We found a way to make our classic chocolate chunk and walnut studded cookie even better. It’s the same basic recipe except we’ve changed the flour to freshly milled regional whole grains. We now use a blend of organic soft white wheat berries and some organic hard red spring wheat berries, and mill them ourselves on one of our 2 in-house stone mills. You’ll notice in our cookie a greater depth of flavor – slightly nutty, earthy, a little caramelly, and an appealing chewiness. Our guess is that you’ll think it’s better than ever but not be certain why. And yes, this is a whole wheat cookie! And yes, it’s delicious, not heavy or bitter as many of us used to think whole grain baking has to be. It tastes better and it’s more nutritious.