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–+ servings

Papa Bear’s Homemade Chocolate Chip Cookies

Drew Speroni
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!
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24 Cookies

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... ;)
 
 
Keyword cookies, whole grain
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