Chocolate cookies using fresh milled soft white wheat

Delicious cookies using fresh milled soft white wheat, using whole sugars, and all stuff I have in my food storage pantry. Delicious and healthy!

The original chocolate chip recipe:
Chocolate Chip Cookies

1 cup butter
1 cup brown sugar
¾ cup sugar
1 Tbsp Vanilla
2 eggs
¾ tsp salt
¾ tsp baking soda
3 cups flour
1 ½ cups semi-sweet chocolate chips

Preheat the oven to 350°.
Cream butter and sugars until light and fluffy. Add vanilla, and eggs, one at a time, incorporating well after each one.
Add flour, baking soda and salt. Mix until thoroughly mixed but not overmixed.
Add chocolate chips, stir just until mixed through.
Scoop onto a parchment paper lined cookie sheet in 1-1 ½ Tbsp sized dollops.
Bake at 350° for 10-12 minutes, depending on preference.
Cool completely and store in an airtight container.

*They freeze amazingly cooked or raw. I like to fill up a cookie sheet with dollops of dough and then freeze them. When frozen, pull them off the sheet and store in freezer in a ziploc baggie. Bake as directed above. You may have to add a minute or two, but just keep a watch on them.

Modified cookie:

1 cup butter
1/2 cup demerara sugar
1/2 cup Palm or coconut sugar
1 Tbsp. Vanilla
2 eggs
¾ tsp salt
¾ tsp baking soda
3 cups fresh milled soft white wheat flour
1 ½ cups semi-sweet chocolate chips
Follow directions as stated above.

You can use any whole wheat flour for this recipe.

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Title:- Take Your Time by Dan Lebowitz
Genre and Mood:- Country & Folk | Clam
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