Kamut Brownie Cookie

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Kamut Brownie Cookie

Kamut Brownie Cookie

Servings

18 - 20 large cookies

Cook Time

1 hours

Category

Dessert

Bake

350˚

Ingredients

  • ½ cup (1 stick) butter
  • 2 cups semi-sweet chocolate chips, divided
  • ¾ cup Belgium Dutch Chocolate cocoa powder
  • ¼ cup milk
  • 2 eggs
  • 1 cup sugar
  • ⅓ cup brown sugar
  • 1 ¾ cups White Kamut flour
  • 2 ½ teaspoons baking soda
  • ½ teaspoon French gray coarse salt
  • Optional: ⅓ cup Sourdough discard

Directions

  1. In a small sauce pan (over very low heat) melt butter. Add 1 cup chocolate chips. Stir until melted. Take off heat. Whisk in cocoa powder and milk. Set aside.
  2. In a large mixing bowl, beat eggs and sugars for about 4 minutes (until light).
  3. Add chocolate mixture. Beat together for 1 minute.
  4. Mix together in another bowl, flour, soda and salt. Slowly add this to chocolate mixture. Blend well.
  5. Add in last 1 cup chocolate chips. Stir together.
  6. Line a baking sheet with brown parchment paper. Use a 2 ounce cookie scoop or 2 Tablespoons of dough per cookie. Place on baking sheet. Bake at 350˚ for 6-7 minutes. Let sit on pan for a couple of minutes before moving to a cooling rack. Cool completely.
  7. Freeze left over cookies in freezer bags for up to 2 months.