Einkorn Chocolate Chip Cookies: A Nostalgic Treat, Perfected

Einkorn chocolate chip cookies offer a delicious and unique twist on the classic treat. They are made with einkorn flour, an ancient wheat variety prized for its nutty flavor and nutritional benefits. It’s a flour so versatile and beloved that for many, it’s the preferred choice for any baking project that doesn’t involve sourdough.

These einkorn chocolate chip cookies are not just another cookie recipe; they are a revelation. They offer all the chewy, buttery goodness you crave, but with the wholesome, ancient goodness of einkorn that makes them feel like a treat you can truly feel good about.

WHY EINKORN MAKES THE ULTIMATE CHOCOLATE CHIP COOKIE

If you’re new to einkorn, you’re in for a treat. This ancient grain is the star of this recipe for several compelling reasons.

• First, its unique flavor profile is naturally sweeter and more complex than modern wheat, adding a delightful, nutty depth to the cookie that perfectly complements the chocolate.
• Secondly, einkorn has a different gluten structure that is often easier to digest for many people, making these cookies a gentler option.
• Furthermore, this recipe is meticulously crafted to work with einkorn’s absorption properties, ensuring you get a cookie that spreads perfectly and achieves that ideal chewy-with-a-crisp-edge texture.
• Finally, baking with einkorn connects you to a centuries-old tradition, turning a simple baking session into something truly special.

Einkorn Chocolate Chip Cookies: A Nostalgic Treat, Perfected

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• Author: Lidia Bellacci
• Total Time: 20 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Classic, chewy chocolate chip cookies made with wholesome einkorn flour, rich in flavor with a tender texture and nutty aroma.

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Ingredients

Scale 1x2x3x

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose einkorn flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup semisweet chocolate chips

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Instructions

• 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• 2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
• 3. Beat in the egg and vanilla extract until well combined.
• 4. In a separate bowl, whisk together einkorn flour, baking soda, and salt.
• 5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
• 6. Fold in the chocolate chips.
• 7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• 8. Bake for 9–11 minutes, or until the edges are golden and the centers are just set.
• 9. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Einkorn flour absorbs liquids differently than modern wheat; avoid overmixing for the best texture.
• For a deeper flavor, chill the dough for 30 minutes before baking.
• Store cookies in an airtight container for up to 4 days or freeze for up to 2 months.
• Add a sprinkle of flaky salt before baking for a gourmet touch.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 2 cookies
• Calories: 160
• Sugar: 11g
• Sodium: 85mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg

Keywords: einkorn flour, chocolate chip cookies, ancient grain, wholesome dessert

UNDERSTANDING EINKORN CHOCOLATE CHIP COOKIE: YOUR SECRET WEAPON FOR BAKING

Einkorn flour behaves differently from all-purpose flour, and understanding this is the key to cookie success. Its gluten is more fragile and it absorbs liquid more slowly. Because of this, we use a slightly different technique: creaming the butter and sugars for a full 3-5 minutes is non-negotiable, as it incorporates essential air into the dough.

Moreover, we avoid over-mixing once the flour is added to protect the delicate gluten strands. Chilling the dough is another critical step; it allows the einkorn to fully hydrate, resulting in a thicker, chewier cookie that doesn’t spread too thin. Trust me, these small adjustments lead to a perfectly baked cookie.

YOUR SIMPLE, WHOLESOME INGREDIENT LIST

Using high-quality ingredients will make your einkorn cookies truly shine.

For the Cookies:

• 2 ¼ cups (270g) all-purpose einkorn flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 cup (2 sticks / 225g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
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• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 cups (340g) semi-sweet chocolate chips



THE BAKER’S TOOLKIT

You likely have everything you need already! Here’s your list:

• A stand mixer or electric hand mixer
• Mixing bowls
• A whisk and a spatula
• Baking sheets
• Parchment paper or silicone baking mats
• A cookie scoop (optional, but great for uniform cookies)

BAKING MAGIC: YOUR STEP-BY-STEP GUIDE

Let’s transform these simple ingredients into cookie jar magic. Follow these steps for flawless results.

COMBINE THE DRY INGREDIENTS

First, take a medium bowl and whisk together the einkorn flour, baking soda, and salt. This ensures the leavening agent is evenly distributed throughout the dough, which is especially important for consistent baking with einkorn.

CREAM THE BUTTER AND SUGARS

In the bowl of your stand mixer, combine the softened butter, granulated sugar, and brown sugar. Beat them together on medium-high speed for a full 3 to 5 minutes. The mixture should become light, pale, and fluffy. This step is crucial for creating air pockets that will give your einkorn chocolate chip cookies their perfect texture.



ADD THE WET INGREDIENTS

Next, add the room-temperature eggs one at a time, beating well after each addition. Then, mix in the vanilla extract. Scrape down the sides and bottom of the bowl to ensure everything is fully incorporated.

INCORPORATE THE DRY INGREDIENTS

With the mixer on low speed, gradually add the dry einkorn flour mixture. Mix only until the flour streaks have just disappeared. It’s okay if there are a few dry spots! Finally, use your spatula to gently fold in the chocolate chips by hand. This prevents over-mixing.

THE CRUCIAL CHILL TIME

This is the step you don’t want to skip. Cover the bowl and chill the cookie dough for at least 1 hour, or ideally up to 24 hours. Meanwhile, preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper. This rest allows the einkorn flour to fully hydrate and the flavors to meld, resulting in a richer taste and a chewier, less-spread cookie.

SCOOP AND BAKE TO PERFECTION

Using a cookie scoop or a tablespoon, portion the dough onto your prepared baking sheets, leaving about 2 inches between each cookie for spreading. Bake for 9-11 minutes, or until the edges are golden brown and the centers still look slightly soft and underdone.



THE FINAL COOL DOWN

When the cookies are done, remove the baking sheet from the oven. Let the cookies cool on the hot baking sheet for 5 full minutes. This allows them to set up properly without becoming over-baked. Then, transfer them to a wire rack to cool completely.



PRO TIPS FOR BAKING NIRVANA

Elevate your cookies from great to extraordinary with these simple tricks.

• Weigh Your Flour: For ultimate accuracy with einkorn, use a kitchen scale. If you must use cups, fluff the flour with a spoon before gently spooning it into the cup and leveling it off. Do not pack it.
• The Flaky Salt Finish: For a next-level touch, sprinkle a tiny bit of flaky sea salt on the warm cookies right out of the oven.
• Don’t Over-Bake: They will look underdone, but trust the process! They continue to cook on the hot tray, yielding a wonderfully chewy center.
• Soften Butter Correctly: Your butter should be cool to the touch but leave an indent when pressed. Melted butter will cause excessive spreading.

DELICIOUS VARIATIONS TO TRY TONIGHT

This dough is a fantastic base for all your cookie dreams.

• Einkorn Sea Salt Toffee: Replace ½ cup of chocolate chips with chopped toffee bits and finish with flaky sea salt.
• Nutty Einkorn Delight: Fold in 1 cup of chopped walnuts or pecans along with the chocolate chips.
• Cinnamon Einkorn: Add 1 teaspoon of ground cinnamon to the dry ingredients for a warm, spiced flavor.

STORING AND FREEZING FOR LATER

These einkorn chocolate chip cookies keep wonderfully! Store them in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months. For fresh-baked cookies anytime, freeze the scooped dough balls on a tray before transferring to a bag. Bake from frozen, adding 1-2 minutes to the baking time.

TROUBLESHOOTING: YOUR QUESTIONS ANSWERED

“My cookies spread too much.”
This is likely due to dough that wasn’t chilled long enough, butter that was too soft, or an inaccurate flour measurement. Ensure you chill the dough and measure your flour correctly.

“My cookies are too cakey.”
You may have over-measured the flour or over-mixed the dough after adding the einkorn flour. Mix until just combined.

“Can I use whole grain einkorn flour?”
Yes, but the texture will be more dense and nutty. For a closer match to this recipe, I recommend using all-purpose einkorn flour.

“Why is the dough so sticky?”
Einkorn absorbs moisture slowly. The dough will be softer and stickier than traditional cookie dough before chilling. The chill time firms it up perfectly.

A NOTE ON THE ANCIENT GRAIN

einkorn chocolate chip cookies are a wonderful, nutritious ancient wheat. It is not gluten-free, but its different gluten structure is often better tolerated. It is packed with protein, antioxidants, and essential minerals, making these cookies a slightly more wholesome indulgence.

MY STORY: HOW EINKORN WON MY HEART

My journey with einkorn chocolate chip cookies began out of sheer curiosity. I kept hearing about this “ancient grain” and decided to buy a bag on a whim. The first thing I baked was a simple loaf of bread, and I was stunned by the rich, yellow crumb and incredible flavor. But the true test was the chocolate chip cookie.

Could this ancient flour hold up to my family’s beloved classic? The moment these einkorn chocolate chip cookies came out of the oven, perfectly golden, chewy, and with that incredible nutty aroma, I knew there was no going back. They’ve been our go-to ever since, a treat that feels both timeless and entirely new.

YOUR FINAL BAKING CHECKLIST

Before you preheat the oven, run through this list:

• Butter and eggs are at room temperature.
• Einkorn flour is measured accurately (by weight is best!).
• Oven is preheated to 375°F (190°C).
• Baking sheets are lined with parchment paper.
• You have patience for the 1-hour chill!

FREQUENTLY ASKED QUESTIONS

What is einkorn flour?

Einkorn is the most ancient form of cultivated wheat, known for its nutritional profile and rich, nutty flavor. It is not gluten-free.

Can I substitute all-purpose flour for einkorn 1:1?

In this specific cookie recipe, yes! This recipe was developed specifically for all-purpose einkorn flour. For other recipes, substitution may not be as straightforward.

Where can I buy einkorn flour?

You can find it in the baking aisle of well-stocked grocery stores, at health food stores, or easily online from brands like Jovial Foods.

Why are my einkorn cookies dense?

This is usually from over-mixing the dough after adding the flour, which toughens einkorn’s delicate gluten. Mix until just combined.