Whole Wheat Chocolate Chip Cookies
Author: Donna Miller of Millers Grain House
Recipe type: Dessert
Cuisine: American
Serves: 5 dozen
- 2¼ Cups Freshly Milled Hard White Wheat Flour
- 1 teaspoon aluminum-free baking soda
- 1 teaspoon sea salt
- 1 Cup Raw, Extra Virgin Coconut Oil
- 1 Cup Butter (softened)
- ¾ Cup of Evaporated Cane Juice (raw sugar)
- ¾ Cup of Sucanant or Brown Sugar
- 1 teaspoon of Pure Vanilla Extract
- 2 Eggs
- 1½ Cups Semi-Sweet Chocolate Chips or Carob Chips
- *Optional - up to 1 cup of any of the following or combination of all: Rolled Oats, Chopped Nuts, White Chocolate Chips, Peanut Butter Chips.
- ALWAYS gather all ingredients before beginning to mix.
- Preheat oven to 375 degrees F
- In a small bowl combine: freshly milled flour, aluminum-free baking soda and sea salt.
- Stir to combine and set aside.
- In a large bowl, with electric beaters, combine: Coconut oil, butter, raw sugar and sucanant or brown sugar and vanilla.
- Beat on high until creamy.
- Gradually beat in flour mixture ½ a cup at a time until only ½ cup is left.
- Add chocolate chips and any/all optional ingredients before that last ½ cup of flour and stir in to distribute.
- Now add in the last bit of flour and mix well.
- Drop by rounded spoonfuls onto an ungreased cookie sheet.
- Bake on center rack of oven for about 9 minutes.
- Remove when golden in the center but not yet brown (edges can be slightly brown).
- Move to a wire rack almost immediately for a chewy cookie - let cool on pan for 2 minutes before removing for a crunchier cookie.
- Share...if you must. And enJOY!
Recipe by Baking Whole Grains at http://bakingwholegrains.com/whole-wheat-chocolate-chip-cookies/
3.2.2206