Updated 2/27/15. Makes 6 dozen cookies.
3¼ c white wheat (makes 5 c flour)*
1¼ c butter
1 ½ c white sugar
1 ½ c brown sugar
4 tsp vanilla
5 1/2 c freshly ground white whole wheat flour*
2 tsp baking soda
2 tsp salt
1 Tbsp gluten flour or dough enhancer
2 c chocolate chips
Grind wheat. Cream butter and sugars. Add vanilla and eggs and mix well. Add flour, soda, salt and gluten. Then add chocolate chips. For best-tasting cookies refrigerate dough for 24-36 hours. Bake on ungreased cookie sheet at 350° for 10 min.
*If using hard red wheat, use only 3½ c and add 1c white flour.
Variation 1: use Andes Peppermint Crunch baking chips. Holy yumminess!
Variation 2: use green mint chips for St. Patrick's Day.