These chocolate chip cookies are just right for satisfying that cookie craving we all get once in awhile. The whole grain flour adds a special nutty crunch that takes these sweets to the next level!
2 ½ cups Community Grains Hard Red Winter Wheat Whole Grain Flour
1 tsp baking soda
½ tsp salt
8 oz. soft unsalted butter (2 sticks)
1 cup brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
12 oz. chocolate chunks
1 cup toasted chopped walnuts (optional)
Pre-heat oven to 350°
In the bowl of an electric mixer fitted with the paddle attachment, mix very soft butter, sugars, and vanilla extract on medium- high speed until fluffy and white.
Switch the speed to low, add eggs, and mix until smooth.
Add the dry ingredients to the mix and mix just until they are incorporated.
Add chocolate chunks and, if using, toasted, chopped walnuts.
Mix just until smooth.
Portion out into balls the size of walnuts, pat to slightly flatten, and place 2” apart on a parchment- lined sheet pan.
Bake at 350° until the edges are set and the cookies are a soft golden color. Approximately 8-10 minutes. The center will still be a little soft.
Remove the pans from the oven and allow to cool completely before transferring off the pan.