Chef notes
This cookie highlights two grains that are native to Nebraska: sorghum and corn. My bakery, Goldenrod Pastries, is known for gluten- and dairy-free pastries, and we always looks for different grains and ingredients that make the pastries even better than their traditional counterparts. The corn and sorghum make an incredibly tender cookie that almost feels like a brownie!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened (or vegetable shortening)
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 cup fine cornmeal
- 1⅔ cups sorghum flour
- 1/2 cup cocoa powder
- 1¾ cups chopped dark chocolate chips, divided
- 1 cup granulated sugar
- Sprinkles, for garnish (optional)
Preparation
1.Preheat the oven to 350 F.
2.In a large bowl, mix the butter, brown sugar, baking soda and salt until well combined.
3.Add the vanilla and eggs and mix until well combined.
4.Add the cornmeal, sorghum flour and cocoa powder and mix until well combined.
5.Add ¾ cup of the chopped dark chocolate chips and stir to combine.
6.Using 2 teaspoons, scoop and shape the cookies in 2 tablespoon-sized balls.
7.Roll each ball in the sugar until well coated.
8.Transfer to parchment-lined sheet pans, leaving 2 inches between each cookie and the edges of the sheet pans.
9.Bake until the edges are just set, 10 to 12 minutes; cool on the baking sheet fully.
10.Melt the remaining 1 cup of chocolate chips.
11.Dip half of each cooled cookie in the chocolate and add sprinkles, if using.
12.Lay the dipped cookies onto a sheet of parchment and place the cookies in the refrigerator for 20 minutes to allow the chocolate to set completely.
