I modified this recipe from the standard Toll House, to great effect. Seek out this combo and you won’t be disappointed. ALSO — don’t worry about overcooking… the molasses/einkorn flour combo is exceedingly forgiving. Despite a brown, crispy exterior, you will still tuck into a moist, chewy cookie.
Dark Chocolate Coconut Cookies
1 c All Purpose Flour (I prefer King Arthur)
1 1/2 c Einkorn Flour (this is a heritage wheat you can find at Whole Foods)
1/2 tsp salt
1 tsp baking soda
1 c (2 sticks) salted butter, softened
1 1/4 c turbinado or cane sugar
1/4 c molasses (not blackstrap)
1 tbsp vanilla extract
10 oz dark chocolate chips
1/2 - 3/4 c unsweetened coconut flakes (depending on how much you like coconut!)
Preheat oven to 375 F. Mix dry ingredients together and set aside. In a large bowl, blend butter, sugar and molasses together until fluffy. Add eggs and vanilla and mix until well blended. Add dry ingredients, mix. Add chocolate chips and coconut, mix.
Drop by tablespoon onto a parchment-lined baking sheet and bake for 10-12 minutes or until golden brown. Enjoy!