EINKORN SOURDOUGH CHOCOLATE CHIP COOKIES
Adapted from Adrian J.S. Hale's, Mama Bread
makes 2 dozen cookies
Ingredients:
170 grams whole (unsifted) Einkorn or Spelt flour
½ teaspoon baking soda
½ teaspoon sea salt
114 grams unsalted butter (1 stick)
100 grams granulated sugar
100 grams light or dark brown sugar
1 egg
50 grams sourdough starter (discard is fine)
1 teaspoon pure vanilla extract
175 grams chocolate chips
100 grams toasted pecans or walnuts (optional )
Directions:
In a small bowl, mix flour, baking soda, and salt. Set aside.
In stand mixer with a paddle attachment (or by hand in a separate bowl), cream butter and sugar(s) until well mixed and aerated.
Add egg, sourdough starter, and vanilla extract and continue beating on medium-high for about 3 minutes.
With mixer on low speed, gradually add the flour mixture and mix until just incorporated, making sure that no streaks of butter are remaining and stopping to scrape down the bowl as needed. Add chocolate chips and nuts (optional) and mix on low speed just until combined.
Remove bowl from the mixer, cover, and refrigerate the dough overnight (or for at least a couple of hours).
The next day, line a baking sheet with parchment, and using a #40 disher scoop (1 tablespoon), scoop out two dozen balls, rolling between palms and placing on baking sheet.
Cover and store in the fridge for up to 3 days to conitnue to develop in flavor OR proceed to bake same day.
Preheat oven to 375°F. Ensure cookies are spaced ~1.5 inches apart, and press down gently to flatten a little before placing in a pre-heated oven.
Bake ~10 minutes. ENJOY!