Farro Chocolate Chunk Cookies Recipes
FARRO CHOCOLATE-CHUNK COOKIES
There's whole-grain goodness, not to mention fruit and nuts, in every bite of these delightful treats. They also tout an added dimension of nutty flavor, thanks to the farro flour. Martha made this recipe on "Martha Bakes" episode 809.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes about 40
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, with an electric mixer, beat butter with brown sugar on medium-high until fluffy, about 2 minutes. Add vanilla, then eggs, one at a time, beating to combine after each. With a mixer on low, gradually beat in flour mixture until just combined. Add chocolate, walnuts, and fruit; beat to combine.
- Scoop 2-tablespoon mounds of dough onto parchment-lined baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until cookies are just set on top, about 15 minutes. Let cool completely on sheets on wire racks. Cookies can be stored, covered, up to 3 days.
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- In a bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, with an electric mixer, beat butter with brown sugar on medium-high until fluffy, about 2 minutes.
- Add vanilla, then eggs, one at a time, beating to combine after each. With the mixer on low, gradually beat in flour mixture until just combined. Add chocolate, walnuts and fruit, if desired, and beat to combine.
- Scoop 2-tablespoon mounds of dough about 2 inches apart on parchment-lined baking sheets. Bake, rotating sheets halfway through, until cookies are just set on top, about 15 minutes.
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