Wheat Germ Chocolate Chip Cookies

Anyone who lives in San Francisco is familiar with Specialty's bakery and their famous cookies. So familiar, in fact, that it's common knowledge that fresh cookies come out around 4:00pm in the financial district. My all-time favorite cookie at Specialty's is their Wheat Germ Chocolate Chip cookie (but a big shout-out to the black and white and the semi-sweet chocolate chip cookies, too!):

Whenever my sister and I eat this cookie, we always marvel at how it has a brown sugary, toasty taste to it and debate about what could be in it! This weekend I stopped by a local health food store, picked up some wheat germ and set about trying to duplicate it.

I stumbled upon a "copy cat" recipe online, but it just seemed to veer way off course (and into actual health food land) for me. But I used it as a basis for my trial.

Star ingredients:

As soon as I poured the flax seed, I had my doubts. It just smelled... healthy. While I know wheat germ is used mainly for health reasons-- anyone who eats Specialty's cookies isn't exactly looking to diet, ya know? I think next time I'll skip this.

I also added some cinnamon to the mix. I think that goes with that brown sugary goodness I've tasted in the real version. Specialty's also uses mini chocolate chips, but I didn't have any. I also prefer using chopped up chocolate as opposed to chips when I can. I find it distributes chocolate throughout the cookie a little better.

The batter tasted delicious... although I could still taste the flax seed which was a little off putting (for my tastes). But when I shaped the batter it really did look similar to the original cookie!

Results:

My version of the cookie didn't spread out much, although Specialty's cookies don't spread out either and are actually quite thick. I think I need to add more butter next time. I also think I didn't use enough wheat germ. The cookie was good, but it tasted too much like a "healthy" cookie and not so much like the crave-worthy Specialty's cookie that I love. I think I'll work on this again... Below is the recipe I used, as well as notes for what I'd change for next time.

Wheat Germ Chocolate Chip Cookies:
Ingredients:
3/4 cup old fashioned whole rolled oats
1 cup whole-wheat flour (next time I'll try 1/2 cup AP and 1/2 cup wheat)

1/2 cup ground flax seeds (I'll either omit this completely next time or only add 1/4 cup)

1/2 cup raw wheat germ (I'd double this next time if I omit the flax seed or add 3/4 cup)

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened (I'd increase this to 3/4 cup)

1/3 cup granulated sugar

1/3 cup brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup chopped up semi sweet chocolate or chocolate chips

Directions:

• Preheat oven to 400 degrees F.
• Combine oats, flour, flax seeds, and wheat germ in a bowl. Add cinnamon, baking soda, and salt and mix well.
• Cream butter and sugars in a large bowl with an electric mixer until fluffy. Add egg and vanilla and beat until creamy.  Add dry ingredients slowly, beating on low speed until just combined. Stir in chocolate chips using a wooden spoon or spatula. Chill the dough in a refrigerator for at least  an hour.
• Using a medium sized ice cream scoop (about 2 tablespoons), scoop batter unto a greased cookie sheet or silpat at least 1 inch apart.  Bake for about 12 minutes or until golden brown. Remove from oven and let cool on wire racks for at least 2 minutes.

Stay tuned for version 2.0 of this trial... I won't give up until I nail this!