It's nice to see kind and humble people making quality videos. Well done! They are increasingly rare, but I enjoyed this. My family loves making sourdough cookies. We usually make a large batch and scoop them into individual sizes before placing them in the fridge. We then cook them as we need, which is to say every day, since we all love our cookies fresh and warm (with raw milk splashed with a touch of ceylon cinnamon, too). Sprouted rye is my favorite grain for CC cookies, but you can't go wrong with einkorn either! God bless you.
Oh my gosh, tell me everything about sprouted rye?! Gotta try that. Don’t worry, CCC’s are an everyday item in our house too. I don’t let a do go by without them. It’s just too tragic to finish dinner without a cookie! And cinnamon in raw milk, now I’m drooling.
@@TheDuvallHomestead Sure, no problem! We purchase sprouted rye berries and then grind them into flour at home. But if you don't have a mill, I know One Degree sells sprouted rye flour (and I am sure there are others). I just think rye contributes the most depth to CCCs out of any flour out there. To me it's toffee-like and very earthy, which I think is utterly splendid. Sometimes we use 100% rye, which is terrific, or a 50/50 combo of rye and red wheat berries. But when blended with kamut or einkorn, the result is also good. Oh, our recipe does not contain eggs, if that helps. We find the starter works as a sufficient binder for us. FWIW, it might be worth mentioning what type of chips we use, if you are looking for a similar profile. Our faves are Guittard 55% organic, they are the best we have found in our many years of experimentation! They are incredibly rich and gooey, with minimal bitterness. Best of luck! :)
Hi, I love Einkorn, and your video too,…my question is I followed the recipe from the Einkorn cookbook by Carla Bartolucci, I have the sourdough starter which they called “dry” and it’s very thick, and I’m talking about the discard, so I’m wondering if I was to use this with your recipe should I add a little water to thin it a bit? Thank you!
I have been looking for Sourdough Choc.Chip cookie recipe for weeks. I finally found one. Thank you. Making tonight. 😊
Ahhh yay!! I love these! Enjoy 😊
It's nice to see kind and humble people making quality videos. Well done! They are increasingly rare, but I enjoyed this. My family loves making sourdough cookies. We usually make a large batch and scoop them into individual sizes before placing them in the fridge. We then cook them as we need, which is to say every day, since we all love our cookies fresh and warm (with raw milk splashed with a touch of ceylon cinnamon, too). Sprouted rye is my favorite grain for CC cookies, but you can't go wrong with einkorn either! God bless you.
Oh my gosh, tell me everything about sprouted rye?! Gotta try that. Don’t worry, CCC’s are an everyday item in our house too. I don’t let a do go by without them. It’s just too tragic to finish dinner without a cookie! And cinnamon in raw milk, now I’m drooling.
@@TheDuvallHomestead Sure, no problem! We purchase sprouted rye berries and then grind them into flour at home. But if you don't have a mill, I know One Degree sells sprouted rye flour (and I am sure there are others). I just think rye contributes the most depth to CCCs out of any flour out there. To me it's toffee-like and very earthy, which I think is utterly splendid. Sometimes we use 100% rye, which is terrific, or a 50/50 combo of rye and red wheat berries. But when blended with kamut or einkorn, the result is also good. Oh, our recipe does not contain eggs, if that helps. We find the starter works as a sufficient binder for us.
FWIW, it might be worth mentioning what type of chips we use, if you are looking for a similar profile. Our faves are Guittard 55% organic, they are the best we have found in our many years of experimentation! They are incredibly rich and gooey, with minimal bitterness. Best of luck! :)
@@MrJeffreyDR thanks for this!!
Hi, I love Einkorn, and your video too,…my question is I followed the recipe from the Einkorn cookbook by Carla Bartolucci, I have the sourdough starter which they called “dry” and it’s very thick, and I’m talking about the discard, so I’m wondering if I was to use this with your recipe should I add a little water to thin it a bit? Thank you!
How long to cook cookies?
I want one 🤩
They’re delicious! 🤤
Wow! New sub here! I recently made Chocolate Chip Cookie Bars on my page too and *your dish looks amazing!* Hope to stay connected! 😀
Thank you so much! I’ll take a look, i love cookie bars!