What You'll Need
Recommended Flour Blends
White Sonora
Pretty and tasty cookie with crispy edges and chewy center. Very close to the classic version of this American staple with a hint of toasted wheat bran flavor.
Flour blend:
1 - 1/4 cups White Sonora Pastry Flour
Purple Barley
Soft-textured cookies that look very appealing. Hints of vanilla come through. Very kid friendly.
Flour blend:
1/2 cup + 2 tablespoons (80 g) Purple Barley Flour
1/2 cup + 2 tablespoons (90 g) All Purpose Flour
Raw Heritage Oats
Lacy texture with a toasted-grain flavor. Tastes great with milk and makes delicious ice cream sandwiches.
Flour blend:
1/2 cup (105 g) Fresh Rolled Oats
1/2 cup (70 g) Oat Flour (to make oat flour, blitz Fresh Rolled Oats using a blender at high speed)
1/2 cup (70 g) All Purpose Flour
Rye
Elegant, more adult version of this cookie with a sweet, grassy flavor our Whole Rye Flour. This is the version we offer at Friends & Family.
Flour blend:
1 - 1/4 cups (160 g) Whole Rye Flour
Einkorn
A great cookie for grain novices to make and eat. Uniform in flavor and texture with a delicious crunch.
Flour blend:
1 - 1/4 cups (165 g) Einkorn Flour
Chocolate Chip Cookies
8 tablespoons (1 stick/115 g) unsalted butter, at room temperature
1/2 cup (100 g) granulated sugar
1/2 cup packed (112 g) dark brown sugar
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 large egg
1 teaspoon vanilla extract
Flour blend from recommendations above
1 cup (175 g) bittersweet chocolate chips (60-70% cacao)
Coarse sea salt such as Maldon or fleur de sel (optional)
Directions
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In a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed for 2 to 3 minutes.
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Add the baking soda and kosher salt and mix for another minute. Add the egg and vanilla and mix to combine. Add the flours and mix on low speed until a uniform dough forms. Add the chocolate chips and mix until well distributed in the dough.
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The dough will be very soft at this point. Transfer the dough to a sheet of parchment paper or plastic wrap. Flatten it into a disk, wrap tightly, and refrigerate for at least 30 minutes (and up to 2 days)—chilled dough will be much easier to work with.
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Place two oven racks in the middle positions and preheat the oven to 350ºF. Line two baking sheets with parchment paper.
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Divide the chilled dough into sixteen equal portions, about 1-1/2 ounces (45 g) each. Working quickly so that the dough doesn’t warm up, round each portion with your hands. You can freeze the cookie dough balls for up to 2 weeks in a freezer bag to be baked from frozen at a later time. Keep in mind that frozen cookies may take longer baking time.
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Place the cookies on the prepared baking sheets, at least 3 inches apart to prevent the cookies from touching as they spread when they bake. If desired, top each cookie with a few flakes of coarse sea salt. Exercise restraint—it’s still salt.
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Bake for 8 minutes. Then rotate the sheets, switch their positions in the oven, and bake for another 8 minutes, until the cookie edges are brown but the centers are still a little gooey. Rotating and switching the sheets halfway through the baking process will ensure that the cookies bake evenly.
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Let the cookies cool completely on the baking sheets or enjoy while still warm. The cookies will keep in an airtight container at room temperature for up to 2 days. Share & enjoy!
Makes 16 cookies
Reprinted from "Mother Grains: Recipes for the Grain Revolution." Copyright © 2021 by Roxana Jullapat. With permission of the publisher, W.W. Norton & Company, Inc. All rights reserved.
