New Nordic Chocolate Chip Cookie

Ingredients

While the original American chocolate chip cookie is typically made with all-purpose flour, white sugar, and butter, our New Nordic version incorporates whole grain flour, a touch of honey, and replaces some of the butter with Nordic rapeseed oil. Additionally, we have added dried lingonberries to infuse the cookies with a distinct Nordic twist. We alse have the original recipe for Chocolate Chip Cookie, so you can check it out.

• 1 cup (120g) whole grain flour 1 cup (120g) whole grain flour
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60g) unsalted butter, softened 1/4 cup (60g) unsalted butter, softened
• 1/4 cup (60ml) Nordic rapeseed oil 1/4 cup (60ml) Nordic rapeseed oil
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 1 large egg 1 large egg
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (90g) dark chocolate chips 1/2 cup (90g) dark chocolate chips
• 1/4 cup (30g) dried lingonberries 1/4 cup (30g) dried lingonberries

Nutrition

• Calories: 180 kcal / 753 kJ
• Fat: 9g (4g saturated)
• Carbohydrates: 24g (15g sugars)
• Protein: 2g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a bowl, whisk together the whole grain flour, baking soda, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter, rapeseed oil, brown sugar, and honey until well combined.
4. 4.
   Add the egg and vanilla extract to the butter mixture and mix until smooth.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. 6.
   Fold in the dark chocolate chips and dried lingonberries.
7. 7.
   Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. 8.
   Bake for 10-12 minutes, or until the edges are golden brown.
9. 9.
   Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Treat your ingredients with care...

• Whole grain flour — Whole grain flour adds a nutty flavor and extra fiber to the cookies. If you prefer a lighter texture, you can substitute half of the whole grain flour with all-purpose flour.
• Nordic rapeseed oil — Rapeseed oil is a healthy alternative to butter, providing a subtle nutty taste. Make sure to use a high-quality rapeseed oil from a trusted source.
• Dried lingonberries — Lingonberries are a traditional Nordic ingredient with a tart flavor. If you can't find dried lingonberries, you can substitute them with dried cranberries or cherries.

Tips & Tricks

• For a more pronounced Nordic flavor, sprinkle a pinch of sea salt on top of each cookie before baking.
• If you prefer a sweeter cookie, you can increase the amount of honey or use a combination of honey and maple syrup.
• Allow the cookies to cool completely before storing them in an airtight container to maintain their texture and freshness.
• These cookies pair wonderfully with a cup of hot lingonberry tea or a glass of cold Nordic-style oat milk.
• Experiment with different types of dark chocolate, such as those with higher cocoa percentages, to find your preferred level of richness.

Serving advice

Serve these New Nordic Chocolate Chip Cookies warm or at room temperature. They are perfect for enjoying with a hot beverage or as a sweet treat after a Nordic-inspired meal.

Presentation advice

Arrange the cookies on a rustic wooden platter and garnish with a sprig of fresh lingonberries or a dusting of powdered sugar for an elegant touch.