The origin of this recipe comes from an inspired afternoon in the kitchen this last spring while Matt was outside building a fence in the rain. I wanted to make chocolate chip cookies, but instead of using white and brown sugar to sweeten them, I wanted to try it with maple syrup. I also wanted to use einkorn all-purpose flour instead of the regular stuff, but einkorn absorbs liquid differently, so I knew both these changes would mean the wet and dry ratios would be off.
But I was in the mood to experiment.
The first batch was actually kinda perfect. Looking back, I’m not sure how I managed it. Beginner’s luck, perhaps. It took several tries after that first batch to nail down the texture and level of sweetness, and then at some point later on I decided to add peanut butter to the recipe, which definitely made my husband fall more in love with me, but also meant more fiddling with the recipe to get it right. Luckily, my family is not at all picky when it comes to cookies, so they were happy to test out my various experiments.
So this week, I decided to nail it down so I could share it with you here and remember it for later. This is my favorite chocolate chip cookie recipe, hands down. It’s rich but not too sweet, indulgent but easily digestible. We love it. I hope you will too.Print