Brown Butter Chocolate Chip
The easiest cookies and always satisfying. Spelt can be swapped out for your favourite wheat or a combo of grains. Don’t be shy!
Ingredients
Dry
870gm Whole-grain organic einkorn or spelt flour
60 gm malted barley flour
22gm sea salt
15gm baking powder
10gm baking soda
Wet
500gm beurre noisette (cooled back to solid form)
825gm organic cane sugar
40gm organic blackstrap molasses
200gm organic pastured eggs
75gm water, room temp
1 Tablespoon + 1 tsp vanilla extract (or spiced rum)
800gm bittersweet chocolate chunks, chips, pistoles
Yield
60x 50gm cookies
Instructions
Combine dry ingredients in small bowl and set aside.
On medium speed with paddle attachment, cream beurre noisette , add sugars and cream well. Add eggs, one at a time and once combined lower speed and add dry. When mixture is homogenous, add chips.
Scoop onto tray, spaced about 2 inches apart.*
300F convection oven for 15 minutes, or until spread out and light brown.
Notes
* I do prefer to chill the batter/dough scoops for a bit before baking as they spread less and I like a thicker cookie.