Einkorn & Sour Golden Berry Chocolate Chip Cookies

This is unabashedly a riff on the ubiquitously loved Tollhouse Cookie. It’s remarkable the impact that high quality, nutrient dense ingredients can have on the flavor of something as simple as a classic cookie. Here, I’ve replaced the white, commodity flour with all purpose einkorn flour. Arguably the mother grain of wheat, einkorn is considered the oldest variety of wheat and has been touted for its digestibility and nutritional superiority. Maple sugar adds a more nuanced sweetness, while cultured butter and pasture raised eggs provide a silky richness. Chocolate covered goldenberries are an unexpected and optional addition, but they add dimension, texture, and acid that chocolate chip cookies never knew they needed. 

Ingredients

• 2 ¼ cup + 1 tbsp All Purpose Einkorn flour or 1-to-1 Gluten-Free Flour

• 1 cup softened cultured butter 

• 1 ½ cup maple sugar

• 1 teaspoon vanilla extract

• 2 pasture raised eggs 

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 9 oz package of Hu Dark Chocolate Gems

• 1 4 oz package of Hu Chocolate-Covered Sour Goldenberries
  

Directions

1. Preheat oven to 375 degrees Fahrenheit. 

2. Combine flour, salt, and baking soda in a medium sized bowl and set aside. 

3. Beat butter, maple sugar, and vanilla extract in a large bowl (use a stand mixer if you have it) until it’s pale, light and creamy. This process should take upwards of 7 minutes and is the key to your cookie’s success. After 5-7 minutes of beating, add your eggs (one at a time) and mix well to incorporate. 

4. Add the flour mixture gradually and beat to combine. Move swiftly as to not overwork the dough. 

5. Fold in the dark chocolate gems and sour goldenberry hunks. 

6. Chill the dough in the refrigerator for at least an hour, then drop by rounded tablespoon onto a parchment lined baking sheet. 

7. Bake for 10 minutes, turning the baking sheet halfway through. You want to remove the cookies from the oven when the center still looks poofy and barely under-cooked. This feels counter intuitive as the cookies won’t appear as though they’ve cooked through, but the residual heat of the sheet pan will continue to cook the cookies as they cool. Taking them out of the oven at this point ensures that the center will be gooey and moist, while the outside edges are golden and crisp. 

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About the Author

Vilda Gonzalez is the Food Editor at The Thirlby, an avid home cook, and studying to become a holistic nutritionist. She is the founder and chef of Sol-Eir, an ongoing series of alchemized food and beverage experiences. Her mission is to rewire our collective relationship to what eating well truly means; with the highest regard of respect for our body, our community, and our earth. She believes that food should be delicious, flavorful, and indulgent, but it should also be deeply nourishing, regenerative, and inherently healthful. Vilda also works with individuals to strengthen their personal relationships with food through means of intuitive cooking and connection.