I love chocolate chip cookies - duh, who doesn't? But, I also love that there are literally so many different ways to make them and yet they are still a chocolate chip cookie. There are so many chocolate chip cookie recipes out there! And yet today, I have another chocolate chip cookie recipe for you. This chocolate chip cookie recipe is for soft, chewy, and thick chocolate chip cookies.
My secret ingredient in this recipe is kamut flour. If you're unfamiliar with this flour Kkamut is an ancient grain, and you know what they say about ancient grains - they are better for you. So that means I made a better for you chocolate chip cookie recipe. Yeah... they're still cookies. Since kamut is an ancient grain, that means it hasn't been refined like a traditional all purpose flour. It holds more nutrients because of this. It also has a distinct flavor that's kinda nutty. I love it because depending on what you pair it with, it can be really sweet or more like a whole grain. These chocolate chip cookies are a little hearty with a nutty flavor.
Be careful though, not all kamut flour is created equal. I tired a couple different ones before I found the one I liked. Get the one I use here. Get the recipe below for my Kamut Flour Chocolate Chip Cookies.
Tips for making the best Kamut Flour Chocolate Chip Cookies
• Make sure your butter is soft when beginning the cookie dough. I always like to leave butter out on the counter in the morning if I'm going to bake cookies later that day. Or you can even leave it out overnight. Butter softens the best at room temperature, so it's always best to allow it to soften on its own. In a pinch, soften 1 stick of butter in the microwave for 10 seconds at a time. More than that at once can melt pockets of the butter.
• Use a good quality kamut flour. Like I said, I had bought one first and it was terrible (Grain Brain, so stay away from that one). I really like the one I have now, find it here.
• Use high quality chocolate chips. I used semi sweet chocolate chips in this recipe as I wanted a little sweet and a little bitter. Because the kamut flour is playing a more hearty role in this cookie, milk chocolate would also be really good as it would add some sweetness. But, if you're looking for a less sweet chocolate chip cookie then you could even use solely dark chocolate.
• I love the coarse sea salt on these cookies for a little salt. You can also use fine sea salt if that's what you have, or even omit the salt if you don't want sweet and salty.
Kamut Flour Chocolate Chip Cookies
1/2 cup (113 grams) butter organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
57 grams (1/4 cup) packed organic dark brown sugar
1 teaspoon organic vanilla extract
2 organic large eggs
3 tablespoons milk
310 grams (2 cups) organic kamut flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
198 grams (1 cup) organic semi sweet chocolate chips
Course sea salt, for topping
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
Add the eggs and milk and mix to combine.
Add the Kamut flour, baking soda, and sea salt in that order. Mix on low until combined, and then add in the chocolate chips and mix to combine.
Using your hands, roll the dough into 24 balls and place on the prepared cookie sheets. Space them at least 1-inch apart.
Bake for 12 to 15 minutes or until puffed and set in the middle. Sprinkle with coarse sea salt immediately after coming out of the oven. Allow to cool completely on the cookie sheets.
Store in an airtight container for up to 7 days.
High Altitude - Bake at 375°F for 9 to 12 minutes or until puffed and set in the middle.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!