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Makes: About 3 dozen
Start to finish: 1 hour
From Edible Seattle January/February 2011
The truth: What makes these cookies great, besides the big hunks chocolate (of course), is the millet and quinoa, which create little bursts of crunchiness in the final product. Use whatever nuts you have on hand.
2 sticks (1 cup) unsalted butter, room temperature
3/4 cup packed brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2 3/4 cups white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup flaked unsweetened coconut
1/4 cup quinoa (uncooked)
1/4 cup millet (uncooked)
1/2 cup old-fashioned oatmeal
6 ounces bittersweet (70%) chocolate, chopped
1/2 cup toasted nuts (such as hazelnuts), chopped
Preheat the oven to 350 degrees. Line two heavy baking sheets with parchment paper, and set aside.
In the bowl of a standing mixer fitted with a paddle attachment (or using a hand-held electric mixer), cream the butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time on low speed, beating well after each addition. Beat in the vanilla.
Whisk flour, baking soda, salt, cinnamon, coconut, quinoa, millet, and oatmeal together in a medium bowl. Add the dry ingredients to the wet mixture about a third at a time, mixing on low speed until just combined, and scraping the bottom of the bowl clean when necessary. Fold in the chocolate chunks and nuts.
Drop the dough by heaping spoonfuls (a 1 1/2” ice cream scoop works perfectly) about 2” apart on the baking sheets. Bake 12 to 15 minutes for cookies the size of a walnut, 14 to 17 minutes for cookies the size of a golf ball, or until the edges are lightly browned and just beginning to crack. (The cookies will not spread much, so roundish dough portions work better than lumpy ones.) Cool the cookies on sheets for 5 minutes, and transfer to wire racks to cool completely.
*vegetarian
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