Sea Salt Brown Butter Einkorn Cookies

Directions

• Make the brown butter first so it has time to cool. Add all the butter to a small saucepan on medium heat. It will begin to melt and eventually sizzle and foam. Keep a close eye and stir occasionally. You’ll notice brown bits start to form and the butter takes on a nutty, toasted aroma. You should also notice that the sizzling has stopped. This means the butter is done. Remove it from the heat and immediately transfer to a small bowl. Use a rubber spatula to get all the brown bits. Place the butter in the freezer for 10-15 minutes to cool.
• Preheat oven to 350 F.
• Once the butter has cooled, combine it in a large mixing bowl with the cane sugar and molasses. Then stir in the egg and vanilla extract. Once combined, stir in the baking soda and einkorn flour. The dough gets pretty thick, so you may have an easier time mixing with clean hands. Lastly add your chopped chocolate.
• Use a cookie scoop to scoop same-sized dough balls onto your baking sheet, roughly 1.5 tbsp each. Bake for 7-8 minutes. The edges should just barely be browned and the insides still soft. Immediately after removing from the oven, sprinkle on the flaky sea salt. Allow the cookies to cool slightly on the pan for a few minutes before transferring to a wire cooling rack. Enjoy now or store in an air-tight container for 2-3 days.