Multigrain Chocolate Chunk Cookies

multigrain chocolate chunk cookie

StreuselThese 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…

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Multigrain Chocolate Chunk Cookies

  • Author: Streusel


makes about 20 large, very chunky and hearty cookies.  Goes great with morning coffee!


  • 1 1/2 c. all-purpose flour
  • 1/3 c. buckwheat flour
  • 1 1/2 t. baking powder
  • 1 1/2 t.  salt
  • 1/2 t. baking soda
  • 8 oz. 62% chocolate chunks
  • 1 c. old-fashioned oats
  • 2/3 c. raw pumpkin seeds (pepitas)
  • 3/4 c. mixture of polenta and quinoa
  • 3 T. poppy seeds
  • 1 c. unsalted butter, room temperature
  • 1 c. packed dark brown sugar
  • 1/2 c.  sugar
  • 2 t. molasses
  • 1 large egg
  • 4 large egg yolks
  • 1 1/2 t. vanilla extract


  1. Pre-heat the oven to 350 degrees fahrenheit.
  2. Prepare a baking sheet with a silicon mat or parchment paper.
  3. Place the egg yolks, egg and vanilla in a bowl, do not mix them and set aside.
  4. Combine the first 5 dry ingredients together in a bowl and set aside.
  5. Combine the next 5 ingredients in a separate bowl and set aside.
  6. Combine the butter, sugars and molasses in the bowl of a stand mixer and with the paddle attached beat until fluffy, it will take a few minutes.
  7. Scrape down the sides of the bowl and add one egg yolk at a time, mixing on medium speed in between each addition.
  8. Add the last egg, beat on medium speed and scrape down the sides of the bowl again.
  9. Add the first dry ingredients containing flours to the egg and sugar mixture and beat in until moist.  Remove the paddle.
  10. Add in the remaining dry ingredients and mix with a spatula until well combined.
  11. Using a 1/4 c. batter scoop, scoop  batter two inches apart.  Six cookies will fit at a time on the sheet.
  12. Bake about 8 minutes or until edges start to brown, remove sheet from oven and then let cookies sit on sheet for another minute or two to slowly cool.
  13. Move the cookies to a cooling rack, cool completely and store in an airtight container for up to 3 days.
  14.  Bake in batches or freeze portioned dough to make a few cookies at a time.
  15. If baking from frozen dough a few more minutes will need to be added to baking time.
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