Peter's Einkorn Chocolate Chip Cookies

Yield: 40 large cookies

Time: Active time, 25 minutes. Minimum 4 hours total, including chilling.

INGREDIENTS

  • 690g einkorn flour
  • 11g salt
  • 11g baking soda
  • 450g butter, soft
  • 450g dark brown sugar
  • 340g sugar
  • 4 eggs
  • 1T vanilla extract
  • 325g milk chocolate chunks
  • 325g dark chocolate chunks

DIRECTIONS

Note : If using an electric mixer, only use on speed 1 throughout recipe.

  • Mix flour, salt and baking soda and set aside.
  • Lightly mix in butter and sugars.
  • Add eggs and vanilla extract, lightly mix.
  • Slowly add the dry ingredients.
  • When combined, mix in the chocolate chunks.
  • Divide into two or more, put each portion on parchment width-wise, and shape into a log. Pro-tip: Dough will be wet and sticky. You can touch only the parchment paper while shaping. If handling dough directly, wet fingers slightly first and voila! No stickiness. The logs will be easier to shape once they are chilled.
  • Wrap each log into the parchment paper and put in the refrigerator for at least 3 hours, or up to 3 days. (Freeze whatever you don’t use!)
  • Pre-heat oven to 325°F. Place chilled log(s) on cutting board and cut into discs with a very sharp knife. Place discs on cookie sheet with ample space between cookies -- 1 to 2 inches.
  • Bake for 9-11 minutes, or until pale golden brown but still a little soft in the middle. They will firm up as they cool, but they’ll remain chewy.
  • Let cool, and enjoy!