Ingredients

• 2 1/4 cups all-purpose einkorn flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 11 tablespoon unsalted butter
• 1/4 cup sugar
• 3/4 cup brown sugar
• 1 teaspoon vanilla
• 1 egg
• 1 egg yolk
• 1/4 cup semi-sweet chocolate chips

Instructions

Preheat the oven to 190° C. Line a cookie sheet with parchment paper and spray it with cooking butter then set aside.

Whisk together the flour, salt and baking soda until well combined. For better accuracy it is recommended to weight the einkorn flour.

Melt the butter in a small pan and cook until butter is brown and smells toasty. It will make bubbling noises until all the water has evaporated. Transfer to a heatproof bowl, scraping all the dark brown bits into the bowl. Refrigerate until butter is 80 degrees or less.

Cream together the browned butter, both sugars, vanilla, egg and egg yolk for 2 minutes in the bowl of a stand mixer fitted with the paddle attachment. Add the flour mixture and mix on low until integrated. Add the semisweet chocolate chips, mix well and refrigerator for 30 minutes.

Scoop all cookie dough using a 56 gram ice cream scoop onto prepared baking sheet. Bake up to 10 minutes or until bottoms become brown. Remove from the oven and pull the parchment paper onto a cooling rack and voila