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Kamut Chocolate Chip Cookies

Ingredients

  • 2 cups whole wheat Kamut flour freshly milled, on a fine setting
  • 1/2 teaspoon baking soda
  • 3/4 cup butter
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups total chocolate chips/chunks of choice

Instructions

  • In a saucepan over medium/high heat, melt the butter and continue to cook the butter, stirring frequently, until it foams and you start to see browned bits on the bottom of the pan. Pour into a cooled bowl and set it aside to cool down some.
  • Preheat your oven to (shocker) 350 F.
  • When the butter isn’t hot to the touch anymore (although admittedly I often move on to this step before I let the butter cool all the way), beat it in a stand mixer with the sugars until it all lightens in color and thickens slightly (2-3 minutes). Add in the vanilla and eggs, and mix until combined.
  • Add in the dry ingredients, adding in your chocolate chips only after the dough is the desired texture. Mix in the chocolate chips and form the dough into balls.
  • Bake in your hot oven for 10-12 minutes, depending on how crispy you like the edges and how large you shaped the cookies.
  • Cool cookies on tray for a few minutes after removing from the oven, then move then to a cooking rack. Enjoy!

Notes

  • I love using a mixture of different chips in my kamut chocolate chip cookies, for variety: mini chips, semi-sweet/dark/milk chocolate, regular-size chips, chunks, these organic chips, sweetened with coconut sugar, and even super-nutritious cacao nibs.
  • Personally, I think Kamut chocolate chip cookies are even better on day #2, as the flavors of the cookie meld and the texture becomes soft, chewy, and… well… perfect.
  • Kamut Chocolate Chip Cookies are delicious made with coconut sugar and date sugar as well, in place of cane sugar. (Read more about both of them here.)
  • I usually make this recipe with all coconut sugar and no white or brown sugar. In that case, the lightening and slight thickening of your dough happens when all the wet ingredients have been mixing for a minute or two (before adding in the dry ingredients).
  • Just fyi, coconut sugar is deliciously sweet, made from the bloom of the coconut tree, not the coconut itself, so it tastes nothing like coconut.