This cookie combines 2 of my favorite things- ancient grains, and chocolate chip cookies. Once you try these Einkorn Chocolate Chip Cookies you will know exactly what all the fuss is about.
If you like einkorn and are looking for other recipes, let me share a few I recently published. This einkorn banana bread is just the best! Einkorn cornbread is also a really great recipe as well!
What Makes These Cookies So Good?
This cookie recipe has all the things to love about a good chocolate chip cookie. They have a great flavor, are chewy, and loaded with tons of chocolate chips.
These are great cookies for all the right reasons, but they are also healthier too. When you sub out all that refined flour for an ancient grain flour, things get so much better!
Not only is the einkorn flour a healthy addition to these cookies, but it also adds a really nice nutty flavor. I love it!!
- Einkorn flour- You can buy the einkorn flour. If you want to get a little more involved, I love to grind my own grains in my Nutrimill grain mill. The einkorn grains are purchased from a local Idaho farm.
- Baking soda- This is my favorite leavener, and I use it in almost all the cookies I make.
- Salt- it only takes a touch, but these cookies won't be the same without it.
- Butter- Make sure the butter is softened before you start making your cookies.
- Brown and granulated sugar- Both sugars make the best chocolate chip cookies. They add the chewy texture and flavor.
- Vanilla- Pure vanilla is the best choice here.
- Eggs- these add structure and flavoring to the cookies.
- Chocolate chips- dark chocolate chips are ALWAYS my go-to. If you like something a little milder, semi-sweet or milk are great too.
- Walnuts- These are optional, but they sure add something so good to these cookies!
How To Make
Start by mixing your flour, baking soda, and salt in a small bowl. Set it aside.
Next, cream your butter with the sugars for several minutes until it is light and fluffy. Make sure and scrape the bowl down every minute or so. This will ensure that all ingredients are well blended.
Add in the egg and vanilla. This time when you mix the dough, only mix it to combine. The dough can get overmixed pretty easily. Scrape down the bowl. Now add in the flour mixture. Make sure again, not to overmix.
Scrape one more time. Last in are the chocolate chips and the walnuts. Mix only to combine.
From here, do not bake right away. I know you might be tempted, but don't do it. The flour needs time to hydrate. It is best chilled overnight, for 8-12 hours at least.
I like to make it one day and bake the next. Preheat the oven to 350 degrees. Shape your cookies and bake until the edges are just barely browned.
That is it! These cookies are delicious hot, warm, cool, chilled, and even frozen. I have tried them every way you could imagine, and loved them all!
Make sure if you are buying flour instead of grinding that you loosen the flour with a fork. The flour will get compacted in shipping and storage. Loosening it up will get a more accurate measurement of what I measured with mine.
I promise you NEED to chill this dough, and for a substantial amount of time. Einkorn cookies really are best if the flour is hydrated.
When I was testing this recipe, I tried baking right away. I also tried at 2,6, and 12 hours. By far, I liked the texture of the 12 hours one the best. With many grains, you can hydrate the flour quickly, einkorn seems to take more time.
2 things to note about baking with whole grains, do not overmix and do not overbake. This will result in a tough and crispy cookie. Let me explain more...
Make sure once the eggs are added, you don't overmix. The protein in the eggs will cause the cookies to get tough if they are overmixed in any cookie, but even more so in whole grain cookies.
Also, when you are baking, don't overdo it. Unless you like crispy cookies, then go for it! Whole grain flours absorb more moisture and this is really noticeable in baked goods. I will always underbake just a TOUCH.
Without a doubt, yes. It is a much healthier option than refined flour.
It has the lowest glutenin out of all wheat. So, yes it does have less gluten.
You sure can. The cookie dough can be frozen, or the cookies can be frozen after they are baked as well. I love this make this dough ahead of time, scoop out the cookie balls, then freeze the balls. Then, when I am ready to bake, I thaw as many as we want to bake.
Einkorn Chocolate Chip Cookies
- 3 ¼ cup einkorn flour I freshly grind my flours, if you do not, make sure and loosen the flour with a fork. It will compact during shipping and storage. Then, spoon it into your measuring cup. This will keep the flour light.
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup softened butter 2 sticks
- ⅓ cup granulated sugar
- 1 cup dark brown sugar, lightly packed you can also use light brown, I just love dark brown.
- 2 teaspoons vanilla
- 2 eggs room temp
- 1 ½-2 cups chocolate chips I always prefer dark chocolate, but you can use whatever you like.
- 1 cup chopped walnuts these are optional, but add great flavor.
- Combine the flour, baking soda, and salt in a small bowl and set aside.
- In your mixing bowl, cream the butter, granulated, and brown sugar until they are light and creamy. This will take about 2 minutes.
- Add in the eggs and vanilla. This time only mix to combine. You don't want to overmix once the eggs are added in. Scrape down the sides of the bowl, and mix just barely again.
- Next are the dry ingredients. Add these in and mix, again, only mixing to combine.
- Last is the chocolate chips and walnuts if you are using them, again mix to combine.
- Now, you might be tempted to bake the cookies right now, but don't do it! Einkorn flour really seems to need overnight hydration. So, cover the cookies and let them chill in the fridge for at least 24 hours.
- The next day, preheat your oven to 350 degrees. Scoop your cookies onto a baking sheet lined with parchment. You don't have to use parchment, but it makes cleanup so easy!
- Make sure and space the cookies out a bit as they will spread slightly. I bake 10 per sheet pan.
- Place them in the oven and bake for 12-14 minutes. The edges should be golden brown. Only the edges though. These cookies are easy to overbake, so keep an eye on them!
- Remove them from the oven. You can eat them when they are warm, cooled slightly, or even chilled. I promise they are good any way you eat them!
- Now, sit back and enjoy. You deserve it!
There are NO EGGS or vanilla in the ingredient list! If you are going to post a recipe, make sure it is complete
There are eggs and vanilla in the ingredient list?
Debbie T. says
Hi. Can I substitute some of the all-purpose einkorn with whole grain einkorn (I'm trying to use it up). What other adjustments should I make? Thanks--can't wait to try these!
You sure can! They will have a lighter texture even. No adjustments will need to be made. Happy baking!
Natosha Allen says
These turned out too cake like :/
Did you chill for 8-12 hours? I have only had the cake-like texture when I bake right away. I also find this when I overmix the batter. After the eggs are added, only mix to incorporate. I hope that helps!