Cold winter days and warm chocolate chip cookies are perfect together. Give these cookies a try using our Super Sprout™Sprouted Whole Grain Wheat flour. Be prepared to make extra batches, though--these will go fast!
Super Sprout™ Sprouted Wheat Chocolate Chip Cookies Recipe
2 1/4 cups Super Sprout™ flour
3/4 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon Salt
2 large eggs
1 cup (2 sticks) butter, softened
2 cups (12-oz. pkg.) semi-sweet chocolate morsels
3/4 cup granulated sugar
1 cup chopped nuts (optional)
Preheat oven to 375° F.
Combine flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and nuts.
Let dough rest in refrigerator for 2 hours for best results.
Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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