Monday, March 8, 2010

A New Twist on Blue Cornmeal

I discovered this recipe months ago and finally made them last night. Boy were they worth the wait! The original recipe can be found here as I have changed some ingredients involved. Be careful, she wasn't kidding when she said the dough almost won't make it to the oven..

Blue Corn Chocolate Chip Cookies
1/3 cup plain yogurt
1/2 cup Smart Balance 50/50 butter, softened
1/3 cup sugar
1 teaspoon vanilla extract
3/4 cup blue cornmeal
3/4 cup white rice flour
1/4 teaspoon baking powder
1/2 cup chocolate chips
1/2 cup chopped walnuts

Preheat oven to 350. Cream together the Smart Balance and sugar, then add vanilla and yogurt. Add blue cornmeal, flour, and baking powder. Mix well. Add in chocolate chips and walnuts.

Place heaped spoonfuls of the dough on ungreased cookie sheet and pat down so they're sorta flat. Sprinkle some sea salt on the flattened dough. After the first batch, I noticed that my cookies didn't spread and the color doesn't change much. I altered my baking time to 15-20 minutes or until they were a nice golden brown on the bottom. Transfer to cooling rack and allow to cool.

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