Just for my husband and me
Brown Butter Einkorn Cookie Recipe 🍪
Ingredients:
1 stick (1/2 cup) of butter, browned, and cooled slightly (see browning instructions below)
1 egg
1 tsp vanilla extract
1/2 cup brown sugar
1/3 cup white sugar
1 2/3 cup einkorn flour
1/2 tsp salt
1/2 tsp baking soda
1 large cup chocolate chips
Instructions:
1. Place the butter in the small stovetop pot on medium high. Let it melt, and then whisk with a fork for 5-10 minutes until butter becomes brown and has a toasty smell to it. Pour into a small bowl and let cool.
2. Meanwhile, add the egg, vanilla, and sugars into a large mixing bowl.
3. Once butter has mostly cooled, add it to the egg and sugar bowl. Combine with a large wooden spoon, or you can use a stand up mixer.
4. Next add the einkorn flour, salt, and baking soda, and stir to combine. Batter should be thick and moist.
5. Lastly add the chocolate chips and stir to combine. Feel free to do a big heaping cup here
6. Cover the bowl with plastic wrap and let the dough sit in the fridge for about 1 hour, or overnight.
7. Before baking, use an ice cream scooper to scoop the dough balls up and roll them into balls. Place the balls in a freezer safe bag to store in the freezer.
8. When ready to bake, preheat the oven to 350 degrees F and line two baking trays with parchment paper.
9. Place the dough balls on the cookie sheet about 2 inches apart (give them room to grow!).
10. Bake at 350 for 14 minutes. Leave on the tray after they come out of the oven for an additional 2-3 minutes, and then remove them and place them on a cooling rack. Serve with milk and enjoy!
CAN I SUBSTITUTE REGULAR FLOUR FOR EINKORN FLOUR?
Yes, you can use regular all purpose flour in this brown butter chocolate chip cookie recipe. However, it is not a 1:1 ratio. I like to use about 25% more einkorn flour than regular flour, because einkorn flour absorbs liquid differently than regular flour.
The conversion for this recipe would be 1 1/4 cup regular flour.
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