Einkorn Chocolate Chip Cookies
2 cups (240 g) fresh ground Einkorn flour
½ teaspoon baking soda
1 teaspoon salt
10 Tablespoons (138 g) butter
¾ cup (115 g) organic coconut sugar
2 large eggs, one separated
¼ teaspoon pure vanilla extract
1 cup chocolate chips
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
2. In a medium bowl, sift together the flour, baking soda, and salt.
3. In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and sugar for approximately 2 minutes. Add 1 egg, the separated egg yolk, (the total weight of your egg and yolk to weigh at least 90 grams, if it is less than this, the cookies could be slightly dry) and vanilla and mix on medium-low speed until thoroughly combined. Add the flour mixture and beat on medium-low speed until the flour is incorporated. Add the chocolate chips and continue beating until the dough is evenly mixed. Do not overmix or the dough will get too warm and melt the chocolate chips. Refrigerate for 15 minutes.
4. Using a cookie scoop, scoop the dough onto the parchment paper, approximately 2 inches apart. Bake the cookies on a middle rack for 12-13 minutes. Let the cookies cool on the sheet for 5 minutes then transfer to a cooling rack. The cookies can be stored in an airtight container for up to 3 days.
MAKES ABOUT 24 COOKIES.
*Make sure that you are using large eggs. If your cookies are a little on the dry side, it is most likely because the eggs were not large enough.