We have an old Kitchen Aid mixer. It sounds arthritic and it has a few broken parts.
When you plug it in to produce the necessary energy to move the paddle that produces delightful tastes, the machine instantly begins working. It no longer has an on and off.
And the motor falls off. Baking is a dangerous event in our house.
But we are brave.
This boy, who is named after a baker in the Bible, he is determined to become his name. He challenges recipes daily beside me.
And his sprouted chocolate chip cookies are . . . AMAZING. I’m not saying this just because I am his mom. They are truly incredible and worthy of a second glass of milk.
Sprouted Chocolate Chip Cookies
- 1 cup plus 2 Tbls sprouted whole wheat
- 1/2 tsp baking soda
- 1/2 tsp Celtic sea salt
- 3/4 cup cane sugar
- 1 egg
- 1/2 tsp vanilla
- 1/2 cup room temperature butter
- 1/4 tsp water
- 6 ounces chocolate chips
Directions
Preheat oven to 375 degrees.
Combine butter and sugar and beat until fluffy. Add egg, vanilla, and water — until JUST mixed.
Gradually incorporate sprouted flour, baking soda, and sea salt.
Finish the mixing with chocolate chips.
Try not to eat too much cookie dough.
Form small cookie dough balls.
Fill your cookie sheet. When we follow the directions, the cookies don’t melt into thin crispy wafers of sugar.
Because chocolate chip cookies are meant to be hearty. A reward after an hour of play.
Bake for 10-12 minutes.
Allow to sit on cookie sheet for a few minutes before transferring to a wire rack to cool. They are best served slightly warm with a mug of raw milk and a good story.
