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.
- Total Time:
- Yield: Makes about 40
Source: Martha Stewart Living, November 2015
- 3 cups farro flour, such as Hayden Flour Mills
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon coarse salt
- 2 sticks unsalted butter, room temperature
- 2 cups packed dark-brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 1/2 cups coarsely chopped semisweet chocolate
- 1 cup coarsely chopped walnuts
- 1 cup coarsely chopped dried fruit, such as dates or raisins
Preheat oven to 325 degrees. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Beat butter with brown sugar on medium-high speed until fluffy, about 2 minutes. Add vanilla, then eggs, one at a time, beating to combine after each. Beat in flour mixture. 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.