Einkorn Chocolate Chip Cookies
The perfect chocolate chip cookie made with dark chocolate and Einkorn flour
Ingredients
- 1½ Cups All Purpose Einkorn Flour Weighing the flour is the best option for consistency. 190grams/6.75oz is the weight of Einkorn Flour to add
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 Cup Butter 2 ounces
- 1/4 Cup Organic Shortening 2 ounces
- 1/2 Cup Brown Sugar
- 1/4+1/8 Cup Granulated Sugar
- 1 Large Egg, Room Temperature
- 1 tsp Vanilla
- 1 Cup Dark Chocolate Chips (Ghirardelli 60% works great)
Instructions
Mix Dry Ingredients
- Add Einkorn Flour, Soda, and Salt to a small bowl. Whisk to combine. Set Aside.
Mix "Wet" Ingredients
- In bowl of stand mixer, or with a hand mixer in a medium bowl, combine the Butter, Shortening, and Sugars. Beat with whisk attachment on high until light and fluffy - about 2-3 minutes.
- Add Egg and Vanilla. Beat until fully combined and fluffy.
Finishing the Dough
- Add the Flour mixture. Mix to combine.
- Add the Chocolate Chips. Stir to combine.
Refrigerate and Bake
- Cover dough and refrigerate for 45 minutes- 1 hour (up to 3 days).
- Preheat oven to 375℉.
- After dough has firmed up, use a 1" scoop to scoop out cookies onto a baking sheet, leaving 3 inches in between each cookie to account for spreading.
- Bake for 9-11 minutes. See notes for doneness.
- Leave on baking sheet for 2-3 minutes before transferring to cooling rack.
- Remove to cooling rack. Enjoy!
Notes
Determining Cookie Doneness:
Underdone: the cookies are tall and shiny in the middle, pale in color, and fall apart when transferring to a cooling rack. They will "ooze" through your cooling rack.
Overdone: the cookies are flat with many brown areas. They are had and crispy when cooled. If they cook faster tan 8 minutes, the oven is too hot, or the cookies are too small. If they take longer than 11 minutes, the oven is too cool, or the cookies are too big.
Perfect: the cookies are nicely domed and puffy. They show a few signs of browning and look a bit underdone, but are not shiny on top.