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chocolate chip cookies with sprouted flour!

perhaps my first kitchen memory is sitting on the counter next to the kitchen aid mixer helping my mom make chocolate chip cookies.  these cookies were (actually still are) my moms secret way of getting whatever she needed.  they were lavished on friends, family members and strangers alike.  all of my teachers would get cookies, i'd bring them to sleep overs, even the garbage men got a plate once a month.  friends still remember my mom (aunt patti) for her cookies and its not uncommon for them to ask, 'does your mom still make those fabulous cookies?'  all that to say, i think making cookies is part of my dna, though its not often i put myself to task. 

in the not so distant past, after a particularly long and arduous day i was sad-faced on the couch.  dylan did his best to try to cheer me and finally i said i just wish i had some chocolate chip cookies.  before i knew it, he had the kitchen set up for me:  bowls, measuring spoons, butter, flours all the things he thought i might need and was off to the store to pick up chocolate chips.  when i finally looked up from my slump and saw the carefully prepared area, i was swept with gratitude and over-whelmed with love and so ready to bake.

these cookies came together from memory and innovation, blending the best of nostalgia and health.  sprouted and whole grain flours, unrefined sugars, high-quality butter, fresh pastured eggs and just a hint of coconut oil (replaces the crisco which helps the cookies keep their shape).  how do they taste...?  i'd say amazing, every bit as good as my moms.  i'm the kind of girl who believes you can tell a cookie by its dough, and this is seriously good dough.  and the kind of girl who loves my mom... thanks for sitting me next to you all those years ago.


1/2 cup butter, room temp
2 Tbl coconut oil, softened
1/2 cup cane sugar
1/4 cup rapadura
2 tsp vanilla
1 egg
1/3 cup sprouted kamut flour
1/3 cup sprouted spelt flour
1 cup whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

1 1/2 cups chocolate chips

preheat oven to 350 degrees.  add the dry ingredients to medium bowl flours, baking soda and powder, and salt.  lightly whisk together (or sift) to incorporate and set aside.

in a separate larger bowl cream together the butter, coconut oil and sugars.  add the egg and vanilla and continue to mix until smooth.  now you will slowly add the dry ingredients to the wet, about 1/3 of the mixture at a time.  the caution here is to not over-mix your cookie dough.  with a light hand and a spatula, bring together the ingredients, adding the chocolate chips with the last third of dry ingredients.  ideally your dough will be only slightly sticky to the touch.  my mom always kept an extra 1/4 cup of flour on hand to add a bit more if necessary as weather, temperature and ingredients can change.

spoon out by the tablespoonful onto a parchment lined cookie sheet being careful not to handle the dough too much.  my mom is rather hands-off with her cookie dough and swears that it is the reason she has mountainous cookies that don't flatten to oblivion in the oven.  keep at least an inch between cookies and place in the oven for 10 - 12 minutes until the edges begin to brown.  remove your cookies and let set for a minute on the cookie sheet before transferring to a wire rack to cool.  i recommend eating warm with a cup of coffee (or milk) and your wonderful man (woman, child, friend, goldfish, book...).



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