Cookies
Most cookies are made with the creaming method, where we cream the butter and sugar until smooth and lighter in color. Then we add the eggs, extract, and at last the dry ingredients - barely mixing it together. This recipe base is not the same as the one in my ultimate getting started guide, it's the one I tend to use on a daily basis.
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Portions
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Ingredients
- 112 g butter (1 stick)
- 150 g sugar, granulated
- 75 g sugar, brown
- 100 g egg, whole (2 eggs)
- 10 g extract, vanilla (2 tsp)
- 6 g sea salt
- 6 g baking soda
- 300 g wheat berries, soft
Directions
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Preheat oven to 350 F.
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Mill the grains into fine flour. Mix in the sea salt and leavening.
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Cream the butter and sugar with beater until smooth and lighter in color.
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Slowly add the egg mixture a little at a time, while still mixing, until incorporated.
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Add the extract, also still while mixing.
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Turn off the mixer and add the dry ingredients.
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Mix on the lowest setting JUST ENOUGH to incorporate the dry. This will be approximately 30 seconds. Do not overmix if you want a tender cookie.
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Add any mix-ins, mixing for one or two seconds to incorporate.
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Scoop the dough into equal portions (like with a measuring spoon or a cookie scoop, and drop onto parchment or silicone lined baking sheet.
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Bake until 190 F for chewy cookies, or 200 F for crunchier cookies. They may not look cooked, remove them anyway - they will finish outside the oven and solidify as they cool.
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