This recipe lets Sonrisa’s whole wheat flour shine in all of its delicate nuttiness. The recipe was developed after reading Michael Ruhlman’s Ratio for The Farmer’s Daughter. Understanding proportions of recipes creates versatility in the kitchen and boosts confidence. Here, the ratio is roughly 1-2-3 of butter-sugar-flour, with slightly less flour to accommodate the absorbing nature of whole wheat. There are equal amounts of flour and chocolate chips to satisfy the chocolate lovers. A pinch of cayenne and nutmeg brightens the cookie and adds a slight contrast to the caramel nature of sorghum and brown sugar.

8 oz brown butter
12 oz brown sugar
2 oz sorghum
2 oz honey
3 eggs
21 oz Sonrisa Whole Wheat flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
21 oz chocolate chips
Punch nutmeg and cayenne

Cream the butter and sugars until lightened and fluffy. Add the eggs one at a time. Add the vanilla extract. Whisk together the dry ingredients and add until incorporated. Add the chocolate chips. Scoop and chill or freeze. Bake at 300 for 10 minutes. Enjoy with cold, fresh milk!