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Blue Bottle Chocolate Chip Cookies

makes 2 dozen cookies using a 2 tablespoon scoop

Ingredients
  • 1 cup unsalted butter, at room temperature
  • 1¼ cups brown sugar 250 grams
  • ½ cup granulated sugar 100 grams
  • 2 large eggs
  • 4 tablespoons whole milk or half-and-half
  • 1 teaspoon vanilla extract
  • 2 teaspoons Kosher salt
  • 2 cups freshly milled whole grain flour (or substitute all-purpose) Conservation Grains Snowgoose or Warhorse, or some of each to make 2 cups
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • optional toasted walnuts; press these into dough balls just before baking
Instructions

  1. Cream butter and sugar for about 5 minutes, until light and fluffy.

  2. Add eggs, milk, vanilla extract, and salt and mix until combined. Mix in flours (4 cups total) and baking soda. Chill dough in refrigerator for 3 hours minimum or up to 5 days.

  3. Preheat oven to 375°F. Using a 2-tablespoon-scoop, scoop dough balls and place 8 per half-sheet pan. If desired, press toasted walnuts into dough balls.

    Bake 14–16 minutes until beginning to turn golden brown at edges. Just out of the oven, give the sheet pan a shallow drop to get a buckled texture.