Kernza® Chocolate Chip Cookies

I had an unexpected afternoon off and my fresh bags of Perennial Pantry Kernza flour, so I decided to try to make chocolate chip cookies. I applied a little research about Kernza to my go-to recipe meant it took a little longer than normal, but honestly the end result was one of the best batches of chocolate chip cookies I've ever made.

Most ratios adopted from a whole wheat chocolate chip cookie recipe to account for Kernza's high fiber content, but substituting baking powder for baking soda to add some leavening. Brown butter suggestion adopted from gluten free cookie recipe to compensate for Kernza's low gluten content. Additional chilling step and steel cut oats added because the pre-chips cookie dough mixture was more liquid than normal, and oats resulted in a good dough consistency. Cooking time was slightly longer than normal chocolate chip cookies, but the result was also better. Seriously good cookies.

Recipe Instructions

1. Mix Kernza Flour (2 cups), baking powder (1 tsp), and salt (1 tsp) in a bowl until thoroughly uniform. Set aside.
2. Heat butter (two sticks) in a small saucepan until it is slightly browned and bubbling. Remove from heat and let cool for at least 2 minutes.
3. Put white and light brown sugar (3/4 cup each) and vanilla extract (1 tsp) in a large mixing bowl.
4. Pour melted butter over sugar mixture and mix thoroughly with a wooden spoon until most of the sugar has broken up.
5. Add egg (1) to sugar-butter mixture and continue to stir with a wooden spoon until the texture is uniform.
6. Add 1/2 cup of dry flour mixture to liquid sugar-butter mixture and stir until it has a uniform consistency. Repeat until all of the dry flour mixture is incorporated into cookie dough mixture. The mixture should be a bit runny.
7. Place the mixture in the refrigerator for 5 minutes.
8. Add chocolate chips and steel cut oats to the dough mixture and mix thoroughly with a wooden spoon.
9. Place dough in the refrigerator for at least 20 minutes.
10. Set oven to 375 F/190 C. Form dough into 1.5 inch/4 cm balls using hands or a spoon and place on buttered baking sheets at least 3 inches/8 cm apart. The dough should yield about 20 cookies.
11. Place baking trays on the middle rack of the oven for at least 10 minutes. Cookies are done when their edges are crisp but the center of the cookies are still moving with heat.
12. Remove from oven and sprinkle pinches of kosher salt on hot cookies. Let the them rest for at least 20 minutes. Enjoy!