies instead. I’m pretty sure he’s just as excited about the cookie tower as he was about his original idea. Since all the other food we’re serving will be organic, I wanted to make the cookies organic as well.

Cookie Tower Inspiration

Rather than look for a bakery in Austin to make us some organic chocolate chip cookies, I figured it would be cheaper to make them ourselves. I can make a pretty mean chocolate chip cookie, if I do say so myself.

I usually follow the Tollhouse recipe, but instead of using two sticks of butter I use one stick + 1/2 cup of butter-flavored Crisco (the kind without trans fat, of course!). My dad always used to make them this way (though he used the original Crisco, blerg), and they taste amazing. Additionally, I add two minutes onto the recommended baking time, leaving them in the oven for 13 minutes. I made a batch of these babies (with pecans–always with pecans) the other day for the Dude to bring to a work party. They were a huge hit!

The challenge comes in adapting this recipe to an all natural, organic version. Of course, the Crisco is out. Instead I picked up some organic butter from HEB. I also bought organic brown sugar, granulated sugar, eggs (I usually buy organic eggs anyway), and vanilla flavoring. Finally, I bought some organic white whole-wheat flour. I tried both HEB and Central Market (the more upscale version of HEB), but was unable to find organic chocolate chips, baking soda, or salt. I just tried to buy the most natural versions I could of these ingredients.

Seriously, my cookies usually do not look this weird!

The cookies didn’t come out quite the way I’d hoped–they were all flat and way too crunchy. Hmm, I’m thinking I need to try a different kind of flour. I let the last batch bake for 11 minutes instead of 13, and it turned out a little better; still not nearly as gooey and fluffy as usual. I guess we’ll just have to do another trial, then. The Dude won’t say no to that!

Here’s the directions for making delicious, classic chocolate chip cookies:

Ingredients:

• 2 and 1/4 cups flour
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. vanilla
• 2 eggs
• 1 cup butter (2 sticks)
• 1 package chocolate chips (semi-sweet)
• 1/2 cup chopped pecans (optional, but not really!)

Preheat oven to 375.

Combine the flour, baking soda, and salt in a small mixing bowl.

Combine the butter, sugars, and vanilla in a large mixing bowl. Blend until creamy. (I like to melt the butter in the microwave for 45 seconds first.) Beat in the eggs, one at a time.

Gradually stir the flour mixture into the wet mixture until completely blended.

Add in the chocolate chips and pecans.

Drop by rounded spoonful onto a cookie sheet. Bake for about 13 minutes, depending on your oven. When you pull them out of the oven, immediately use a spatula to unstick them from the cookie sheet. Let them cool.

Are you whipping up any treats for your own wedding? What will they be?