Perfect Einkorn Chocolate Chip Cookies
Let me let you in on a little secret. The trick with these cookies is the time in the fridge. Which is why I’ll often make them the night before I need them, or first thing in the morning. Chilling in the fridge is also what creates that crispy on the outside, chewy on the inside texture. It’s a step you don’t want to miss!
Equipment
- 1 Stand Mixer
- 2 sheets Parchment Paper
- 2 Stainless Steel Baking Sheets
- Maple Sugar
- Einkorn Flour
Ingredients
- 138 grams butter softened
- 150 grams maple sugar
- 110 grams coconut sugar
- 2 eggs one separated
- 1 tsp vanilla
- 240 grams All-Purpose Einkorn Flour
- 1 tsp baking soda
- 1/2 tsp Redmond sea salt
- 210 grams chocolate chips
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, add the butter and both sugars. Cream together for about 2 minutes, until well incorporated. Scrape down the sides, if needed.
- Add one whole egg to the mixer bowl, and one egg yolk. Add vanilla. Beat for 2 minutes until well mixed.
- Add the flour, baking soda and salt, and mix on low until just combined.
- Add the chocolate chips and pulse your mixer a few times so the chips are evenly distributed.
- Cover your mixer bowl and pop it in the fridge, for at least 30 minutes, preferably a few hours or overnight. This is IMPORTANT!
- When you are ready to bake, preheat your oven to 375 degrees F. Prepare a baking sheet with a layer of parchment paper. Scoop your dough into balls, roughly 35 grams (or 2 Tbsp) and place them 2 inches apart. I usually make mine a bit bigger.
- Bake for 12-14 minutes, rotating halfway through for even color. When they are just golden brown on the edges, remove them from the oven and let them cool on the tray for 5 minutes. Then transfer the cookies to a cooling rack. Enjoy!