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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. 

  1. Preheat oven to 350 degrees. Heat the butter for about 40 seconds to just barely melt it. 
  2. Beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds.
  3. 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.
  4. 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.
  5. Cool and enjoy!
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