- 180 g Einkorn flour (1 1/2 cups)
- 2.5 g Baking Soda (1/2 tsp)
- 3 g Salt (1/2 tsp)
- 113 g unsalted butter, melted and cooled (1/2 cup)
- 120 g Brown sugar (I use Suchanat) (1/2 cup)
- 50 g Coconut Sugar (1/4 cup)
- 100 g Sourdough Discard (Use Kefir if dont' have any) (1/2 cup)
- 1 egg yolk
- 6 g vanilla extract (1 1/2 tsp)
- 213 g mini chocolate chips (1 1/4 cup)
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.2. Mix wet ingredients: In a large bowl, whisk melted butter, suchanat/brown sugar, and coconut sugar until smooth. Add sourdough discard, egg yolk, and vanilla. Mix until combined.3. Mix dry ingredients: In a separate bowl, whisk einkorn flour, baking soda, and salt.4. Make the dough: Add dry ingredients to wet ingredients. Mix just until no dry flour remains. Fold in chocolate chips. Dough should be soft and scoopable. If loose, rest 10 minutes.5. Bake: Scoop dough into 2-tablespoon portions, spacing 2–3 inches apart. Bake 10–12 minutes until edges are set and centers are soft.6. Cool: Cool on the baking sheet 5 minutes, then transfer to a wire rack.Storage: 3 to 5 days room temperature/Freeze up to 2 months.
