Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Farro Chocolate-Chunk Cookies Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 9, 2019 Rate PRINT Share Prep Time: 25 mins Total Time: 1 hr 30 mins Yield: 40 There's whole-grain goodness, not to mention fruit and nuts, in every bite of these delightful treats. They also tout an added dimension of nutty flavor, thanks to the farro flour. Martha made this recipe on "Martha Bakes" episode 809. Cook Mode (Keep screen awake) Ingredients 3 cups farro flour, such as Hayden Flour Mills 1 ¼ teaspoons baking powder ¼ teaspoon baking soda 1 teaspoon coarse salt 2 sticks (1 cup) unsalted butter, room temperature 2 cups packed dark-brown sugar 2 teaspoons pure vanilla extract 2 large eggs 1 ½ cups coarsely chopped semisweet chocolate 1 cup coarsely chopped walnuts 1 cup coarsely chopped dried fruit, such as dates or raisins Directions Preheat oven to 325 degrees. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, with an electric mixer, beat butter with brown sugar on medium-high until fluffy, about 2 minutes. Add vanilla, then eggs, one at a time, beating to combine after each. With a mixer on low, gradually beat in flour mixture until just combined. Add chocolate, walnuts, and fruit; beat to combine. Scoop 2-tablespoon mounds of dough onto parchment-lined baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until cookies are just set on top, about 15 minutes. Let cool completely on sheets on wire racks. Cookies can be stored, covered, up to 3 days. Originally appeared: Martha Stewart Living, November 2015 Rate It PRINT