2 sticks (1 cup) unsalted butter, room temperature
¾ cup packed brown sugar
¾ cup sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups organic all-purpose flour
1 cup organic whole-wheat flour
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon ground cinnamon
2 cups lightly packed, sweetened coconut
½ cup organic millet (uncooked)
½ pound bittersweet (70 percent) chocolate, chopped
Preparation Instructions
1. Preheat the oven to 350 degrees. Line two heavy baking sheets with parchment paper, and set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld electric mixer), cream the butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time on low speed, beating well after each addition. Beat in the vanilla extract, and mix again.
3. Meanwhile, whisk together both flours, baking soda, salt, cinnamon, coconut and millet in a medium bowl. Add the dry ingredients to the wet mixture about a third at a time, mixing on low speed until just combined between additions, and scraping the bottom of the bowl clean when necessary. Fold in the chocolate chunks.
4. Drop the dough by heaping spoonfuls (a 1½-inch ice cream scoop works perfectly) about 2 inches apart on the baking sheets. Bake 12 to 15 minutes for cookies the size of a walnut, 14 to 17 minutes for cookies the size of a golf ball, or until the edges are lightly browned and just beginning to crack. (The cookies will not spread much, so roundish dough portions work better than lumpy ones.) Cool the cookies on sheets for 5 minutes, and transfer to wire racks to cool completely.
Please email your favorite millet recipe to jean@goldenprairie.com (pictures are welcomed)
