Your classic chocolate chip cookie, but made with whole grain Einkorn flour for a more nutritious, easier-to-digest twist.
Prep time: PT15M
Cook time: PT30M
Rating
5 stars (1 reviews)
Keywords
baking, cookie, einkorn, from scratch, healthy twist
Ingredients
250 g Einkorn berries, milled to fine flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp vanilla
2 large eggs
226 g unsalted butter (1 cup)
60 g granulated sugar (⅓ cup)
60 g light or dark brown sugar (⅓ cup loose)
75 g chocolate chips (semi sweet or dark)
75 g butterscotch chips (or sub with more chocolate chips)
Categories
Dessert
Cuisine
American
Steps
Preheat oven to 375°F.
Mill the Einkorn berries to a fine flour, or measure out an equal amount by weight of whole wheat Einkorn flour.
Add the rest of the dry ingredents to the flour, and whisk to combine.
Combine the butter and sugar in the bowl of the mixer.
Mix with the paddle attachment until well blended, scraping down the sides as needed.
Add the eggs, one at a time, and mix til blended.
Add the vanilla and mix til blended.
Add the dry ingredients to the wet ingredients in 3 stages, mixing on low between each addition until nearly incorporated. Scrape down the sides of the bowl as needed.
Remove the bowl from the mixer stand.
Add in the chocolate and butterscotch chips to the dough, and mix in by hand until evenly distributed.
If desired, chill the dough for at least 1 hour, but up to 3 days.
Use a 1.5 tbsp scoop to portion the cookie dough onto a half sheet pan or cookie sheet. Do not cover the pan with a silpat or parchment - the cookie dough must go directly onto the pan or it will spread quite a lot while baking.
Bake at 375°F for about 9 minutes, until the cookies are just done in the center - watch closely after 7 minutes to ensure you do not over bake.
