I know today is the first of the year and the time for resolutions and healthy recipe searches, but while we were in Ohio last week, Tim got talking about some chocolate chip cookies his mom used to make, crisp around the edges and soft on the inside. It turned out his sister, Gina, had his mom’s original recipe book on hand, one of those spiral-bound church club versions where Myrtle shares her meatloaf and Veera provides her famous recipe for banana cream pie. That’s how I found out the cookies from Tim’s memories came from the kitchen of one Marcia Maki and were marked with a handwritten “very good” in his mom’s red pen. I love when people write in their cookbooks, almost as much as I love the way that food lets us remember people who cooked for us once they’re gone. It’s a way of making a cookbook more personal, more your own. It’s also a great reference for posterity 20 or 30 years down the line, when they want to know if Mom liked the cherry pie and see a big “NO” written on top.
In keeping with our eating habits, we’ve swapped in some einkorn flour, coconut sugar and coconut oil in our version here, so if you’re in the mood to move your baking towards the nutrient-dense in 2015, here you go. I’m not big on resolutions—all I wanted was to be on my knees this past year, which is exactly what God gave me—but in 2015 especially I am yearning to open my hands without expectation. Tim and I are facing some big career questions and life changes in the coming months, not the least of which is the very big change at the end of June, and it is in this season of uncertainty I am comforted with the fact that I am not the one calling the shots. Like my blog friend Natalie So said today in her New Year’s newsletter, “No matter how daunting & unknown, the wilderness is rich in beauty & hidden glories; don’t dismiss the possibility of miracles.”
Einkorn Chocolate Chip Cookies
Makes about 2 dozen
Changing ingredients often means changing textures and tastes, and that’s definitely the case with these cookies, which Tim says reminded him of his mom’s but are yet another thing entirely. We played around with the bake times to discover that letting them go too long moves the soft and gooey center towards a hard hockey puck, so definitely err on the side of undercooking if you can. Note that the cookies are also on the softer side, so while we kept ours in a tupperware container on the counter, they’d also be good candidates for chilling in the freezer if you’re of the mind to do that sort of thing.
In terms of results, they are not like any other chocolate chip cookie I’ve had—both cakey and not, both firm and soft—and notably, ridiculously easy to whip together, which is always something I love about a good cookie. We got talking in the kitchen about how many different ways there are to make a chocolate chip cookie—the large and firm, the thin and crisp, the oatmeal, the nutty, the ones that you have to whack with a spatula when they come fluffy from the oven. These are definitely a new version we’re adding to our collection, partly because they are classic and chocolately and partly because of the place from which they came. Happy New Year!
1/2 cup unsalted butter
1/2 cup organic coconut oil
1 1/2 cups organic coconut sugar
1 tablespoon vanilla extract
2 1/3 cups all-purpose einkorn flour (want to know more about einkorn flour? check out our book)
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped dark chocolate
Preheat oven to 350F degrees and line two baking sheets with parchment paper. In a large bowl, cream together butter, coconut oil and coconut sugar. Add eggs and vanilla and mix together. In a separate bowl, combine flour, baking soda and salt; then add this mixture to the bigger bowl. Mix well and stir in the chocolate chips.
Scoop out tablespoon-sized scoops of cookie dough onto prepared baking sheets. Bake for 10 minutes, or until cooked through but not browned. With these cookies, it’s best to undercook rather than overcook. Repeat until all the dough is used up! Enjoy.