Ingredients:

1 cup spelt flour

½ cup teff flour

½ cup kamut flour

1 tsp. baking soda

½ tsp. salt

2 sticks of butter (softened)

1 cup Brown Sugar

½ cup white sugar

2 eggs

1 tsp. Vanilla

1 cup chocolate chips or to taste

 

Instructions:

Prepare cookie sheets—use parchment if possible, otherwise grease lightly.

 

Bowl 1--Dry Mix

1 cup spelt flour

½ cup teff flour

½ cup kamut flour

1 tsp. baking soda

½ tsp. salt

 

Mix together thoroughly

 

Bowl 2—I use a stand mixer

 

2 sticks of softened butter

1 cup brown sugar

½ cup white sugar

 

Beat together until light, then add:

 

2 eggs

1 tsp. Vanilla

 

Mix lightly until blended—don’t overbeat.

 

Add flour mixture, mix gently until blended.

Add 1 cup chocolate chips or to taste

 

 

Place spoonfuls of dough approximately 2 inches apart on cookie sheets.

 

 

 

 

 

 

Lilia's "Best Ever" Multigrain Chocolate Chip Cookies

 

 

 

 

 

 

 

 

Bake 10 minutes—then check frequently.  DO NOT OVERBAKE. Here's what they should look like:

 

 

 

 

 

Notes:

Flours: If you've ever made a chocolate chip cookie, you will realize that 100% of the innovation of this recipe is in the combination of grains, specifically the use of Spelt, Kamut, and Teff flours. Spelt and Kamut are older varieties of wheat, both far superior for most non-bread baking than regular whole wheat. Teff is a gorgeous Ethiopian grain that is used for their famous flat bread, injera. It is also a supergrain like quinoa or amaranth thanks to its kick-ass nutritional profile. All three are available from Bob's Red Mill. I buy them by the case from Amazon (You can click each name for the buy links)

 

"USE PARCHMENT": It's annoyingly expensive, but you can reuse it (just wipe it off), which I do since I am really cheap and make tons of cookies. But you should just trust me on this. Parchment makes better cookies. Much better. Just use it.  

 

"1 cup chocolate chips or to taste."  Confession: I like but don't looooove chocolate, so I go very light on the chocolate chips (I use ordinary Nestle chips--Ghirardelli are oddly hard). Yes, my kids whine, and when they make the cookies themselves they can use as many chips as they want.  (Me smiling sweetly). Since you, dear reader, are making your own cookies, you can use the whole damn bag if that's your preference.

 

"DO NOT OVERBAKE." I find this recipe more forgiving then the regular one, but almost the only thing you can do to ruin chocolate chip cookies is to overbake them—SO DON’T DO IT.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Originally published on my blog.

 

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