• 8 tablespoons butter (1/2 cup, 113g)
• 1/2 cup (115g) raw cane sugar
• 1/2 cup (80g) packed dark brown sugar
• Seeds from 1 vanilla bean (or 1 teaspoon vanilla extract)
• 1 large egg
• 1 1/2 cups (185g) Organic Einkorn flour
• 1/4 teaspoon (1g) salt
• 1/2 teaspoon (1g) baking soda
• 1 cup (120g) chocolate chips
• Sea salt to top
Farro Chocolate Chip Cookies with Sea Salt
Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper.
Melt the butter then add it to the bowl of a stand mixer. Add the sugars and beat for 4 minutes on medium speed.
Add the egg and vanilla bean or extract, and beat for 15 seconds until just incorporated. Add the Einkorn flour, salt and baking soda. Continue to beat on medium speed until combined.
Remove the bowl from the stand mixer and stir in the chocolate chips with a spatula or wooden spoon.
Use a ice cream scoop or your hands to create 14 balls and space them out on the cookie sheets. They will expand to about double their size so don’t crowd them. Sprinkle each cookie dough ball with sea salt.
Bake for 10-12 minutes. Don’t over bake. When you take them out they may not look done, but just let them rest on the cookie sheets for 5 minutes then transfer them to a wire rack and let them rest for another 15 minutes and they will start to firm up and sink down into the most delicious and soft-center cookie ever. Now they are ready to be served with a glass of cold milk.