These chocolate chip cookies are perfect for dunking. Made with heritage fresh-milled Emmer flour that lends a sweet nutty flavour to these crisp and gooey cookies, you'll be coming back for seconds.
227g Butter, unsalted, room temp
300g Brown sugar
10g Vanilla extract
360g Whole grain Emmer flour
1tsp Baking soda
300g Dark chocolate chips
Makes approx 24 cookies.
Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.
In a bowl mix the whole grain Emmer flour, baking soda and salt. Set aside.
Cream together butter and brown sugar until combined. Beat in eggs and vanilla until fluffy.
Mix in the dry ingredients until combined. Add dark chocolate and mix until incorporated.
Use a small cookie scoop or weigh dough to 50g and roll cookies into balls. Place cookies evenly spaced on your prepared cookie sheets leaving some room for spreading.
Bake in preheated oven for 6 minutes, rotate pan and bake approximately 3-5 more minutes (time will vary based on oven). Remove cookies from oven when edges are lightly browned.
Let them sit on the baking pan for a few minutes (until they firm up a bit) before removing to cooling rack.
Store cookies in an airtight container once cooled.