Sourdough Einkorn Maple Chocolate Chip Cookies

We curated this cookie recipe for those who wanted a fall/winter touch on the classic chocolate chip cookie. To make the chocolate chip cookie even better, we use Einkorn Flour (a low gluten ancient wheat) and add sourdough stiff starter (made from our 100% Italian Einkorn sourdough starter) to ferment the batter, which reduces the gluten content even more. To make it even “healthier” than the average holiday cookie, we use all unrefined ingredients: sucanat and muscavado sugar, as well as a hint of authentic Vermont maple syrup and a blend of maple & vanilla extracts (NO FLAVORINGS!).

After the batter is put together, we love to put the batter in the fridge over night, 24 hours, or even 48 hours, before baking! We know you and your family will enjoy these delicious sourdough chocolate chip cookies, and we promise you won’t need to look at any other chocolate chip cookie recipe after these! They’re on the thinner side but very soft and light, and exactly what everyone wants in a cookie without feeling the sugar holiday crash!

Ingredients

• 168 grams (3/4 cup) of butter (cold)

• 50 grams einkorn stiff starter (Buy einrkon sourdough starter here on amazon or website!)

• 92 grams (3/4 cup) Panela (sucanat) sugar

• 35 grams (1/4 cup) dark moscovado sugar

• 1 egg

• 1 tsp vanilla extract

• 2-3 tsp maple extract

• 1 tsp Vermont maple syrup

• 160 grams (1 1/3 cup) All-Purpose Einkorn flour

• 1/2 tsp baking soda

Instructions

1) place your whisk attachment on kitchen aid mixer to ease beating the cold butter. Beat on slow speed for 30 seconds and slowly increase speed till butter begins to break down. Once butter is smooth against bowl, add stiff starter and beat on medium-high till fully incorporated into butter. scrape sides down. *You can still use softened butter, the texture might be a little different in the cookies but will still taste delicious!

2) add in sugars and beat into butter starter mixture at medium speed until fully incorporated (1 minute). Scrape down sides and mix again for another 30 seconds.

3) Add 1 egg and beat for 10-20 seconds on medium speed.

4) add in vanilla and maple extracts and beat quickly for 5 seconds (not too long because the alcohol in the extracts can cause some separation, if you do get some separation it’s okay!)

5) Change whisk attachment to paddle attachment. Sift all-purpose einkorn flour and baking soda and chocolate chips into wet ingredients. Beat with paddle attachment on low until almost fully mixed (do not over mix, little bit of flour dusting on the dough is good!)

6) place cookie dough in glass container or bowl and cover (long term metal exposure can interfere with live cultures). Allow to rest overnight, 12-48 hours for cold fermentation.

7) when ready to bake, preheat oven at 335 F. We prefer each cookie dough serving to be around 55 grams, this is our favorite size! Regardless of the size, you can fit 6 servings of cookie dough on a baking sheet. Bake for 12-14 minutes until done in the center (you’ll know it’s done with the presence of uniformed pin holes all over the cookie).

8) once done baking, remove from oven and allow the cookies to rest on baking sheet 2 minutes before removing and place on cooling rack for at least 10 minutes before consuming. Enjoy!