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 the same 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 mashed banana and mix well until batter is smooth and slightly lightened in color.
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 the chocolate chips, butterscotch chips and walnuts 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.
Bake at 375°F for about 9 minutes, until the cookies are just done in the center.
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.
These cookies won't spread much during baking so you can pack a few more onto your baking sheets if you'd like. I can fit 15 on a half sheet pan or 8 on a quarter sheet pan without any trouble.
I testing baking these with both chilled and unchilled dough. Overall they baked up pretty similarly, 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.