Chunky Chocolate Cookies With Heirloom Wheat Recipes

SUPER CHUNKY TRAIL MIX COOKIES (WHITE WHOLE WHEAT FLOUR)

Steps:

• Heat oven to 375°F. In large bowl, beat sugars, peanut butter, butter, vanilla and eggs with electric mixer on medium speed until creamy. Stir in flour, oats, baking powder and baking soda until well blended. Stir in candies, peanuts and raisins.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart; flatten slightly with bottom of drinking glass.
• Bake 8 to 9 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely; store tightly covered.

WHOLE WHITE WHEAT AND HONEY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
• In a large bowl, mix together the butter, honey, and powdered milk with an electric mixer. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the honey mixture using a large spoon. Mix in pecans and chocolate chips. Drop by teaspoonfuls onto the prepared cookie sheets.
• Bake for 7 to 10 minutes in the preheated oven, until lightly browned. Cookies will not spread very much. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.

HERITAGE WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350° F.
• Cream together the butter, date sugar, brown rice syrup, and vanilla extract in a mixer or using a spatula by hand in a large bowl .
• In a separate bowl, mix together dry ingredients: flour, cinnamon, baking soda, baking powder, salt.
• Add the dry mixture to the butter/sugar mixture and combine well.
• Add the optional chopped pecans should you choose to, stirring until well incorporated. Finally add the chocolate chips.
• Use a cookie scoop (or well rounded teaspoon) to drop dough onto a prepared cookie sheet , allowing about 2" for expansion.
• Bake for 14-15 minutes. Allow cookies to cool for at least 2 minutes before removing them from the cookie sheet (you won't want to wait much longer!). The tiered baker's sheet cooling rack is perfect for this purpose, or you may opt to remove the cookies to a more traditional cooling rack . Either way, enjoy! (with minimal guilt)

CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
• Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.