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Multigrain Chocolate Chunk Cookies


  • Author: Streusel

Description

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


Ingredients

  • 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

Instructions

  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.