Growing up, my granny taught my siblings the benefits of not wasting food. She would always complain when my sister did not finish her cereal or when I left a large part of my bread uneaten. This recipe is one I learnt from her. She found a way of using up leftover bread — from white bread, to whole wheat bread, buns, rolls, sliced bread — in a chocolate chip cookie recipe.
Health Benefits
1. Use whole wheat bread to make the cookie somewhat healthier for you and your children.
Ingredients
slices bread: 6
cup flour: 1
salt: 1/2 tsp
baking powder: 1/2 tsp
cup packed brown sugar: 1/2
cup granulated sugar: 1/3
cup (1 stick) butter, softened: 1/2
Eggs: 2
tsp vanilla extract: 1
cup chocolate chips: 1
How To Make Breadcrumb Chocolate Chip Cookies
- Toast the slices of bread in a toaster.
- Place the toasted bread in a blender or food processor and blend till you have crumbs.
- Add the flour, salt, and baking powder to the crumbs and process until blended. Set aside.
- Beat the sugars and butter in a bowl with an electric mixer until light and fluffy. Add 1 of the eggs and vanilla and beat until just blended.
- Add the crumb mixture and stir well.
- Add the chocolate chips and stir well.
- Scoop tablespoons of the mixture and place on a baking pan lined with parchment paper.
- Beat the remaining egg and brush on the cookie dough.
- Bake in a preheated 350°F oven for 10 to 15 minutes or until golden brown. Cool cookies on a wire rack.
Tip:
Pack the chocolate chips cookies in a Vaya Tyffyn lunch box and your kid is ready for school.
Trivia
- Chocolate chips are sweetened chocolate used to make cookies and other desserts taste even better. There are many different flavors of chocolate chips, ranging from bittersweet, to mint chocolate, milk chocolate and even peanut butter. They can be used in cookies, cakes, muffins, etc.