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–+ servings
kamut flour chocolate chip cookies

Kamut Flour Chocolate Chip Cookies

Mimi Council
The addition of Kamut flour in these chocolate chip cookies adds a rich, nutty, and sweet flavor to this classic cookie.
4.50 from 4 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Makes 24 cookies
Calories 163 kcal

Equipment

  • Digital Food Scale
  • Stand Mixer
  • Half Sheet Pan
  • Parchment Paper Sheets

Ingredients
 
 

  • 113 grams salted butter (softened)
  • 113 grams cane sugar
  • 57 grams dark brown sugar (packed)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3 tablespoons milk
  • 310 grams Kamut flour
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 198 grams semi sweet chocolate chips
  • Flaky sea salt (for topping)

Instructions
 

  • Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
  • Add the eggs and milk and mix to combine.
  • Add the Kamut flour, baking soda, and sea salt in that order. Mix on low until combined, and then add in the chocolate chips and mix to combine.
  • Using your hands, roll the dough into 24 balls and place on the prepared cookie sheets. Flatten them slightly so they are about 2-inches in diameter. Space them at least 1-inch apart.
  • Bake for 10 to 13 minutes or until puffed and set in the middle. Sprinkle with coarse sea salt immediately after coming out of the oven. Allow to cool completely on the cookie sheets.
  • Store in an airtight container for up to 7 days.

Video

Notes

Tips
  • Make sure your butter is soft when beginning the cookie dough. I always like to leave butter out on the counter in the morning if I'm going to bake cookies later that day. Or you can even leave it out overnight. Butter softens the best at room temperature, so it's always best to allow it to soften on its own. In a pinch, soften 1 stick of butter in the microwave for 10 seconds at a time. More than that at once can melt pockets of the butter.
  • Use a good quality Kamut flour. I had bought one first and it was terrible (Grain Brain, so stay away from that one). I really like the Food to Live Organic Kamut Flour, it's so good! Using the best ingredients will always give you the best tasting cookies, which is why high quality organic ingredients matter.
  • I use organic semi sweet chocolate chips in this recipe as I wanted a little sweet and a little bitter. Because the Kamut flour is playing a more hearty role in this cookie, milk chocolate would also be really good as it would add some sweetness. But, if you're looking for a less sweet chocolate chip cookie then you could even use solely dark chocolate.
  • I love the flaky sea salt on these cookies for a little salt. You can also use fine sea salt if that's what you have, or even omit the salt if you don't want sweet and salty. But, if you're as obsessed with sweet and salty cookies as me, try one of my other favorites Double Chocolate Pumpkin Cookies.
  • High Altitude – Bake at 375°F for 9 to 11 minutes or until puffed and set in the middle.

Nutrition

Calories: 163kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 109mgPotassium: 73mgFiber: 1gSugar: 10gVitamin A: 145IUCalcium: 15mgIron: 1mg
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