This Einkorn chocolate chip cookies recipe makes moist delicious cookies. We like to add pecans, oatmeal, or shredded coconut. You can customize it to use your favorite additions. The recipe shares how to make pan cookies or drop cookies. I use Einkorn flour but any all-purpose flour will work.
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In a large bowl, beat sugar and butter until creamy.
Add the eggs, one at a time and combine well. Do not beat the batter at this point. Over mixing will cause cake like cookies.
Stir in vanilla.
Add dry ingredients 1 cup at a time. Mix on medium speed ONLY until combined. DO NOT over mix. If you overmix Einkorn flour recipes, they will collapse when baked. I usually hand mix the flour using my favorite hand mixing tool.
For Pan CookiesSpread dough evenly over parchment lined baking sheetBake until desired doneness. 13 – 17 minutes. Lower times will make a doughier cookie.Let tray cool for 2 minutes then slide onto cooling rack to cook completely (or at least 10 mintues) before cutting.
Round, drop cookiesDrop tablespoons of dough 2″ apart onto parchment lined baking sheet.Bake 10-14 minutes. Lower times will make doughier cookies.Let cookies cool on pan for 1 minute then remove to cooling rack.Let cool completely and store in an air tight container.
I use 8 oz of chocolate chips because my husband prefers fewer than I do.
You can adjust the optional ingredients to the amounts and kinds you prefer.
There is a variance in the amount of flour to use due to differences in humidity levels, altitude, and sizes of eggs.
I would remind Einkorn flour users again, that overmixing will cause deflation in the finished product. Combine ingredients only until all the flour is incorporated.