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Learn how to make bakery-style cookies in your own kitchen using better-for-you, delicious ingredients. Next on Martha Bakes, four fantastic cookies each featuring a wholesome update: indulgent farro chocolate-chunk cookies, spelt-nut crescents loaded with toasted nuts, irresistible whole-wheat almond-butter sandwich cookies, and wholesome but fabulous granola cookies. Bakery-worthy homemade healthful treats your family will adore!
This Week’s Recipe
Farro Chocolate-Chunk Cookies
Make Martha Stewart's Farro Chocolate-Chunk Cookies recipe from the Bakery-Style Cookies episode of Martha Bakes.
- 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)
- 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/TechniquesReprinted 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.
Yield: Makes about 40
Additional recipes and video clips from the episode are available on MarthaStewart.com