Ingredients
- 3/4 cup butter
- 1 cup brown sugar
- 1/4 cup white sugar
- 1 egg plus one egg yolk
- 1 tablespoon vanilla extract yes, a tablespoon not a teaspoon!
- 2 cups Bluebird Einkorn Flour or substitute Bluebird Einkorn Baking Mix
- 3/4 teaspoon baking soda omit if using Einkorn Baking Mix
- 1 teaspoon salt omit if using Einkorn Baking Mix
- 2 cups chocolate chips
Methods
- Preheat oven to 350F
- Brown your butter. Start by melting ¾ cup butter over medium heat in a saucepan. First, your butter will begin to boil. Let it cook a little longer until it foams. Once butter is foaming, remove from heat and continue to stir until foam has disappeared. Butter should be a light brown color. Let butter cool for 2-3min.
- In a large mixing bowl, add 1 cup brown sugar and ¼ cup white sugar and butter. Mix until just combined.
- Add egg, egg yolk, and vanilla to the sugar-butter mixture until just combined.
- To the same bowl, add 2 cups Bluebird Grain Farms Organic Einkorn Flour, ¾ teaspoon baking soda, and salt. Mix until just combined (do not over mix).
- Mix in 2 cups chocolate chips
- Using an ice cream scoop, scoop and roll dough into two inch balls. Place balls on a baking sheet and refrigerate for 30min (DO NOT SKIP) This allows the whole grain flour to soak up all the good flavors. It is worth the wait.
- Bake at 350 for 10-11min
- When cookies are done baking, take them out of the oven and let them cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
