Bluebird Grain Farms

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Yields 2 dozen cookies


Parchment paper

Cookie Sheets

Electric Mixer


2 1/4 cups emmer flour

1 teaspoons baking soda

1 teaspoons salt

1 cup (2 sticks) unsalted butter, soften

3/4 cups granulated sugar

3/4 cups brown sugar

1 teaspoons pure vanilla extract

2 large eggs

2 cups semi-sweet chocolate chips

Parchment paper for cookie sheets


Preheat oven to 375 degrees F.

In a medium bowl combine flour, baking soda, and salt, set aside.  With an electric mixer, in a large bowl,  beat  butter, granulated sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time.  Gradually beat in flour mixture, until thoroughly incorporated, and dough becomes slightly sticky.  With large spoon stir in chocolate chips.

Spread parchment paper onto cookie sheets. Drop large rounded tablespoons of dough on sheets.  Dough will spread out when baked so give at least 2 inches in between drops. Bake for 9-10 minutes, until slightly brown.  Let cool for at least 4  minutes before transferring to a wire rack. The Recipe makes about 2 dozen medium size cookies.