Fresh grain chocolate chip cookies
I can't think of a better way to explore the wonders of fresh wheat. These are hands down the most flavorful chocolate chip cookies I've ever had. A bit crunch on the edges, but chewy on the inside.
Prep Time6 mins
Cook Time10 mins
Servings: 8 people
Cost: $5
Equipment
- Baking sheet
- Oven
Ingredients
- 1 cup brown sugar
- 1 cup white sugar
- 2 sticks room temp butter take butter out of fridge in advance for this
- 2 eggs
- 1 tsp cider vinegar
- 1 tsp salt
- Vanilla extract optional
- 2.5 cups fresh whole wheat flour
- 1 tsp baking soda
- 2 cup chocolate chips
Instructions
- Preheat oven to 325°F
- Cream together white sugar, brown sugar, and butter until light and fluffy
- Note from Ayr: this step is really important – it’s worth taking the time to make sure everything is properly creamed together. If using a stand mixer, pause and scrape down the sides of the bowl occasionally to make sure it all gets creamed.
- Beat eggs into the creamed sugar/butter mixture until homogenous
- Beat cider vinegar, vanilla, and salt into mixture until homogenous
- Now that all wet ingredients are combined, fold in flour, baking soda, and chocolate chips, mix until everything is incorporated
- Refrigerate cookie dough for **x amt of time**
- Take cookie dough out of the fridge and scoop into balls
- Place onto baking sheet and bake for 10 min
- Note from Ayr: all ovens are different so he recommends making 1 single test cookie first, checking for doneness, and then adjusting oven temperature/baking time as needed for your desired cookie doneness and texture