Einkorn Chocolate Chip Cookies with Peanut Butter

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.

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Einkorn Chocolate Chip Cookies with Peanut Butter

Author: A Wooden Nest

Ingredients

• 1 cup room temperature butter, cut into cubes
• 1/4 cup natural peanut butter, smooth or chunky
• 1/4 cup honey
• 3/4 cup real maple syrup
• 1 teaspoon vanilla extract
• 2 eggs
• 4 cups all-purpose einkorn flour
• 1 teaspoon baking soda
• 1 1/2 teaspoon salt
• 2 cups chocolate chips (we use miniature)

Instructions

1. Preheat oven to 400F. Grease or line your cookie sheet with a silpat mat.
2. Place butter, peanut butter, honey and maple syrup in the bowl of a stand mixer. Beat on high for 1-2 minutes until creamed together. Beat in the vanilla and the eggs, one at a time, until fully incorporated.
3. Using a separate bowl, sift together the flour, salt and baking soda. Add the dry ingredients to the wet ingredients and mix together slowly until it all just comes together. Scrape down the sides and add the chocolate chips. Stir one or two times more and then remove from stand.
4. Using the two-spoon method, drop your dough onto the cookie sheet. Bake for 10 minutes or until the edges are just turning golden brown. Don’t overbake. Remove from cookie sheet and place on a cooling rack for five to ten minutes, and then enjoy!
5. Keeps well on a plate at room temperature (in a protected place) for a few days. Also delicious straight from the freezer.

https://www.awoodennest.com/blog/2020/8/12/peanut-butter-chocolate-chip-cookies

cookies, einkorn, peanut butter, maple syrup, natural sweetener

dessert

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Chewy Ginger Molasses Cookies

When I first stumbled across the recipe for these delicious chewy ginger cookies, I had no idea they would become my favorite Christmas cookie of all time. At the time, I was working as the blog editor for a stationery and paper goods company in Portland, and I was looking for a recipe idea that would pair well with the holly tags that were eventually featured in this post. I loved the idea of creating white space on a ginger cookie for decorating, but it never occurred to me how well the flavors of rich, earthy ginger and molasses would pair with the creaminess of the white chocolate.

Don’t get me wrong: you can eat these cookies in their plain form. They make for a delicious ginger-molasses cookie experience, but please do try them with the white chocolate if you feel so inclined. I promise, it’s worth the extra effort.

A word about white chocolate chips: I’ve tried several brands, but certainly not all. The brand I keep coming back to in terms of flavor is Ghirardelli. They’re not sponsoring this post or anything - don’t worry. They just have a good, true flavor without any weird aftertastes, and they melt perfectly.

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Chewy Ginger Cookies Dipped in White Chocolate

Author: A Wooden Nest

Ingredients

• 2¼ cups all-purpose flour1 tsp baking soda½ tsp salt2 tsp ground ginger1 tsp ground cinnamon¼ tsp ground cloves¼ tsp ground nutmeg¾ cup (1½ sticks) butter, softened½ cup sugar½ cup packed light-brown sugar1 large egg¼ cup molasses2 tsp vanilla extract½ cup sugar in the raw (or regular sugar)3 cups white chocolate chipsWax paper or parchment

Instructions

1. Sift the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg together in a large bowl, making sure the ingredients are well combined. Set aside.In the bowl of a stand mixer, beat the butter and sugars together until light and fluffy. Scrape down the sides and add the egg until incorporated. Add the molasses and vanilla extract and beat, scraping down the sides, until everything is mixed together.
2. Slowly add the dry ingredients and beat until just combined. Remove bowl from stand mixer, and scrape the sides down with a spatula. Cover and place in the refrigerator for 30 minutes.
3. Line your cookie sheet with a silpat mat and preheat oven to 375F. Place ½ cup raw sugar in a bowl and set aside. Remove dough from refrigerator and, using your hands, roll balls that are 1½ to 2 inches in diameter with the dough. Place dough balls in the bowl with the raw sugar until evenly coated. Place balls on cookie sheet, leaving 2 inches space between each ball. Lightly flatten each ball into discs and place in the preheated oven. Bake for 12-14 minutes, or until the edges are just turning golden brown. Remove from oven and place on a cookie rack to cool.
4. Once cookies have cooled completely, melt the white chocolate chips in a heat-safe bowl in the microwave for 1 minute. Remove and stir until creamy and smooth. The chips should be completely melted, but if not, place back in the microwave for another 10 seconds.
5. Tear off a length of wax paper and place it on your counter. Dip cookies into the melted white chocolate chips, one by one, scraping the excess off the bottom as you remove it from the bowl. Place on wax paper and allow white chocolate to set until completely hardened.

Notes

Optional: after the white chocolate has hardened, decorate your cookies using royal icing/frosting

P.S. I always double this recipe. And although I usually always dip them in white chocolate, I only bother to frost them with royal icing if I’m feeling fancy.

Recipe adapted from Cooking Classy.