Sour Cherry and White Chocolate Chunk Einkorn Cookies
Recipes
Ingredients
- 1¾ cups (210 g) All-Purpose Einkorn Flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 8 tablespoons (113 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 cup (130 g) chopped white chocolate
- ½ cup (60 g) dried sour cherries
Instructions
- Preheat the oven to 375° F. Line a baking sheet with parchment paper.
- In a medium bowl, mix together the flour, baking soda, and salt.
- In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and sugar for 2 minutes, stopping a few times to scrape down the sides.
- Add the egg and beat on medium-low speed for 2 minutes until thoroughly combined.
- Add the flour mixture and beat on medium-low speed just until the dough absorbs the flour.
- Drop in the chocolate and sour cherries and mix until they are distributed in the dough. Refrigerate for 15 minutes.
- Roll 1-tablespoon scoops of cookie dough in your hands into balls and place on them on the baking sheet, leaving 2 inches around each cookie.
- Bake the cookies in batches for 12 minutes until the edges are golden and the center is soft but cooked through.
- Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.
Tips
This recipe also can be made with chocolate chips and cranberries.