The BEST Chocolate Chip Cookie Recipe- Sprouted Wheat Flour
A soft and chewy, practically perfect chocolate chip cookie, made with sprouted wheat flour (or whole wheat flour). This is a healthier twist on the on a classic cookie that has a delicious flavor that will keep you coming back for more.
Ingredients
- 2 stick butter *room temperature
- 3/4 cup white sugar
- 1 1/4 cup brown sugar
- 3 eggs *room temperature
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 1/4 teaspoon salt
- 3 cups sprouted wheat flour *scant (see notes)
- 2 cups chocolate chips
Instructions
- Preheat your oven to 350 degrees and spray a cookie sheet with cooking spray.
- In a medium sized bowl (using hand mixer or kitchen aid), cream together the softened butter, white sugar, and brown sugar for one minute.
- Then add in each egg, one by one, and using your mixer. Cream in the vanilla.
- Next, add the flour, baking powder, baking soda, salt, and chocolate chips. Using a large spoon stir the cookie mixture together until it is all incorporated, being careful not to over mix.
- Using a 1 or 1 1/2-inch cookie scoop, or two spoons, scoop the cookie dough into balls onto the cookie sheet.
- Bake for 8-11 minutes, being careful to take them out as soon as the edges begin to brown up. My first batch usually cooks around 10 minutes. The next batch 8-9 minutes.
- After removing from the oven, let cookies sit on the cookie sheet for at least five minutes to cool down. Then move the cookies over to a wire cooling rack.
Notes
*Make sure the butter is room temperature.
*Measuring your flour correctly makes a difference. A general rule when working with sprouted wheat flour is to always measure in "scant". Sprouted wheat flour tends to absorb more liquid, so I almost always go a little less on flour (this is what scant means). This chocolate chip recipe calls for 3 cups, but each cup is a "scant" cup, or little less than a cup.