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Author Notes: While searching for lactation cookies to make my wife, the recipes I found always seemed bland, a bad combination or too strong tasting. I thought about combining the main ingredients needed for lactation cookies with a really good chocolate chip cookie. That's when I stumbled upon Jacques Torres' chocolate chip cookie recipe.
Taking from his recipe and modifying it to suite our taste, I'm really happy about the results and my wife loves them! —Tim Maiura
- 2 cups cake flour
- 1 2/3 cups bread flour
- 1/2 cup rolled oats
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 1/2 tablespoons brewer's yeast
- 1/4 teaspoon chili powder
- 1/4 teaspoon cinnamon
- 1 1/2 teaspoons coarse salt
- 1 pound bittersweet chocolate chips
- pinches fleur de sel
- 1/4 cup ground flax seed
- 3 tablespoons hot water
- 2 teaspoons vanilla extract
- 1 1/4 cups room temperature unsalted butter
- 1 1/4 cups light brown sugar
- 1 1/4 cups granulated sugar
- 2 room temperature large eggs
- In your mixer bowl, cream together the butter and sugars, about 5 minutes. Add in the eggs, one at a time, until combined.
- Steep the ground flax seed with the water for 2 minutes. Add in the vanilla, then add with the butter, sugar and eggs mixture.
- Mix together the cake flour, bread flour, oatmeal, baking soda, baking powder, brewer's yeast, chili powder, cinnamon and salt. Slowly add the dry ingredients to the mixing bowl.
- Fold in the chocolate until evenly distributed.
- Cover the mixing bowl with plastic wrap and refrigerate for at least 3 hours.
- When you are ready to bake, let the dough sit on the counter for 30 minutes to warm up a little.
- Preheat the oven to 350 F. Put down a sheet of parchment paper on your baking sheets.
- Scoop 2 tablespoons for each cookie and sprinkle the top with the flour de sel and bake for 10-13 minutes and then allow them to cool.