Mother Grains Chocolate Chip Cookies

Mother Grains Chocolate Chip Cookies

Roxana Jullapat authored a cookbook, Mother Grains, that celebrates the ancient and heritage grain revolution. Whenever someone new to these unique grains asks Roxana where to start, she always recommends this chocolate chip cookie recipe. This cookie formula works beautifully with all mother grains (with the exception of corn). Every version will teach you something new and distinctive about the featured grain: its taste, performance, and texture. This recipe includes five variations showcasing Hayden Flour Mills heritage and ancient grains.

What You'll Need

Recommended Flour Blends

White Sonora

Pretty and tasty cookie with crispy edges and chewy center. Very close to the classic version of this American staple with a hint of toasted wheat bran flavor.

Flour blend:

1 - 1/4 cups White Sonora Pastry Flour

Purple Barley

Soft-textured cookies that look very appealing. Hints of vanilla come through. Very kid friendly.

Flour blend:

1/2 cup + 2 tablespoons (80 g) Purple Barley Flour

1/2 cup + 2 tablespoons (90 g) All Purpose Flour

Raw Heritage Oats

Lacy texture with a toasted-grain flavor. Tastes great with milk and makes delicious ice cream sandwiches.

Flour blend:

1/2 cup (105 g) Fresh Rolled Oats

1/2 cup (70 g) Oat Flour (to make oat flour, blitz Fresh Rolled Oats using a blender at high speed)

1/2 cup (70 g) All Purpose Flour


Elegant, more adult version of this cookie with a sweet, grassy flavor our Whole Rye Flour. This is the version we offer at Friends & Family.

Flour blend:

1 - 1/4 cups (160 g) Whole Rye Flour


A great cookie for grain novices to make and eat. Uniform in flavor and texture with a delicious crunch.

Flour blend:

1 - 1/4 cups (165 g) Einkorn Flour

Chocolate Chip Cookies

8 tablespoons (1 stick/115 g) unsalted butter, at room temperature

1/2 cup (100 g) granulated sugar

1/2 cup packed (112 g) dark brown sugar

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 large egg

1 teaspoon vanilla extract

Flour blend from recommendations above

1 cup (175 g) bittersweet chocolate chips (60-70% cacao)

Coarse sea salt such as Maldon or fleur de sel (optional)


  1. In a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed for 2 to 3 minutes.

  2. Add the baking soda and kosher salt and mix for another minute. Add the egg and vanilla and mix to combine. Add the flours and mix on low speed until a uniform dough forms. Add the chocolate chips and mix until well distributed in the dough.

  3. The dough will be very soft at this point. Transfer the dough to a sheet of parchment paper or plastic wrap. Flatten it into a disk, wrap tightly, and refrigerate for at least 30 minutes (and up to 2 days)—chilled dough will be much easier to work with.

  4. Place two oven racks in the middle positions and preheat the oven to 350ºF. Line two baking sheets with parchment paper.

  5. Divide the chilled dough into sixteen equal portions, about 1-1/2 ounces (45 g) each. Working quickly so that the dough doesn’t warm up, round each portion with your hands. You can freeze the cookie dough balls for up to 2 weeks in a freezer bag to be baked from frozen at a later time. Keep in mind that frozen cookies may take longer baking time.

  6. Place the cookies on the prepared baking sheets, at least 3 inches apart to prevent the cookies from touching as they spread when they bake. If desired, top each cookie with a few flakes of coarse sea salt. Exercise restraint—it’s still salt.

  7. Bake for 8 minutes. Then rotate the sheets, switch their positions in the oven, and bake for another 8 minutes, until the cookie edges are brown but the centers are still a little gooey. Rotating and switching the sheets halfway through the baking process will ensure that the cookies bake evenly.

  8. Let the cookies cool completely on the baking sheets or enjoy while still warm. The cookies will keep in an airtight container at room temperature for up to 2 days. Share & enjoy!

Makes 16 cookies

Reprinted from "Mother Grains: Recipes for the Grain Revolution." Copyright © 2021 by Roxana Jullapat. With permission of the publisher, W.W. Norton & Company, Inc. All rights reserved.

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