Multigrain Chocolate Chunk Cookies
These cookies screamed, “Ready for my close up!” so I had to oblige. Did you ever think you’d see multigrain and chocolate chunk in the same name for a cookie?!
Me neither! These cookies are a perfect chunky, sweet and hearty combination of ALL GOOD ingredients. I saw these cookies on Bon Appétit and immediately knew I had to try them to round out multigrain month here at Strudel & Streusel. So let me go on record…
These may very well be my favorite cookie EVER! They are that good!
The original recipe says to chill the dough before baking. I didn’t do this and they were perfect. I used buckwheat flour instead of whole wheat flour so maybe that increased their ability to hold up without being cold. I wasn’t sure if the chill time was to soften any of the crunchy ingredients added but they taste amazing crunchy so I’m not sure why you would want to soften it. I adapted the combination of ingredients just as the recipe suggests and I feel it’s a forgiving recipe so have fun and experiment…
[tasty-recipe id=”9104″]
January 26, 2020This entry was posted in baking, chocolate, cookies, gifts, hiking snacks and tagged Bon Appetit, buckwheat flour, chocolate chunks, polenta, poppy seeds, pumpkin seeds.
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