I like baking cookies with Einkorn flour. Einkorn is an ancient variety of wheat that has never been hybridized. It is naturally lower in gluten and higher in protein than modern wheat. Combined with butter, sucanat, sugar, and chocolate, this is an stupendous cookie.
I make these cookies using a combination of sucanat and sugar for the sweetener, for classic chocolate chip cookie flavor. However, sucanat can be used exclusively if you prefer to stick with only unrefined sweeteners.
Einkorn Chocolate Chip Cookies
Makes about 32 cookies
- 2 cups Einkorn all-purpose flour
- 1 tsp baking soda
- 3/4 tsp celtic sea salt
- 1 cup (2 sticks) butter, at room temperature (preferably nutrient-dense butter)
- 1/2 to 1 cup sucanat (use 1/2 cup if you want the cookies to be less sweet, or 1 cup if you like your cookies sweet)
- 1/2 cup organic sugar
- 1 egg, preferably from pastured hens
- 1 tsp vanilla extract
- 10 ounces of mini chocolate chips (I use Enjoy Life soy-free mini chocolate chips)
- Preheat the oven to 350 F.
- In a medium bowl, combine the salt, baking soda, and Einkorn flour. Whisk it all together to break up any lumps.
- In another bowl (or stand-mixer), beat the softened butter, sucanat, and sugar together for a couple minutes, until well mixed and slightly lighter in color.
- In the meantime, combine the egg and vanilla extract in a small bowl. (I find that a Pyrex glass measuring cup works great for this because the pour spout makes it easy to add these ingredients to the mixer while it is running.) Do NOT mix up the egg at this point.
- Once the butter, sucanat, and sugar have become lighter in color, mix in the egg. With my stand-mixer, I can just pour in the egg while the mixer is still running. Make sure to scrape down the sides of the bowl once or twice to get everything incorporated well.
- Add the dry ingredients and mix just until everything is combined. Do not overmix this recipe, since there is gluten in the Einkorn flour and overmixing gluten results in tough baked goods.
- Mix in the chocolate chips.
- Scoop the cookies onto greased cookie sheets (or line the cookie sheets with exopats, which are wonderful since the cookies never stick and are less likely to burn). I like to use a 1-Tb scoop for consistently pretty cookies, but you could just use a spoon. Flatten the cookies slightly with the back of a spoon (or your fingers).
- Bake the cookies at 350 F for about 10-12 minutes. They are done when the edges are golden brown. Watch these closely, as extra time in the oven will make these cookies crunchy instead of chewy. If you have to cook subsequent batches on an already-warmed cookie sheet, start checking them for done-ness a couple minutes earlier.
- Remove from oven and allow to cool for about 5-10 minutes. Then use a spatula to move them to a cooling rack.
- Once cool, store these cookies in an airtight container. They can be stored at room temperature or in the freezer if you won't be eating them all in the next few days. When eating these cookies from the freezer, I like to re-warm these cookies briefly in a toaster oven, for ooey gooey chocolate yumminess. Storing them in the freezer will also remove the pressure of having to eat them all in a week or so, as they will last for months in the freezer.