I had a chance to attend a farm day celebration with our flour CSA share and shared this Organic Chiddam Chocolate Chip Cookie Recipe to highlight the chiddam flour we received. Made with wholesome ingredients, this has become our new go-to chocolate chip cookie recipe. I know there are a lot of cookie recipes out there but this one is special for a few reasons. The biggest one: knowing the single origin milled grain from a wonderful Northern California grain farm that is doing so much to impact milled grains for flour in everyday baking.
This recipe for the Organic Chiddam Chocolate Chip Cookie uses a blend of browned butter and unsalted butter for the right amount of nutty sweetness to compliment the flavor notes of Farmer Mai’s milled Chiddam. The result is a chewy with slightly crispy edges for the perfect chocolate chip cookie to make all season long. Scroll down to see how we make these delicious cookies with a few organic ingredients and save the recipe card to make a batch today.
What You’ll Love About This Organic Chocolate Chip Cookie Recipe
This is a delicious way to enjoy the Chiddam flour in our recent flour CSA share. I love the nutty texture of the Chiddam paired with the browned butter and vanilla paste. Finish with a little flaky sea salt, if desired for the perfect balance of salty sweet for this lovely cookie. What’s more, this cookie recipe makes 4 dozen so you can portion out cookie dough balls to freeze for when that sweet tooth hits.
Ingredients for the Chiddam Chocolate Chip Cookies
- 1 pound unsalted butter: Good quality butter from Clover Sonoma and their organic butter is a favorite in our house.
- 2 cups light brown sugar packed: I love the caramel notes that come through from the brown sugar and the browned butter.
- 1 cup granulated sugar: Organic cane sugar is a great option here but the white sugar works beautifully to add the right amount of sweetness to the best chocolate chip cookies.
- 1 tablespoon vanilla bean paste: You can opt for vanilla bean paste or organic vanilla extract to offer a depth of sweetness to these delicious cookies.
- 4 large eggs: Clover Sonoma does it again with their organic, cage free eggs.
- 4 cups Chiddam flour sifted: You can also opt for your favorite organic wheat flour. This recipe celebrates the flour from our flour CSA share with Farmer Mai. If you’re in an area that is within any of the drop off or pick up locations on Farmer Mai’s website, this is a CSA share worth looking into.
- 2 teaspoons baking soda
- 2 teaspoons kosher salt
- 24 ounces chopped chocolate chips: Opt for your favorite organic chocolate chips though I am a big fan of Ghiradelli and Guittard. They make the best chocolate chip cookie dough filled with that rich chocolate flavor.
How to Make and Bake these Delicious Chocolate Chip Cookies
- In a medium mixing bowl, use a one cup measuring cup to measure flour and sift into the mixing bowl.
- Combine flour, baking soda, and kosher salt. Whisk whole wheat flour mixture to mix together. Set aside.
Prepping the Brown Butter for the Organic Chocolate Chip Cookies
- In a large saucepan, melt a 1/2 pound of the unsalted butter (2 sticks), over medium heat. Lower heat and, stirring occasionally, allow butter to foam a little before it subsides creating lightly browned flecks that form at the bottom of skillet; the butter should have a nutty aroma. Set aside to cool slightly.
- In the bowl of a stand mixer, add the remaining 1/2 pound of cold butter along with the 2 cups of brown sugar and 1 cup of granulated sugar to the large mixing bowl. Starting the mixer on the lowest setting, begin to cream the butter and sugar together until combined. Very slowly, add in the browned butter. You’ll want to avoid melting the butter mixture too quickly so drizzle the browned butter in slowly. Mix until the butter and sugar mixture is fluffy and light.
- Add in the vanilla paste and eggs. Continue to mix on medium speed until combined. Turn down mixer to the lowest setting and add in the flour mixture in thirds. During each addition, allow mixer to mix in the flour until combined.
- Remove mixer from stand and fold in the chopped chocolate chips. Place cookie dough straight into the fridge to chill for about 10-12 minutes.
Baking the Chocolate Chip Cookies
- Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or silicone mat.
- Using an ice cream scoop or tablespoon, measure out about 2 tablespoons of slightly chilled cookie dough onto a parchment line or silicone lined cookie sheet. Baking about a dozen at a time, bake the cookies for 15 to 17 minutes until edges are just golden brown.
- Remove from oven to cool for about 3 minutes to set before placing cookies on cooling racks for the final cooling.
- These chewy cookies definitely are a part of the classic chocolate chip cookies I remember growing up. I’m making a double batch to include as part of our annual cookie exchange. I hope you enjoy these sweet treats!
Organic Chiddam Chocolate Chip Cookie Recipe
Ingredients
- 1 pound unsalted butter
- 2 cups light brown sugar packed
- 1 cup granulated sugar
- 1 tablespoon vanilla bean paste
- 4 large eggs
- 4 cups Chiddam flour sifted
- 2 teaspoons baking soda
- 2 teaspoons kosher salt
- 24 ounces chopped chocolate chips
Instructions
- In a medium mixing bowl, whisk together the sifted flour, baking soda, and kosher salt. Set aside.
- In a large sauce pan, melt a 1/2 pound of the unsalted butter (2 sticks), over medium heat. Lower heat and, stirring occasionally, allow butter to foam a little before it subsides creating lightly browned flecks that form at the bottom of skillet; the butter should have a nutty aroma. Set aside to cool slightly.
- In the bowl of a stand mixer, add the remaining 1/2 pound of unsalted butter along with the 2 cups of brown sugar and 1 cup of granulated sugar. Starting the mixer on the lowest setting, begin to cream the butter and sugar together until combined. Very slowly, add in the browned butter. You’ll want to avoid melting the butter mixture too quickly so drizzle the browned butter in slowly. Mix until the butter and sugar mixture is fluffy and light.
- Add in the vanilla paste and eggs. Continue to mix on medium speed until combined. Turn down mixer to the lowest setting and add in the flour mixture in thirds. During each addition, allow mixer to mix in the flour until combined.
- Remove mixer from stand and fold in the chopped chocolate chips. Place cookie dough straight into the fridge to chill for about 10 minutes. Preheat oven to 350 degrees Fahrenheit.
- Using an ice cream scoop or tablespoon, measure out about 2 tablespoons of slightly chilled cookie dough onto a parchment line or silicone lined cookie sheet. Baking about a dozen at a time, bake the cookies for 15 to 17 minutes until edges are just golden brown.
- Remove from oven to cool for about 3 minutes to set before placing cookies on cooling racks for the final cooling.
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