Khorasan Wheat vs. “Normal” Chocolate Chip Cookies

We’ve now been home for a week or so and have already settled in. The last few weeks in Boston were crazy, so I apologize for my lack of posts / answer in comments. Hopefully everything will go back to normal with the new year. Being back home means we got our kitchen back… finally! Although we had a great stay in Boston – we would’ve stayed for longer – we really missed having a real kitchen with more than one pan and one pot.

Before we came back, I was contacted by Rebecca from ADinfintum to see if I would be interested in trying out some samples of KAMUT® khorasan wheat flour. I researched said flour for a bit before answering a resounding YES! Luckily she was able to get the samples to me just a couple of days before we had to take our flight back home. Turns out, khorasan wheat flour has more protein than normal wheat flour, and is easier to digest. The information I read on the internet also mentioned that they could be more filling, and that people who were sensitive to “normal” wheat usually found that they could eat khorasan wheat. I thought that was very interesting and really wanted to give them a try as soon as possible with a classic recipe.

This last weekend we had some friends over for dinner, so of course I decided to use them as taste testers. I baked two batches of cookies, using the same recipe but with different flours: half of the batch was baked with normal wheat flour, while the other half was baked with KAMUT® khorasan wheat. I also decided to switch things up a bit and added caramel bits and chopped pecans to some of them to make a version of the kitchen sink cookies. I was very careful to use different utensils, etc. so there would be no cross-contamination and of course I took note of which bowl contained which batch.

Can you guess which one is which?

kamut-khorasan-wheat-cookies-6

Once they were baked, though, the two batches were unmistakably different: the KAMUT® khorasan flour cookies were puffier, taller, and had a more golden color than the normal counterparts, which fell flatter and looked duller/browner. All my cookies are initially the same size because I use a teaspoon sized scoop to make them, and everything else was also the same, so I knew it was the flour in the dough that made them flatter in the case of the normal ones. I brought out all the cookies and everyone agreed that, look wise, the KAMUT® khorasan cookies won. We all proceeded to taste them and almost everyone coincided that they preferred the softer bite of the KAMUT® cookies. And then they all proceeded to tell me if I could find this flour here and if so, could I please make them with this flour from now on. My understanding is that they sell it in specialty/health food stores, but it’s usually pricier than normal flour. Someone mentioned online that you could use half normal and half khorasan flour in your baked goods to cut down on some costs, so I think that, from now on, that’s probably what I’ll do. We really, really enjoyed them and I definitely like the benefits of using khorasan wheat. I also noticed that they were indeed more filling than the others – I can usually eat a lot of cookies (since I make them very small) and on Saturday I was only able to eat two or three.

On the left, the KAMUT khorasan wheat flour cookies; on the right, the normal ones:

kamut-khorasan-wheat-cookies-3

And now they’ve switched places! The khorasan wheat are on the right (you can tell that they have a more golden color):

kamut-khorasan-wheat-cookies-1

 

Have you guys ever heard of / baked with khorasan wheat flour? What did you think of it?

P.S.: For the recipe, check out this chocolate chip cookie recipe and add caramel bits / chopped pecans as desired for a version of the kitchen sink or compost cookies.

What do you think? Share your opinion in the comments.

10 thoughts on “Khorasan Wheat vs. “Normal” Chocolate Chip Cookies

  1. Katja @ Shift Ctrl Art

    That is so interesting. I think anything to get a better qualify flour than the usual kind is worth it and here the picture speaks volumes. Just look at that color. Looks delicious!!!

    And welcome back from Boston. You have been missed :)

  2. Amber @ Wills Casa

    Nick is the cook in the family, but I’m always so shocked with what he comes up with by just changing out an ingredient. Usually it’s a better chocolate but he’s been on a cornbread kick lately. He got some local base and it’s seriously the best cornbread I’ve ever had and I generally don’t like cornbread at all.

  3. donna

    thank you! i’m definitely gonna look for )or order) that flour. in a pinch, have you ever tried grinding oatmeal (not the 1 minute stuff) in a blender and used it in chocolate chip cookies (i’ve only been brave enough to try it 1/2 & 1/2 regular flour) ? it’s delish and i also use it in pancakes.

    1. Ainhoa Post author

      No I’ve never tried it! Sounds really interesting though, I’ll keep it in mind since they also gave me oatmeal.

  4. marilyn

    I would love to try this flour! baking is a physics class and if there is an ingredient that may improve a recipe that results in a superior I”m in. I will have to source the product here in Toronto, I will post my findings.

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