Ingredients

The following ingredients have 12 Servings
  • 2 1/4 cups all-purpose einkorn flour (10.125 oz)
  • 1 tsp baking soda
  • 1 tsp salt
  • 11 Tbsp unsalted butter
  • 1/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 egg yolk
  • 1/4 cup semi-sweet chocolate chips
  • kosher salt (for garnish, optional)

Instruction

  • Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper. Spray the parchment with cooking spray and set aside.
  • In a large bowl whisk together the flour, baking soda and salt until thoroughly combined. Set aside. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
  • Melt the butter in a small sauté pan. Continue to cook until butter is brown and smells toasty. It will make bubbling noises until all the water has evaporated. Transfer to a heatproof bowl, scraping all the dark brown bits into the bowl (this contains the added flavor you just created). Refrigerate until butter is 80 degrees or less.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the browned butter, both sugars, vanilla, egg and egg yolk for 2 minutes. Add the flour mixture and mix on low until just combined. Add the semisweet chocolate chips, mix until combined and place in the refrigerator for 30 minutes.
  • Using a 2 oz ice cream scoop, scoop cookie dough onto prepared baking sheet. Be sure to only use cool baking sheets. Repeat until all dough is used.
  • Bake for 9–10 minutes or until bottoms begin to brown. Remove from oven and pull parchment paper onto a cooling rack. While still warm, sprinkle with kosher salt if desired.