- 2 1/2 cups Flourish Flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup of salted butter
- 3/4 scant cup of granulated sugar
- 3/4 cup packed (tight!) brown sugar
- 1 1/4 tsp vanilla extract
- 2 eggs
- 2 cups semi-sweet chocolate chips or chunks
- Slowly melt the butter in the microwave or stovetop
- Combine the flour, salt and baking soda in a small bowl, lightly mix and set aside
- Add the granulated sugar, brown sugar, vanilla extract and eggs and beat until well mixed
- Add the melted butter and beat until completely mixed in (may take several minutes)
- Slowly beat the flour mixture
- Hand stir in the chocolate chips
- Cover tightly and refrigerate for 6 hours or overnight
- Once dough has hardened, preheat the oven to 375 degrees
- Use a spoon to scoop out the dough into 2-inch balls and roll tightly between your hands
- Place cookie dough balls on a non-stick baking tray with 3 inches of space between (6 cookies on a 8.5 " x 11" baking sheet)
- Cook for 12-13 minutes
- Once removed from the oven, allow to cool on the sheet for 5 minutes before moving to a cooling rack
- Let almost completely cool before storing cookies in an airtight container
Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.
For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.
For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.
For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.