White Sonora Wheat adds a nutty depth to a classic favorite. This recipe is a great entry point to start baking with heritage grains and taste the difference.
- 16 tablespoons salted butter
- 1 cup raw sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 3 cups sifted White Sonora Wheat flour *
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups dark chocolate chips
* Sifting helps promote consistency and removes larger particles that might occur in this heirloom grain.Instructions
- Preheat oven to 350 degrees. Heat the butter for about 40 seconds to just barely melt it.
- Beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds.
- Add the flour, baking soda and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle. Add chocolate chips by hand.
- Scoop dough into balls and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy, dry and just barely golden.
- Cool and enjoy!