KCC (Kinako Chocolate Chip) Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 cup flour1/3 cup spelt flour½ cup kinako1 tbsp ground flaxseed½ tsp baking soda¼ tsp nutmeg½ tsp salt½ cup shortening½ cup sugar¼ cup brown sugar1 tbsp vanilla4 ½ oz chopped dark chocolate
In a medium bowl, whisk together the flours, kinako, flaxseed, baking soda, nutmeg and salt. Set aside.
Cream together the shortening and sugars until fluffy.
Add the vanilla extract, mixing well.
Add the dry ingredients, mixing just until incorporated.
Fold the chocolate chunks.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes and up to 2 days.
Heat the oven to 350° F and line baking sheets with parchment.
Drop by rounded tablespoons onto baking sheets and bake for 12 to 15 minutes, or until golden-brown.
Cream together the shortening and sugars until fluffy.
Add the vanilla extract, mixing well.
Add the dry ingredients, mixing just until incorporated.
Fold the chocolate chunks.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes and up to 2 days.
Heat the oven to 350° F and line baking sheets with parchment.
Drop by rounded tablespoons onto baking sheets and bake for 12 to 15 minutes, or until golden-brown.
Nutritional Info Amount Per Serving
- Calories: 127.0
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 1.1 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 1.2 g
- Protein: 2.1 g
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