The whole-wheat chocolate chip cookie from the book Good to the Grain, by pastry chef Kim Boyce, inspired this recipe, which relies on farro flour. (You can use spelt or regular whole-wheat, if you prefer.)
With fruit, nuts, and chocolate chunks in every bite, these cookies are perfect for the countertop jar.
- 3 cups farro flour
- 1¼ teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon coarse salt
- 2 sticks (1 cup) unsalted butter, room temperature
- 2 cups packed dark brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1½ cups semisweet chocolate, coarsely chopped
- 1 cup walnuts, coarsely chopped
- 1 cup dried fruit, such as dates or raisins, coarsely chopped (optional)
Preheat oven to 325°F.
In a bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, with an electric mixer, beat butter with brown sugar on medium-high until fluffy, about 2 minutes.
Add vanilla, then eggs, one at a time, beating to combine after each. With the mixer on low, gradually beat in flour mixture until just combined. Add chocolate, walnuts and fruit, if desired, and beat to combine.
Scoop 2-tablespoon mounds of dough about 2 inches apart on parchment-lined baking sheets. Bake, rotating sheets halfway through, until cookies are just set on top, about 15 minutes.
Transfer cookies to wire racks and let cookies cool completely. (Cookies can be kept in airtight containers at room temperature up to 3 days.)
Courtesy of "A New Way to Bake" by Martha Stewart