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 added freshly milled regional whole grains. We now use a blend of Michigan, organic soft white wheat berries grown by Kischnick Farms near Frankenmuth, Michigan, and some regional organic hard red spring wheat berries that we freshly mill right here at the Bakehouse on one of our two 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 100% 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.