Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
1 teaspoon vanilla extract- 450 g wheat berries preferably hard white or kamut
- 1 teaspoon baking powder
- 1 teaspoon baking soda
1 teaspoon salt- 2 cups chocolate chips
Method
- Mill the wheat berries into flour using a home grain mill (hard white wheat berries or Kamut).450 g wheat berries
- Preheat your oven to 350°F and line a cookie sheet with parchment paper.
- In a large bowl, beat the butter, granulated sugar, and brown sugar with a mixer for about 2 minutes.1 cup butter, 1 cup granulated sugar, 1 cup brown sugar
- Add the eggs and vanilla and cream again for another full minute, until light and fluffy. Don't skip the creaming on this step — most recipes mention it for the butter and sugars but gloss over it here. That second cream is what gives these cookies their perfect texture.2 eggs, 1 teaspoon vanilla extract
- Gently mix the dry ingredients into the wet until no dry flour remains, being careful not to overmix. Fold in the chocolate chips.450 g wheat berries, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 cups chocolate chips
- Using a cookie scoop, place 12 balls of dough onto the prepared sheet. Bake for 10 minutes. If baking two trays at once, rotate them halfway through — switching top and bottom racks at the 5-minute mark ensures even baking.
- The cookies will look puffy and slightly underbaked when they come out — that's exactly what you want! Let them sit on the baking sheet for 10 minutes to finish setting. Repeat with the remaining dough. This recipe makes 36 cookies.
Video
Notes
Light-colored cookie sheets are your friend here! The lighter surface reflects heat and keeps the bottoms from over-browning before the centers have a chance to set.