- 4 tablespoons butter, melted
- 3/4 cup organic cane sugar or brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup plus 2 tablespoons einkorn flour*
- 3/4 cup semisweet chocolate chips
*Einkorn flour is made from an ancient variety of wheat and is naturally moister than all-purpose flour. If you substitute all-purpose flour, you may need to add 1-2 extra tablespoons of melted butter.
1. Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with baking parchment paper and set aside.
2. In a medium sized mixing bowl, stir together the melted butter and sugar. Add egg and vanilla and mix thoroughly.
3. Add the baking soda, salt, and 1/4 cup of the flour to the mixture and stir to combine. Keep adding the flour 1/4 cup at a time, mixing after each addition. Add the last 2 tablespoons of flour and mix--the dough will be quite soft.
4. Fold the chocolate chips into the dough using a rubber spatula.
5. Drop rounded teaspoonfuls of dough onto the parchment-lined baking sheets--use a teaspoon designed for actual tea-stirring rather than a measuring spoon for the best size.
6. Bake the cookies until the edges are golden-brown. Use a spatula to carefully transfer the cookies from the baking sheets to a wire rack to cool. Serve with a nice cold glass of milk for a classic treat!
Makes 24 cookies