Einkorn chocolate chip cookies recipe, made with real food that will impress your friends and family! Cooking with einkorn can be tricky, especially when trying to get an old familiar recipe right. I am proud to share that I have perfected the chewy, buttery einkorn chocolate chip cookie recipe for you. Oh, and my husband! Make this for today or freeze the einkorn chocolate chip cookie dough balls for a quick dessert ready to heat for any time.
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Baking didn’t come naturally to me in the beginning. I burned things, didn’t measure right, or undercooked the foods I was trying to create. I was a living “Pinterest fail” girl.
Needless to say, it took me a long time to get it right.
When I switched out all the flour in our kitchen to einkorn flour in 2016, I hadn’t had much experience in the kitchen to begin with. I have a great article about why you should switch to einkorn, especially if you have gluten sensitivities.
So, making the switch was not a big deal since it’s pretty much what I learned with from the start of my homemaking journey.
However, I have heard that it can be a bit of a learning curve when changing, but well worth it. That being said, the one recipe I couldn’t nail down was einkorn chocolate chip cookies.
But finally, I’m so glad to share it with you!
Read our personal story about how we reversed tooth decay!
What is so special about einkorn flour?
Einkorn is such a wonderful ancient grain. It is nutrient dense and very filling. I love the flavor of it and how it doesn’t upset my family’s tummies. I have written an entire article about the benefits of using einkorn and why it is superior to other grains.
When working with einkorn, it is best to weigh the einkorn flour. This is why all my einkorn recipes show measurements in grams.
This also eliminates more dirty dishes by pouring the ingredients directly into the bowl, instead of using measuring cups and spoons. However, in some of my recipes the ingredients are too small to weigh, so measuring spoons are necessary.
Does einkorn flour bake differently?
Yes, it does bake differently. Since einkorn is more nutrient dense and contains less starch, breads, cakes, and other baked goods can be more dense. This is why it can be frustrating trying to swap einkorn flour for modern flours, it behaves differently when mixed with fats and liquids.
A couple of things I do, when testing recipes with einkorn, is to not overmix and add an extra egg or egg white to the batter. This can help, but at times it’s more than just those two fixes and it needs to have proper liquid ratios as well. This is why it is best to follow an einkorn recipe that has already been tried and tested, so that you don’t get frustrated when making substitutions in your kitchen!
Well friends, let’s make the best einkorn chocolate chip cookies!
This recipe was especially important to me, because my husband’s most favorite cookie is the chocolate chip cookie. He has been patiently waiting and being my guinea pig as I made flat, lifeless, crunchy einkorn chocolate chip cookies.
While they tasted good, they never had the mixture of a nice firm texture on the outside with a soft, fluffy, melt in your mouth center… until now!
Tools I Used
- kitchen scale – you want to make sure it can measure in grams. I personally like digital.
- Kitchen-Aid Mixer (you can usually get these on sale at Costco)
- cookie sheet pan
- parchment paper
- spatula
- measuring spoons – these are my favorite because they fit inside all spice containers.
Ingredients
- butter
- brown sugar (organic)
- sugar (organic)
- egg
- vanilla extract
- all purpose einkorn flour (you can buy this from amazon, I buy mine from jovialfoods.com)
- baking soda
- salt (omit if using salted butter)
- chocolate chips
How to make einkorn chocolate chip cookies
Something you should know about me is that I don’t like to have many dirty dishes when baking. I get frustrated with an entire messy kitchen after making one thing.
In most recipes, authors will have you mix dry ingredients and wet ingredients in separate bowls. Not me, we are using one bowl to make these einkorn chocolate chip cookies!
When working with einkorn, it is best to weigh the einkorn flour. This is why all my einkorn recipes show measurements in grams.
This also eliminates more dirty dishes by pouring the ingredients directly into the bowl, instead of using measuring cups and spoons. However, in some of my recipes the ingredients are too small to weigh, so measuring spoons are necessary.
Directions
- Preheat the oven to 350℉.
- In your mixing bowl, whether that be the kitchen aid or a regular mixing bowl – you will cream together butter and sugars. Sometimes my brown sugar is exceptionally hard so I go ahead and add the egg and vanilla extract in at this stage as well.
- Turn off the mixer and scrape down the sides with a spatula. Remix if needed.
- Next you will add the einkorn flour, baking soda, and salt. You will omit salt if your butter is salted.
- Mix all these ingredients together until fully combined.
- Remove the bowl from the standing mixer and place on your scale – zero it out and add the chocolate chips. Using a spatula or your hand, mix the chocolate chips into the dough.
- I use an 1/8 cup to measure out mounds of cookie dough, you can use a cookie scoop, or 2 scoops with a tablespoon.
- Place your einkorn chocolate chip cookie dough ball mounds on a lined baking sheet lined with parchment paper, spacing them at least 2 1/2 inches apart.
- Bake the cookies for 14-16 minutes, depending on how gooey you like the centers!
- Let cool and then gather them up and hide from your family so you don’t have to share!
- Bonus tip: Double or triple the recipe and freeze the einkorn chocolate chip cookie dough balls on a lined baking sheet. Once frozen move to a sealable container or freezer bag and bake a couple at a time when you need a quick desert that’s ready to go! That is my preferred method!
How long will einkorn chocolate chip cookies last?
Homemade baked goods don’t last as long as the store bought because they aren’t made with preservatives. It is best to enjoy your baked einkorn chocolate chip cookies within 3-4 days. If you intend to leave them on the counter for a couple of days, keep them in an airtight container.
Can einkorn chocolate chip cookies be stored in the freezer?
Yes, I like freeze the cookie dough balls on a piece of parchment paper over night. The next morning, I move them to a gallon Ziplock freezer bag for longer store time.
While you could store the cookies after they have been baked, I personally don’t like to because you will have to reheat them and this will cause them to become over cooked and too crunchy. Since you will have to reheat them anyway, the best way to store them is in their raw cookie dough form.
When you are ready to bake them, you can place the raw, frozen einkorn chocolate chip cookie dough balls on your parchment covered baking sheet. Then bake them at 350℉ for 15-17 minutes.
If you are storing the pre-made cookie dough, you can keep them in the freezer for up to 6 months, as long as you store them properly in a freezer friendly container.
I have been known to not only double, but quadruple this recipe, especially during holiday seasons. This may seem excessive, however, it is so nice to have so many cookies in the freezer, ready to bake and not have to dirty dishes every time.
Reasons to have a gallon size bag of einkorn cookie dough balls in your freezer – this is your permission!!
- The times you get invited over last minute and want to bring something.
- Friends come over unplanned and you want to have a tasty treat while you visit.
- Holidays are notorious for overflowing your kitchen sink with dishes. Having the work done ahead of time means you can add this dessert to your menu with no extra mess!
- You are having an at home date with your husband and you want to have something easy. Frozen einkorn cookies eliminates time spent baking in the kitchen and allows you quality time over a warm treat now that your evening is freed up after the kids go to bed!
- You just want one, not a bakers dozen when it’s that time of the month and you have a little craving for something sweet, buttery, and warm!
Why are my chocolate chip cookies crunchy and not chewy?
Here are some troubleshooting ideas as to why your einkorn chocolate chip cookies did not turn out chewy, but instead are crunchy
- If you are using whole grain einkorn flour instead of all-purpose einkorn flour for this recipe, be sure to reduce the amount of flour by grams. This all-purpose einkorn flour chocolate chip cookie recipe calls for 2 cups, or 240 grams of all-purpose einkorn flour. When converting to whole grain einkorn flour, you will still use 2 cups but measuring by weight will actually result in 192 grams of whole grain einkorn flour. So, while the cups of einkorn flour are the same the grams of flour are more important to pay attention to when using whole grain vs all-purpose einkorn flour.
- Your oven might be too hot and overcooking the cookie. I use a gas oven and sometimes the temperature is hard to control. If you suspect your oven temperature is not accurate, you can buy an oven safe thermostat and have more control over the temperature as you preheat the oven.
- The shape and size of your cookie dough balls. If your cookie dough balls are more like cookie dough disks, they will cook faster and result in a less chewy and more crunchy cookie. In the same regard, if the cookie dough balls are too small and you are cooking them at my recommended times, it will over cook.
- Overbaking a cookie is usually the main cause of a crunchy chocolate chip cookie, however, if you only use white granulated sugar, this will also result in a crunchy cookie. Brown sugar contains molasses and helps keep the moisture in the cookie, resulting in a chewier cookie.
Tips for the best einkorn chocolate chip cookies:
- I like to cook my einkorn chocolate chip cookies until they look mostly done. Meaning that they will still have an ever so slightly doughier texture on the tops. Since the bottoms cook faster, I look for that slightly doughy top and then pull them out and let them finish cooking and harden on the cookie sheet placed on the countertop. If they look like they could go another minute or two that is when I pull them out, and I never regret it! They have the perfect crisp texture of a shell and a moist, perfectly gooey, chewy center!
- I like to use a cookie scoop that holds 1/8 cup, or 2 tablespoons of dough. This helps to make sure all the cookie dough balls are the same size and will bake evenly.
- Line your baking sheets with parchment paper for easier clean up! I am all about less mess!
- Sprinkle some flaky salt after 10 minutes of cooling to give a more well rounded flavor!
Let me know in the comments below what you thought of these cookies too!
I hope you enjoy these einkorn chocolate chip cookies as much as my husband does! He has earned all the cookies patiently waiting for me to perfect this recipe!
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Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.
1 Corinthians 10:31
The Best Einkorn Chocolate Chip Cookies
Ingredients
- 55 g butter
- 100 g brown sugar
- 60 g sugar
- 1 egg
- ½ tsp vanilla extract
- 240 g einkorn flour all-purpose
- ½ tsp baking soda
- ½ tsp salt (omit if using salted butter)
- 100 g chocolate chips
Instructions
- Preheat the oven to 350℉. Line a baking sheet with parchment paper.
- In a bowl, or standing mixer, cream together 55 g butter, 100 g brown sugar, and 60 g sugar. Mix on medium speed.
- Add 1 egg, mix until combined. Mix on medium-low speed.
- Add ½ tsp vanilla extract and mix. Scrape the down the sides and mix until fully combined. Mix on medium-low speed.
- Turn your mixer off. Add 240 g einkorn flour, ½ tsp baking soda, and ½ tsp salt Mix on medium-low speed until fully combined with wet ingredients.
- Turn your mixer off. From here you will mix with a spatula. Add 100 g chocolate chips.
- I use an 1/8 cup to measure out mounds of cookie dough, you can use a cookie scoop, or 2 scoops with a tablespoon. Place your cookie dough mounds on a cookie sheet lined with parchment paper, spacing them at least 2 1/2 inches apart.
- Bake the cookies for 14-16 minutes, depending on how gooey you like the centers!
- Let cool for 5-10 minutes then enjoy!
Notes
Notes:
- I always double or triple this recipe and freeze the dough balls on a cookie sheet.
- Once frozen move to a sealable container and bake as many as you need the next time you need a quick desert that has no mess!
- You can add an extra egg to this recipe, it will make the cookies less fluffy and more rich in taste. However, it will also make the dough less friendly to handle, as it is much sticker in texture. I recommend this step, however that is a preference. If adding an extra egg, add an additional 2 minutes to your cook time.
- This recipe has only been tested with einkorn all purpose flour, if you substitute another flour the results may not turn out.
- Double the butter if you’d prefer a less cake like cookie.
- My recipes are tried and tested in a humid climate around 1,500 feet in elevation. Depending on your elevation, you may have to alter my recipe slightly. Higher elevation cook times should bake between 8-10 minutes.
- 4 Tbsp butter
- ½ cup brown sugar
- 1/4 cup sugar
- 1 egg
- ½ tsp vanilla extract
- 2 cups einkorn flour
- ½ tsp baking soda
- ½ tsp salt (omit if using salted butter)
- ½ cup chocolate chips
Hi! I am making these right now. In your first ingredients list in the grams you list that you use 1/2 tsp baking SODA, but then in the converted list that is in cups measurements you list 1/2 baking POWDER. Just want to clarify which should be used! Thanks!
Hi Sue, I am so sorry for the confusion, it is supposed to be baking soda!
Have you ever made these sourdough or do you think it would work?
Melanie, I have not made them sourdough but I think they would turn out so yummy if you tried!
Hi, Ashley!
I tried to make cookies using your recipe and ended up adding 1 regular egg + 1 egg yolk. They taste very good but the only problem is that my cookies rise too much. They are not flat and chewy like your in the picture. Any idea why that could happen?
Thanks,
Vio
Hi Vio,
I am sorry your cookies didn’t turn out like my photos. I think I know what might have happened! I remade the cookies adding one extra egg yolk, scooped and baked them. They tasted good but were different than my previous batches. They rose more and were more cake like then flat and chewy. I was puzzled until I realized that I had used baking powder to make them instead of baking soda, I grabbed the wrong bag! So I redid it a second time using baking soda and they turned out like normal – chewy and not so much rise! Another trick I use (I have a gas oven so cooking times and heat vary greatly throughout the year) is to undercook them a little to make them extra chewy. I will often pull them out of the oven around 12 minutes for a slightly undercooked texture then allow them to fully cool before serving. They set perfectly and my family prefers them that way!
Thank you for reaching out, I hope this helps!
Question, do you use salted or in salted butter?
Hi Sabrina, you can use either! If you use unsalted butter make sure you add ½ tsp salt. If using salted butter dont add any extra salt. Hope that helps!
Normally don’t leave comments or replies but these are AMAZING!! Turned out just perfect- used recipe to the dot. Crispy on the outside chewy inside! Perfection! This is also my first ever einkorn recipe I tried and now excited to try more! Thanks for a great recipe!
Thank you so much Dee! I feel honored you left a comment and that you enjoyed this einkorn chocolate chip cookie recipe, it made my day!
Loved it! I used 200 grams of fresh milled einkorn flour and was very pleased with how they turned out. My husband liked them, too, and he was very skeptical of the einkorn flour.
Rebecca, I am so glad to hear your husband likes them despite using einkorn flour! They become a favorite among many skeptics in our circle as well! Thank you for sharing how many grams of fresh milled einkorn you used as well! That is good to know it turned out!
Can I use coconut sugar for brown sugar and organic cane sugar for regular sugar?
Hi Stacey,
Great question, I use organic cane sugar and organic brown sugar in this recipe. I will update that in the post. As for substituting coconut sugar for brown sugar, here are my thoughts. Brown sugar is white sugar mixed with molasses. If you remove the brown sugar you will need to add like ingredients back in. I don’t think coconut sugar alone would be a sufficient replacement. However, it is possible that if you mixed a little molasses in your coconut sugar, then it may be a sufficient replacement resulting in a similar outcome to my recipe. I am very curious if you give it a try, please let me know how they turn out!
They were really dry
I will have to tweak the recipe. I used whole wheat Einkorn is that why?
Oh no! I am so sorry to hear they didn’t turn out right! I did use all purpose einkorn flour for this cookie recipe. You will need to use less flour by weight when converting from all purpose einkorn to whole wheat einkorn. For all purpose einkorn the recipe calls for 240 grams of flour. When using whole wheat einkorn, I recommend 192 grams. This is because whole wheat einkorn requires more liquid. So instead of increasing all the wet ingredients, I reduce the amount of the whole grain einkorn. By doing this you should get soft and chewy cookies, not dried out. I also recommend cooking for the minimum time and checking them at that point. If they need the full amount of cook time, keep them in the oven for the maximum time. The timing will depend on your elevation and oven (gas or electric). Please let me know if this helps and how your next batch of cookies turn out!
I made these with whole wheat einkorn, 192 grams as Ashley suggests, and they came out pretty well! Not dry at all… but they did spread. I left the dough in the refrigerator for 2 hrs so I did my best to keep them higher but I wonder if adding *a bit* more flour next time might make them less flat, but without drying them out.
Catherine, Thank you for letting me know that they spread too much when using the whole wheat einkorn. I agree adding a little more flour would help with that, but as you already mentioned, be careful to not add too much or else they will turn out dry!
I just barely tried these cookies, and I have to say these are the BEST chocolate chip
The Einkorn flour makes all the difference in the world!
Thanks so much for introducing me to this flour and this recipe!
I am so glad to hear you and your family enjoy the recipe! Thank you so much for sharing your experience!
These are the best chocolate chip cookies I’ve ever had!
I am so glad you you think so!