Einkorn Chocolate Chip Cookies

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Einkorn chocolate chip cookies are a delicious and unique twist on the classic treat. Einkorn flour, an ancient variety of wheat, is known for its nutty flavor and nutritional benefits. If I am not using sourdough then I am using Einkorn!

What is Einkorn flour?

Einkorn flour is the only non-hybridized wheat. Its weaker gluten structure makes it easier to digest. When Einkorn flour is used in baking, it adds a wholesome touch to cookies, making them slightly denser and more flavorful than traditional cookies. The addition of chocolate chips provides a perfect balance of sweetness to the nuttiness of the einkorn flour, creating a delightful combination that is sure to satisfy any sweet tooth.

Regular all purpose flour can be substituted for Einkorn flour in this recipe.

Learn more about the benefits of Einkorn flour HERE.

Equipment you may need.

Stand Mixer

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Stainless Steel Baking Pan

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Stainless Steel Cooling Racks

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Food Scale

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Parchment Paper Sheets

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Ingredients

• 1 cup (226g) softened butter
• 1/2 cup (100g) cane sugar
• 1/2 cup (100g) light brown sugar (coconut sugar or turibinado sugar)
• 2 tsp vanilla extract
• 2 eggs
• 3 (360g) cups einkorn flour (sub: regular all purpose flour)
• 1 tsp baking soda
• 1 tsp salt
• 2 cups (360g) chocolate chips

My favorite ingredients.

Einkorn Flour

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Vanilla Extract

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Redmond Real Salt

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Instructions

1. Cream together the butter and sugar in a stand mixer with the paddle attachment.
2. Beat in 2 eggs and the vanilla extract until fluffy.
3. Premix the dry ingredients in separate bowl.
4. Add the dry ingredients to the mixer and mix just until everything is incorporated. Do not over mix.
5. Add the chocolate chips.
6. Mix once more, just until the chocolate chips are incorporated.

7. Optional: Chill the dough for an hour for improved cookie texture.
8. Preheat the oven to 375°F.
9. Form the cookies into approximately 1 1/2″ size balls and place on a parchment paper lined baking sheet.

10. Bake for 11-13 minutes.
11. Allow them to rest a few minutes before placing them on the cooling rack so they don’t fall apart.

Notes:

The key to soft cookies is removing them from the oven while they are still a bit soft. Resist the urge to bake them until the center looks fully cooked. They will firm up once they have cooled off. Do not bake them until the center is browned unless you want a crunchier cookie.

These cookies will last 3-4 days and can be kept at room temperature in a sealed bag or container.

This recipe can be made and then frozen for later use. You can form the cookie dough balls ahead of time and freeze them for later baking or you can freeze the cookies after baking. If you are baking them from the freezer, add a minute or two to your bake time.

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