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Recipe Summary
prep: 25 mins
total: 1 hr 30 mins
Yield: Makes about 40
hayden-flour-mills-walnut-cookies-796-d112232.jpg
Ingredients
Ingredient Checklist
3 cups farro flour, such as Hayden Flour Mills
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
2 sticks (1 cup) unsalted butter, room temperature
2 cups packed dark-brown sugar
2 teaspoons pure vanilla extract
2 large eggs
1 1/2 cups coarsely chopped semisweet chocolate
1 cup coarsely chopped walnuts
1 cup coarsely chopped dried fruit, such as dates or raisins
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 1 hr 30 mins
Yield: Makes about 40
hayden-flour-mills-walnut-cookies-796-d112232.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 1 hr 30 mins
Yield: Makes about 40
Recipe Summary
prep: 25 mins
total: 1 hr 30 mins
Yield: Makes about 40
prep: 25 mins
total: 1 hr 30 mins
prep:
25 mins
total:
1 hr 30 mins
Yield: Makes about 40
Makes about 40
hayden-flour-mills-walnut-cookies-796-d112232.jpg
hayden-flour-mills-walnut-cookies-796-d112232.jpg
Ingredients
Ingredients
- 3 cups farro flour, such as Hayden Flour Mills
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon coarse salt
- 2 sticks (1 cup) unsalted butter, room temperature
- 2 cups packed dark-brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 1/2 cups coarsely chopped semisweet chocolate
- 1 cup coarsely chopped walnuts
- 1 cup coarsely chopped dried fruit, such as dates or raisins
Directions
Preheat oven to 325 degrees. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, with an electric mixer, beat butter with brown sugar on medium-high until fluffy, about 2 minutes. Add vanilla, then eggs, one at a time, beating to combine after each. With a mixer on low, gradually beat in flour mixture until just combined. Add chocolate, walnuts, and fruit; beat to combine.
Scoop 2-tablespoon mounds of dough onto parchment-lined baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until cookies are just set on top, about 15 minutes. Let cool completely on sheets on wire racks. Cookies can be stored, covered, up to 3 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Farro Chocolate-Chunk Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Farro Chocolate-Chunk Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
