Farro Chocolate Chunk Cookies Recipes

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FARRO CHOCOLATE-CHUNK COOKIES



Farro Chocolate-Chunk Cookies image

There's whole-grain goodness, not to mention fruit and nuts, in every bite of these delightful treats. They also tout an added dimension of nutty flavor, thanks to the farro flour. Martha made this recipe on "Martha Bakes" episode 809.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h30m

Yield Makes about 40

Number Of Ingredients 11

3 cups farro flour, such as Hayden Flour Mills
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
2 sticks (1 cup) unsalted butter, room temperature
2 cups packed dark-brown sugar
2 teaspoons pure vanilla extract
2 large eggs
1 1/2 cups coarsely chopped semisweet chocolate
1 cup coarsely chopped walnuts
1 cup coarsely chopped dried fruit, such as dates or raisins

Steps:

  • Preheat oven to 325 degrees. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, with an electric mixer, beat butter with brown sugar on medium-high until fluffy, about 2 minutes. Add vanilla, then eggs, one at a time, beating to combine after each. With a mixer on low, gradually beat in flour mixture until just combined. Add chocolate, walnuts, and fruit; beat to combine.
  • Scoop 2-tablespoon mounds of dough onto parchment-lined baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until cookies are just set on top, about 15 minutes. Let cool completely on sheets on wire racks. Cookies can be stored, covered, up to 3 days.

SALTED CHOCOLATE CHUNK COOKIES



Salted Chocolate Chunk Cookies image

Provided by Ina Garten

Categories     dessert

Yield 36 to 40 cookies

Number Of Ingredients 11

1/2 pound unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups chopped walnuts
1 1/2 pounds semisweet chocolate chunks
Flaked sea salt or fleur de sel

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and, with the mixer on low speed, slowly add to the butter mixture, 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, sprinkle with flaked sea salt, and allow to cool slightly on the pan, then transfer to a wire rack to cool completely.

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