Nutella Pistachio Cookies with Fresh Milled Flour
Servings 30 cookies
Ingredients
- 190 grams soft white wheat berries
- 40 grams einkorn wheat berries or use soft white again
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter 1 stick, room temperature
- 1/2 cup granulated sugar 100 grams
- 1/4 cup brown sugar 55 grams
- 1 large egg room temperature
- 1/2 cup Nutella
- 1 1/2 teaspoons vanilla extract
- 3/4 cup semi sweet chocolate chips
- 1/2 cup chopped pistachios unsalted, roasted
Instructions
- Preheat oven to 375 degrees. Line two light colored baking sheets with parchment paper.
- Mill the wheat berries into a medium bowl, add baking powder, baking soda and salt. Whisk to combine, set aside.
- To the bowl of a stand mixer fitted with a paddle attachment, add butter and both sugars, beat until light and fluffy, 2-3 minutes. Then add in the nutella, mixing 30 seconds. Next, add the egg and vanilla extract and mix on medium until well combined, 30-60 seconds.
- Add the flour mixture and mix on the lowest setting until there is only a little dry flour remaining. Then add the chocolate chips and pistachios and mix just until combined.
- Using a cookie scoop, scoop onto baking sheets, 12 per tray and bake for 10-12 minutes until edges are getting crispy. Cool for 10 minutes on baking sheet, then transfer to wire rack to cool completely. Enjoy!