Ingredients
14-18 cookies
| 2 C | Awakened Grains Soft White Wheat Flour |
| 3/4 tsp | Baking Soda |
| 1/4 tsp | Baking powder |
| 1/2 tsp | Salt |
| 6 tbs | Unsalted butter (softened) |
| 6 tbs | Unsalted butter (melted) |
| 1 C | Dark brown sugr |
| 1/2 C | Turbinado (raw) sugar |
| 1 tbs | Vanilla |
| 1 | Egg (large) |
| 1 | Egg yolk (only) |
Preparation
- Preheat Oven to 375°F
- Whisk together flour, baking soda, baking powder, and salt. Set aside.
- Beat softened butter and brown sugar until creamed.
- Add melted butter and raw sugar, beating until lighter color and fluffy.
- Add egg, egg yolk, and vanilla, beating until well combined.
- Stir in flour mixture, one half at a time until just blended. Do not overmix.
- Refrigerate batter for 10-15 minutes.
- Drop in two tablespoon sized portions, 3 inches apart on parchment-lined cookie sheet.
- Bake 7 to 9 minutes until edges are just firm and centers are puffy. Do not overbake.
- Once removed from the oven, the cookies will deflate.
- Cool in pan until firm enough to remove to a cooling rack.
GMN 10/22
