Khorasan Kamut Chocolate Chip Cookies Recipe
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Khorasan cc cookies from Khorasan Mills |
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Ingredients: |
Ingredients: 3 cups Khorasan white all purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup softened butter
⅔ cup brown sugar
1 cup granulated sugar
2 eggs
2 tsp vanilla
1 ½ cups chocolate chips
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Directions: |
Directions:KHORASAN CHOCOLATE CHIP COOKIES from Khorasan Mills
KhorasanCCCookie.jpg
Everyone loves a classic chocolate chip cookie - we sure do! What makes a classic chocolate chip cookie even better? Khorasan white all purpose flour!
The great thing about Khorasan white all purpose flour is that while it contains less gluten than other commercial white flours, it is completely interchangeable with any recipe! You can even substitute it in your favorite chocolate chip cookie recipe, but we hope you'll give ours a go!
Instructions
Cream butter and sugars together until fluffy, usually a minute or two. Add eggs and vanilla and mix well.
In a separate bowl, sift dry ingredients together. Add dry ingredients to the creamed mixture a little at a time, until it is all incorporated.
Gently fold in chocolate chips. Drop 2 inch balls onto a cookie sheet (no need to shape or press) and bake at 375 degrees Fahrenheit for 10-12 minutes, until just golden.
Remove immediately and cool on rack. Makes 2 dozen cookies. |
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Lizi's Kamut CC cookies @ the foodnanny.com |
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Ingredients: |
Ingredients: Older Recipe: the one lower down has her updated amounts:
Ingredients
4 CUPS white Kamut Flour
1 ½ teaspoons baking soda
2 teaspoons French Gray Salt from Guerande France
2 teaspoons Fleur de sel Salt from Guerande France( for finishing)
3 sticks or 1 ½ cups Land O Lakes Butter cold, right out of the refrigerator
1 ½ cups white sugar
1 ½ cups brown sugar
3 large eggs (I use Egg-Land’s Best )
2 ½ to 3 teaspoons pure vanilla
3 cups Semi-Sweet Chocolate Chips
Parchment Paper
The recipe ingredients are different from her first post it also says it makes 5 dozen cookies:
I THINK THIS IS THE IMPROVED VERSION
1 cup butter chilled (down from 1 1/2 cups)
1 cup sugar (down from 1 1/2 c)
1 cup firmly packed brown sugar (down from 1 1/2 c)
1 tsp Pure vanilla (down from 3 tsp)
2 large eggs (down from 3 eggs)
3 cups all-purpose flour (down from 4 cups)
1 tsp baking soda (changed from 1 1/2 tsp)
1 tsp French Salt (changed from 2 tsp but the other recipe calls for more flour)
1½ cups semisweet chocolate chips (down from 3 cups)
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Directions: |
Directions:Directions
Preheat the oven to 350 degrees.
In a large bowl of an electric mixer, beat the butter, sugar,and brown sugar until light and fluffy. Add the vanilla and eggs. Beat about 1 minute.
Sift the flour, baking soda, and salt onto a square of wax paper (or mix in a bowl). Add to the butter mixture and mix until all ingredients are well combined. Stir in the chocolate chips.
Drop tablespoons of dough onto ungreased cookie sheets and flatten slIghtly (but later she says not to flatten, clearly the recipes were written at different times) with the palm of your hand. Bake 8 to 10 minutes. Remove to a cooling rack. These cookies freeze well; store in resealable plastic bags and take out as many at a time as needed.
**Use cold premium butter. We love land o lakes, but there are also some incredible European butters. They will cost you more, but the flavor is night and day! Worth every penny. And we have recently discovered that cold butter is the only way to go. This is what gives us our fluffy cookies!
Use parchment paper. This will help your cookies bake more evenly.
French Salt. It adds so much flavor and the perfect crunch!
Kamut All Purpose Flour. You know how much we love this flour. It makes all the difference with flavor and digestibility.
Pure Vanilla. This will also cost you more than an imitation vanilla, but it has a much stronger flavor. Plus, it is much better for you as it is not chock full of chemicals.
Use a cookie scoop! This will help you to make them all the same size, and will help them hold their size.
Don’t push your cookies down after baking! Lizi swears by this!
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Number Of
Servings: |
Number Of
Servings:5 dozen cookies |
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This recipe for Khorasan Kamut Chocolate Chip Cookies is from