Ingredients
- 3 cups farro flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon coarse salt
- 2 sticks (1 cup) unsalted butter, room temperature
- 2 cups packed dark brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 ½ cups coarsely chopped semisweet chocolate
- 1 cup coarsely chopped walnuts
- 1 cup coarsely chopped dried fruit, such as dates or raisins (optional)
Directions
- Preheat oven to 325 degrees. In a bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, with an electric mixer, beat butter with brown sugar on medium-high until fluffy, about 2 minutes. Add vanilla, the eggs, one at a time, beating to combine after each. With a mixer on low, gradually beat in flour mixture until just combined. Add chocolate, walnuts, and fruit, if desired, and beat to combine.
- Scoop 2-tablespoon mounds of dough about 2 inches apart on parchment-lined baking sheets. Bake rotating sheets halfway through, until cookies are just set on top, about 15 minutes. Transfer sheets to wire racks and let cookies cool completely. (Cookies can be kept in airtight containers at room temperature up to 3 days.)
Tips/Techniques
Reprinted from A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry by the Editors of Martha Stewart Living. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
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