The BEST Soft Whole Grain Chocolate Chip Cookies

YIELD: 12 Cookies      PREP-TIME: 15 minutes      TOTAL TIME: 25 minutes


  • 1/2 CUP  salted butter
  • 1/2 CUP white sugar
  • 1/4 CUP packed brown sugar*
  • 1 TSPN vanilla
  • 1 egg
  • 1 1/2 CUPS Bordertown Milling's Organic Whole Grain Wheat Flour
  • 1/2 TSPN baking soda
  • 1/4 TSPN salt
  • 1/2 CUP chocolate chips (more or less depending on your love of chocolate!)

* I got better results using the natural coarser brown sugar compared to the yellow/light brown sugar.


  1. Preheat the oven to 180C degrees (350F).
  2. Microwave the butter until it's barely melted (about 30 seconds). IT SHOULD NOT BE HOT. Beat the butter with the sugars until well combined. 
  3. Add the vanilla and the egg and beat on low until just incorporated (about 10 seconds) - if you beat the egg for too long the cookies become stiff. 
  4. Add the flour, baking soda and salt. Mix until the dough becomes sticky (for whole grain recipes you want the dough to be a little sticky otherwise they become dry). Add the chocolate chips with a mixing spoon. 
  5. Flour your hands and roll the dough into roughly 12 balls and place them on a cookie sheet. 
  6. Bake for 9-11 minutes until they look puffy and slightly pale. (WARNING: DO NOT OVERBAKE. Take them out even if they don't look like they are done yet.)
  7. Let them cool on the sheet for about 10-20 minutes. Store in an air-tight container - or freeze them - for deliciously soft cookies!
You can either do 12 regular sized cookies, 9 mega cookies, or a bunch of mini cookies! 

You can either do 12 regular sized cookies, 9 mega cookies, or a bunch of mini cookies! 



YIELD: 2 12" PIZZAS          PREP TIME: 2 HOURS       TOTAL TIME: 2 1/2 HOURS


  • 1 tspn granulated sugar
  • 1 Tbsp Active Dry Yeast
  • 1 1/2 cups warm water
  • 1 Tbsp olive oil
  • 1 Tbsp honey
  • 1 tspn salt
  • 3 1/4 cups Organic Bordertown Milling Whole Grain Flour


1. In a small bowl (I like to use a glass measuring bowl) combine sugar, yeast and warm water and let it sit for about 5 minutes. If the yeast doesn't proof (doesn't get foamy) then your yeast is dead and you need to start again.

2. In a large mixing bowl - or in a mixer with a dough hook - combine the oil, honey and salt. (Tip: Put the oil in first and then use the same measuring spoon for the honey and it won't be a sticky mess).  Add the yeast mixture and whisk together by hand - or on low for 30 seconds.

3. Add 3 cups of our organic whole grain wheat flour and mix together with a large spatula - or with a dough hook on low - until the dough starts to take shape. 

4. Once the dough starts to come together, knead for about 5 minutes on a lightly floured surface - or with the dough hook on medium speed - until the dough is smooth and elastic (when you poke it with your finger it should bounce back). Add up to 1/4 more flour is dough is too wet. 

5. Shape the dough into a ball and put it in the large mixing bowl that has been lightly coated with oil. Make sure all sides of the dough are coated, cover the bowl with a plastic wrap, and let it rise in a warm environment for 1-2 hours until it has doubled in size. 
        WARNING: If you place it in the oven to rise make sure it's not too hot as you could kill the yeast causing your dough not to rise.

6. Punch the dough down to deflate it and cut it in two. Shape them into a ball and place them in two separate bowls, cover with plastic and let them sit for at least 20 minutes. (If you wanted to freeze one now would be the time).

7. Preheat the oven to 250C degrees (475F degrees). Grease and dust two baking sheets or pizza pans with oil and flour. 

8. After 20 minutes, flatten each ball of dough - one at a time - on a lightly floured surface or directly on the baking sheet or pan until you've reached your desired shape (roughly 12" circle). Lift and slightly pinch the edges for slight crust. Gently transfer the dough onto your sheet or pan if you haven't already done so. 

9. To avoid a soggy crust, lightly brush the dough with oil. Then take a fork and stab the dough in a couple places to prevent bubbling. 

10. Add some pizza sauce and top with your favourite toppings! (Careful not to overload it!)

11. Bake for 15 minutes or until the crust in lightly browned. 

12. Slice and serve immediately! Store leftover pizza tightly covered in the refrigerator.