Our No Longer Secret Family Recipe
Papa Bear’s Homemade Chocolate Chip Cookies
This is Early Bird Farm & Mill's signature cookie recipe. It's made with our fresh-milled whole grain flour that creates a next level cookie!
Equipment
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
- 1 Whisk
- 1 Measuring cups & Spoons
- 2 cup Glass Measuring Container
- 1 Wooden Spoon
- 1 Spatula
- 2-4 Baking trays
- 2 Cooling Racks
Ingredients
- 2 1/4 cups Early Bird Farm & Mill Hard Red Spring Wheat or All Purpose Flour
- 1 cup Packed Brown Sugar
- 1/2 cup Raw Cane Sugar
- 1 tsp Himalayan Salt may use regular table salt as well.
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 Large Eggs
- 1 1/2 cup Salted Butter, softened
- 1 1/2 tsp Vanilla Extract
- 1 cup Semi-Sweet Chocolate Chips
- 1/2 cup Chopped Walnuts (optional)
Instructions
- Preheat oven to 360 degrees
- Place flour in medium bowl. Add salt, baking powder, and baking soda. Use whisk to blend thoroughly.
- Place sugars into large bowl and whisk.
- Add softened butter and mix thoroughly with wooden spoon.
- Add eggs to sugar and butter. Break eggs up a bit with the spoon, then mix together thoroughly.
- Add the flour mixture to the large bowl, and mix with the wooden spoon just until all ingredients are blended.
- Add vanilla, chocolate chips, and walnuts if desired. Mix until blended evenly. Do not overmix. Let batter rest for 5-10minutes.
- Place batter onto cookie tray, about 2 tablespoons per cookie. Do not roll the cookie dough in your hands; just push it together gently and make into a roundish, symmetrical shape. I usually put 8 cookies per tray, and end up with 24 cookies.
- Place two trays in the oven, center rack, at 360 degrees, and set timer for 10 minutes. Keep an eye on them as oven temps can vary.
- Remove cookies when just lightly browned on top. Use spatula to carefully move cookies to cooling racks.
Notes
Tips & Tricks:
The butter temperature is super important for texture. Be sure the butter is not over melted, but still holds its shape but you can press a finger to shape it and stir it easily.
I use farm fresh eggs, which can vary in size, but always makes better cookies. Be sure to use enough eggs; if your eggs are on the smaller side, add an extra egg.
I will often use a blend of our flours for this recipe. I encourage you to do the same and experiment with our flours! My favorite blend is 1 ¼ cup stone ground Yecora Rojo Hard Red Wheat Flour and 1 Cup All Purpose. They get a great rise and have fantastic flavor!
Serving and Storage:
I dare you to try to just eat one. We love to serve them up with raw goat’s milk or raw Jersey cow’s milk… what a delight.
Store them in a cookie jar or airtight container. No matter where you hide them, they will not last! But if your self-control is better than mine, they should be fine for about 2 weeks. Good luck with that, though… 😉