Yields~ 1 dozen 2” diameter cookies

Ingredients

¾ cup butter

1 cup brown sugar

¼ cup white sugar

1 egg + 1 egg yolk 

1 tablespoon vanilla extract

2 cups Bluebird Grain Farms whole grain Organic Einkorn Flour OR Einkorn Baking Mix

¾ teaspoon baking soda (omit if using Einkorn Baking Mix)

1 teaspoon salt (if using unsalted butter, adjust to ¼ teaspoon if using salted butter (omit if using our Einkorn Baking Mix).

2 cups chocolate chips (milk, dark, semisweet, pick your favorite).

Method

1. Preheat oven to 350 degrees
2. 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.
3. In a large mixing bowl, add 1 cup brown sugar and ¼ cup white sugar and butter. Mix until just combined.
4. Add egg, egg yolk, and vanilla to the sugar-butter mixture until just combined.
5. 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).
6. Mix in 2 cups chocolate chips
7. 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.
8. 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.