This Golden Kamut Chocolate Chip Cookie recipe is a premium twist on the classic chocolate chip cookie, specifically formulated for White Kamut flour. By using a slightly higher protein, ancient grain flour, the recipe produces a cookie with a unique buttery and nutty flavor profile.
Key features include:
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Textural Balance: Uses cold butter and a specific flour range (2 ½ – 2 ¾ cups) to ensure a thick, chewy center with crisp, golden edges.
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Ancient Grain Benefits: Leverages the easy-to-digest nature and rich golden hue of Kamut wheat.
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Simple Technique: Follows a traditional creaming method, making it accessible for home bakers while delivering "bakery-style" results.
Ingredients
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1 cup Unsalted Butter (Cold)
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1 cup Granulated Sugar
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1 cup Brown Sugar
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2 Large Eggs (Cold)
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1 tsp Vanilla Bean Paste (can use extract as well)
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2 ½ – 2 ¾ cups (420 g) White Kamut Flour (measure in grams for best results)
- 1 tsp Fine Sea Salt
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1 tsp Baking Powder
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.1 tsp Baking Soda
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2 cups Chocolate Chips
Method: Crafting the Perfect Cookie
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Prep Your Space: Start by preheating your oven to 350°F (175°C). Line your baking sheets however you prefer (parchment or silicone mat)
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Cream the Base: Cube the cold butter and beat with both the granulated and brown sugars until the mixture is light and fluffy. Don't forget to scrape down the sides of the bowl!
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Emulsify: Add your eggs one at a time, mixing well after each addition. Pour in the vanilla and give it another 30 seconds of mixing to get everything incorporated.
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The Kamut Mix: Turn your mixer to low speed. Gradually add the White Kamut flour, baking soda, baking powder, and salt. Mix just until the white streaks of flour disappear—we want to avoid overworking the dough.
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The Best Part: Gently stir in those chocolate chips by hand or on the lowest mixer setting.
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Scoop & Bake: Use a cookie scoop to scoop balls of dough onto your prepared sheets. Space them out to give them room to breathe! Bake for 10 to 12 minutes.
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The Secret to Softness: The cookies are done when the edges are just starting to turn golden brown. The tops might still look a little soft or "underdone"—that’s perfect! They’ll finish setting up on the hot pan as they cool.
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Cooling: Let them rest on the pan for 5 minutes before moving them to a wire rack to cool completely.
Tips:
- Kamut tends to make more tender cookies; using cold butter and eggs help the cookies from spreading and flattening.
- You can increase the brown sugar and reduce the white sugar to create chewier cookies.
- Brown your butter (and then cool completely) for a delicious browned butter flavor.
* Recipe inspired by Cake by Courtney