Sweet Rabbit Bakery's Turkey Red & Whole Kernel Chocolate Chip Cookie

Baker Andrew Cheng of Sweet Rabbit Bakery in Chicago, IL, serves these classic chocolate chip cookies in his bakery.  He adapted the recipe for you to try at home using our heirloom Turkey Red and Whole Kernel flours.  He perfected the proportions to preserve the flavor of the flours while creating a sweet and chocolatey taste.  We bet this will be your new 'go to' chocolate chip cookie recipe!

Sweet Rabbit Bakery is a small neighborhood bakery located in the outskirts of Roscoe Village. French in craft, American in style, eclectic in inspiration, everything is made fresh and in house, featuring locally grown, stone-milled grains.

The name comes from their focus on pastries (sweet!) and the fast casual vibe (rabbit!). Also, a slice of a well-eared sourdough loaf looks like a rabbit. 

Ingredients

• 3⁄4 cup (140g) Janie’s Mill Turkey Red Wheat berries
  -or-
  1 1⁄4 cup (140g) Janie’s Mill Turkey Red Wheat flour
• 3 cups (384g) Janie’s Mill Whole Kernel Bread flour
• 1 1⁄2 tsp baking powder
• 1 tsp baking soda
• 2 1⁄4 sticks (312g or 9 ounces) butter, melted, cooled
• 2 cups (400g) sugar
• 1⁄4 cup (70g) molasses
• 1 3⁄4 tsp kosher salt
• 2 eggs
• 2 1⁄2 tsp vanilla extract
• 312g (11 oz) chocolate chips

Instructions

• If using the wheat berries, grind the berries in a grain mill on
  the finest setting.
• Combine the flours, baking powder, and baking soda.
• Whisk the melted butter with the sugar, molasses, and salt.
• Add the eggs and vanilla, and whisk to combine.
• Switch to a spatula, and mix in the flour mixture. Add the
  chocolate chips at the end.
• Scoop out the cookie dough into 20-24 rounds, wrap in
  plastic wrap, and chill in the fridge for 24-48 hours.
• When ready to bake, preheat the oven to 375°F
• Place the balls onto several parchment lined sheet pans,
  and bake for 9 minutes. Turn the sheet pans around and
  bake for another 7-9 minutes.