Sourdough Pumpkin Chocolate Chip Cookies with Fresh Milled Flour
Servings: 3 Dozen
Ingredients
- 1 cup butter melted and cooled
- 1 cup brown sugar panela
- 1/2 cup raw white sugar or alternatively use all raw white sugar and add 1tbsp molasses
- 2 eggs
- 1/4 cup sourdough discard or fresh, both work!
- 1/4 cups pumpkin purée
- 2 tsp vanilla extract
- 1 tbsp pumpkin pie spice
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 4 cups or 512 grams kamut flour (berries milled) (feel free to use a variety here, but we love the crunch of the kamut!)
- 1 cup chocolate chips
Instructions
- Melt butter and set aside to cool
- Add cooled butter, sugar and molasses and mix well in a mixer.
- Add eggs, discard, pumpkin purée, and vanilla.
- Mill the berries, and add salt, and baking soda and powder and mix.
- Add powdered mix to the wet mixture and mix until just combined.
- Add chocolate chips.
- Cover the bowl and put it into the fridge to ferment for 2-4 days. You can definitely bake after 30 mins chilling time but they get so much better with time.
- When ready to bake, preheat the oven to 350*F
- Scoop onto parchment paper lined cookie sheet and bake for 8-10 mins.
- Let cool on the cookie sheet.
- Enjoy!