It’s time to share one of my favorite chocolate chip cookie recipes.
8 TB of Unsalted Butter (room temperature)
1/2 c. brown sugar
1/2 c. cane sugar
1 tsp of almond extract (you can also use vanilla extract)
2 1/2 c of einkorn flour
1/2 tsp baking powder
1/2 tsp baking soda
Cream the butter
Cream together the softened butter and sugars. Add in the almond extract and the eggs (one at a time). In a separate bowl, combine the dry ingredients. Combine the dry ingredients and the wet ingredients. (This can be done slowly in the mixer.) Add the chocolate chips, but do not use the mixer – only a spoon. If you use the mixer, the chocolate chips will be crushed.
Place dropped cookie dough on a parchment lined cookie sheet. These should be spaced 2-3 inches apart, depending on how large you make the cookies. I typically use an ice cream scooper to determine an appropriate size.
Bake at 350 degrees for 10-12 minutes – slightly browned on top. We like our cookies a bit gooey, so 10 minutes was perfect for our oven. Once you take the cookies out of the oven, let them sit on the sheet for a couple minutes to continue cooking before placing them on a cooling rack. These are absolutely delicious to eat warm!
*This recipe is modified from Live Simply.