75gbutterscotch chips(or sub with more chocolate chips)
Instructions
Preheat oven to 375°F.
Mill the Einkorn berries to a fine flour, or measure out an equal amount by weight of whole wheat Einkorn flour.
Add the rest of the dry ingredents to the flour, and whisk to combine.
Combine the butter and sugar in the bowl of the mixer.
Mix with the paddle attachment until well blended, scraping down the sides as needed.
Add the eggs, one at a time, and mix til blended.
Add the vanilla and mix til blended.
Add the dry ingredients to the wet ingredients in 3 stages, mixing on low between each addition until nearly incorporated. Scrape down the sides of the bowl as needed.
Remove the bowl from the mixer stand.
Add in the chocolate and butterscotch chips to the dough, and mix in by hand until evenly distributed.
If desired, chill the dough for at least 1 hour, but up to 3 days.
Use a 1.5 tbsp scoop to portion the cookie dough onto a half sheet pan or cookie sheet. Do not cover the pan with a silpat or parchment - the cookie dough must go directly onto the pan or it will spread quite a lot while baking.
Bake at 375°F for about 9 minutes, until the cookies are just done in the center - watch closely after 7 minutes to ensure you do not over bake.
Notes
These are pretty chocolate chippy! You could easily add a few less and they would still be delicious - go by feel and what you prefer!
Be sure you leave room on the pan between cookies, as these spread out when baking. I recommend 12 cookies for a half sheet pan, or 6 cookies on a quarter sheet pan.
I testing baking these with both chilled and unchilled dough. Overall they baked up pretty similarly - slightly less spread with the chilled dough, but not enough difference for me recommend chilling as a must. If you do bake from chilled, you'll just have to leave them in the oven for a couple extra minutes.