The Perfect Chocolate Cookie
Do you need a neat little baking project? Let it be these cookies. They are my favorite. Huge chunks of dark chocolate. Buttery indulgence. Whole wheat goodness through ancient einkorn flour. They are inspired by one of my favorite baking books, Good to the Grain, by Kim Boyce. She organizes her chapters according to flours. Whole wheat, spelt, corn, amaranth, quinoa, barley, oat…you peruse each chapter thinking, “I’m going to make that next. No that. Wait, this one first.” And many times I go back to my old favorites. These are now my go-to chocolate chip cookies.
Healthier Cookies
Don’t be scared to use all einkorn whole wheat flour. It adds a nice, nutty flavor. The loads of butter (2 sticks!) make the cookies chewy and counter balance the whole grains. Now, I know what you’re thinking. Two sticks of butter? Healthy eating is great. And butter is healthy, especially when you use grass-fed butter. Just indulge in these cookies knowing that they are a better option than most desserts.
And don’t worry too much about indulging, since these sugars are lower sugar than most. They are made with a combination of coconut sugar and pure monkfruit sweetener. Essentially, these cookies have half the sugar as others. Hope you enjoy these as much as I do!
Other Recipes to Enjoy
Honey Graham Cookies
Chocolate Ricotta Mousse
Whole Wheat Einkorn Chocolate Chip Cookies
Equipment
- Stand Mixer
Ingredients
- 3 cups whole wheat einkorn flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher sea salt or 3/4 teaspoon fine sea salt
- 8 oz grass fed butter 2 sticks, cut into chunks
- 1 cup coconut sugar
- 1/2 teaspoon pure monkfruit sweetener
- 2 eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Mix together the dry ingredients in a large bowl.
- Add butter and sugars to the bowl of a standing mixer. Mix on low speed just until butter and sugars are blended, about two minutes. Scrape down the sides of the bowl and add the eggs, one at a time, mixing until combined.
- Mix in the vanilla. Add the flour mixture and blend on low speed until the flour is barely combined. Scrape down the sides and bottom of the bowl. Add the chocolate all at once; mix until evenly combined.
- Scoop out heaping tablespoons of dough and add to parchment lined baking sheets. Bake for 8-10 minutes. Check them early and take them out when bottoms are starting to turn golden (flip one cookie to check). Transfer cookies to rack and let cool. Store in airtight container.
I agree. A cookie should be a cookie. I just discovered your blog. I am going to try your skillet bread tomorrow.