Einkorn Flour Chocolate Chip Cookie Recipe

This Einkorn flour chocolate chip cookie recipe features crispy edges, soft centers, and melty chocolate chips.

Baking with Einkorn flour can be a bit of a challenge, but when you get it right it can make for some ultra delicious treats.

These einkorn chocolate chip cookies are packed with flavor and the texture is amazing: crispy edges and chewy middles.

The secret to success is all in the combination of ingredients and technique. Bonus: there’s no need to pull out your stand mixer for this recipe since you’ll be using melted butter.

Let me show you how it’s done done done!

Video Tutorial

If you like to have a visual demonstration of the recipe process, click play on the video above! The written tutorial and printable recipe are below.

Ingredient Notes:

Here are the simple ingredients you’ll need:

• Salted butter: I used Kerrygold salted butter to test this recipe. Keep in mind that Kerrygold tends to be on the saltier side. You’ll be browning the butter, so keep that in mind!
• Light brown sugar: We’ll be using predominantly brown sugar in this recipe to keep things soft and chewy.
• Granulated sugar: But we also want a bit of granulated cane sugar to help get things crispy.
• 1 large egg + 1 large egg yolk: The addition of an extra yolk helps to keep these cookies chewy and rich.
• Vanilla extract: No chocolate chip cookie is complete without some good-quality, pure vanilla extract (no imitation vanilla flavoring, please!).
• Whole milk: Since browning butter evaporates some of the liquid, we’ll be adding some back into the cookies in the form of milk! Just a couple tablespoons does the trick.
• All-purpose einkorn flour: I tested this recipe using an all-purpose einkorn flour, which is basically einkorn flour that has been sifted to remove some of the bran, making it easier to bake with. If you grind your own flour from einkorn berries, you’ll need to sift it yourself, which can be quite tedious. If you’re curious about learning more about einkorn, make sure to check out the section just above the recipe card!
• Baking soda: This recipe relies only on baking soda for the leavening agent. It helps them to brown more quickly as well.
• Salt: Even though we’re using salted butter, you’ll want to add some extra salt as well. I use unrefined sea salt, so if you’re using table salt you may want to reduce the amount a bit.
• Dark chocolate chips: I personally like dark chocolate chips (70% cacao or higher) in my chocolate chip cookies. Keep in mind that they don’t melt quite as easily as semi-sweet or milk chocolate chips.

Step-by-Step Instructions

First things first: you want to brown the butter right away since it needs some time to cool. Browning the butter lends a wonderful, nutty flavor to these einkorn cookies.

Don’t be intimidated if you’ve never browned butter before: it’s actually pretty easy!

1. Place the butter in a skillet.
2. Melt over medium heat. Once it is completely melted, turn the heat down to medium-low.
3. Continue cooking, swirling the pan occasionally, until the milk solids separate and turn a deep brown color.
4. Immediately pour the butter into a heat proof large bowl (DO NOT let it sit in the pan or it will continue to cook and burn) and allow to cool for 10 minutes.

Sifting the Dry Ingredients:

Set a large fine mesh sieve over a separate bowl (a medium sized mixing bowl is fine). Measure the einkorn flour into the sieve.

I like to weigh my einkorn flour with a kitchen scale for the most accurate measurement. If you prefer to use a measuring cup, make sure to use the spoon + level method: Carefully spoon the flour into the measuring cup until heaping full, then level it off with the back of a knife. This is especially important with einkorn flour since it can become compacted and clumpy in the flour container.

Add the salt and baking soda on top.

Sift the dry ingredients together into the bowl. Set aside.

NOTE: It’s important to sift the flour because einkorn tends to be more clumpy than regular flour (all-purpose wheat flour).

Adding the Sugars and Eggs:

Once the browned butter has cooled for 10 minutes, add the brown sugar and granulated sugar and mix well.

Add the egg, egg yolk, milk, and vanilla extract.

Mix until well combined.

It’s so fun to see the ingredients emulsify once you add the eggs!

Add the sifted dry ingredients to the butter/sugar mixture.

Carefully fold in just until there are a few bits of unmixed flour left. Make sure to stir in any flour that clings to the sides of the bowl as well!

NOTE: This whole mixing process could be done with a stand mixer fitted with the paddle attachment. A hand mixer would also work, but I prefer to mix by hand!

Finishing Touches:

Add the chocolate chips and gently mix just until evenly combined.

Chilling the Dough:

Cover the dough and place in the refrigerator for at least 2 hours, and up to 2 days.

You might be able to get away with chilling the dough for just 1 hour, but I recommend chilling for the full 2 hours if possible.

Baking Time!

After the dough has chilled, preheat your oven to 375° Fahrenheit (190° Celsius) and line a heavy duty baking sheet with parchment paper.

Scoop balls of dough onto the prepared cookie sheet pan (a cookie scoop is really handy here but 2 spoons will also work). Make sure to space at least 2 inches apart (more if your cookie dough balls are on the large size).

If you like really pretty cookies, you can save out a few chocolate chips and poke them into the tops of the cookie dough balls.

Bake the cookies in your preheated oven for 10-12 minutes, or until the edges are golden brown.

Allow to cool on the pan for 5 minutes after baking, and then remove the cookies to a wire cooling rack to finish cooling.

Serving

Of course any chocolate chip cookie will be best served warm from the oven with a glass of cold milk. But these still stay soft even when fully cooled to room temperature.

However, you can place them in a warm oven to reheat for a few minutes if you really like that melty chocolate vibe.

Storing:

There are several options when it comes to storing these cookies.

You can store the baked cookies at room temperature in an airtight container for about 3-5 days.

You could also store the baked cookies in a freezer safe container in the freezer for about 2-3 months. This is how my grandma stores her chocolate chip cookies, so it’s a very nostalgic method to me.

Another option is to scoop out portions of cookie dough and store in an airtight container in the refrigerator for up to 2 days. Then you can bake the cookies in 2 batches so each batch is warm from the oven when you serve.

You can also store the unbaked cookies in a freezer safe container in the freezer for 6-8 weeks.

When you’re ready to bake, just bake the frozen dough according to the recipe instructions, but add a few extra minutes to the baking time.

Now you can have fresh cookies whenever the craving hits!

What is Einkorn Flour?

Einkorn flour is made from the grain of the Triticum monococcum plant, which is part of the wheat genus (Triticum). It is believed to be the oldest variety of wheat grown by humans.

While this ancient grain flour is part of the wheat “family” of grains, it behaves a bit differently than modern wheat flour in baking. This is because the ratio of starches and proteins is different. Einkorn tends to absorb liquids and fats at different rates and amounts than regular wheat flour.

Einkorn Flour Benefits:

Compared to modern wheat, einkorn has a higher concentration of certain vitamins and minerals including Lutein (a carotenoid), Manganese, Magnesium, certain B Vitamins, Zinc, and more.

It also has a higher concentration of protein and fiber, and a lower concentration of starches.

Also, while einkorn is not gluten-free, the structure of the gluten is a little different, so some people with a slight gluten sensitivity may find that einkorn flour doesn’t affect them in the same way.

Always consult with your doctor before making any dietary changes, especially if you have celiac disease or any other allergies. DO NOT consume einkorn or any other wheat related products if you have celiac disease!!

Source, Source, Source

Where to Buy Einkorn Flour:

Most health food stores these days should carry einkorn flour. If you can’t find any locally, there are many online whole foods focused stores that carry it. Thrive Market and Azure Standard are a couple of online shops that carry it.

Just make sure that you’re getting all purpose einkorn flour for this recipe. Whole grain einkorn flour can be great for other recipes, but that’s not what I used to test this one.

So that’s my recipe for the best einkorn chocolate chip cookies (IMO)! Make sure to check out my other einkorn recipes below:

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