These cookies come to us by way of our multi-talented and beloved Production Manager Christian, who in addition to milling flour and packing each and every flour order we ship here at GRAIN, happens to be a kick-ass pastry chef.
Our freshly milled GRAIN Organic Sifted Spelt Flour and GRAIN Organic Whole Grain Rye Flour is available online.
Toasted Almond Dark Chocolate Orange Cookies
1 cup white sugar
1 cup packed brown sugar
2 teaspoon salt
1 cup butter, melted
2 tablespoons molasses
1 tablespoon vanilla
1 1/2 cups sifted GRAIN Organic Sifted Spelt Flour
1 cup GRAIN Organic Whole Grain Rye Flour
1 teaspoon baking soda
2 cups dark chocolate chunks
1 cup chopped and toasted whole almonds (chop first and then dry toast them)
half a peel of a medium size mandarin orange or whole peel of a small mandarin orange, chopped finely
Preheat the oven to 375 degrees. Toast the almonds for 5-10 minutes while the oven is heating up. Cool the toasted nuts down quickly by placing in the fridge or freezer. In a big mixing bowl whisk the sugars, salt, melted butter, eggs, vanilla, and molasses until there are no lumps. Whisk together until the mixture is smooth. Add the flours and baking soda and fold together with a wooden spoon (you still want visible unmixed flour at this point).
Add the chocolate chunks, mandarin peel, and cooled almonds. Fold into the mixture just until the flour is fully incorporated. Do not overmix.
It is best to let the cookies dough sit in the fridge for 30 minutes or in the freezer for 5-10 minutes (the dough should be a little bit stiff and not too sticky when dropping onto the sheets). Drop cookies onto a baking sheet with a spoon. Bake for 10-12 minutes. This recipe makes 24 cookies.