Go Back
Print Recipe

Chocolate chip cookies with fresh flour

Ingredients

  • 1 cup butter at room temperature
  • 1/4 cup maple sugar see notes
  • 3/4 cup turbinado sugar
  • 1 tsp vanilla
  • 2 1/2 cups of fresh-ground rye flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 large egg + 2 egg yolks
  • 2 cups chocolate chips

Instructions

  • Preheat oven to 350.
  • Combine butter, sugars, and vanilla in mixer bowl. Beat on high about 4 minutes.
  • In a separate bowl, mix flour, salt, and baking soda.
  • Add flour mixture to butter mixture a little bit at a time, while mixer is running, turning off to scrape down sides when needed. Beat together for another 4-5 minutes.
  • Wisk egg and extra yolks in small bowl and add that, again, while mixer is running, and continue beating another 1-2 minutes.
  • Reduce mixer speed to low and add in chocolate chips.
  • Drop dough by small scoop fulls, 1 inch apart, and bake for 10 minutes or until just starting to turn golden.
  • Let cookies finish baking on warm tray, on counter, until try has cooled to touch, then transfer cookies to cooling rack.
  • Store at room temperature for a week or in the freezer for up to 6 months.

Notes

  • If you find your cookies are spreading out and too thin, simply prechill dough for at least 30 minutes.
  • If you don't have maple sugar, feel free to substitute brown sugar, coconut sugar, or (even better) date sugar.