Einkorn Chocolate Chip Cookies
These einkorn chocolate chip cookies are crispy on the edges and gooey and chewy on the inside. They can be made with fresh-milled einkorn for a 100% whole grain treat. Or you can use store-bought einkorn flour. Either way, you are going to love them.
Servings: 24 cookies
Calories: 163kcal
Ingredients
- 8 tablespoon unsalted butter softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups einkorn flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse kosher salt (plus more for sprinkling)
- 1 1/2 cups chocolate chips (or more or less if you prefer)
Instructions
- Preheat the oven to 375° F. Line a cookie sheet with parchment paper or prepare a cookie stone.
- In a medium bowl, mix the dry ingredients. Set aside.2 cups einkorn flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon coarse kosher salt (plus more for sprinkling)
- In the bowl of a stand mixer, cream the butter, brown sugar, and white sugar.8 tablespoon unsalted butter, 1/2 cup brown sugar, 1/2 cup white sugar
- Add in the whole egg, egg yolk, and vanilla. Mix until combined.1 egg, 1 egg yolk, 1 teaspoon vanilla extract
- Add half of the dry ingredient mixture to the wet ingredients. Mix on low speed until mostly combined (don't overmix).
- Mix in the other half of the dry ingredients. Again, don't overmix.
- Fold in the chocolate chips.1 1/2 cups chocolate chips (or more or less if you prefer)
- Spoon the 2-3 tablespoons of cookie dough balls—one at a time—onto the prepared baking sheet, keeping them evenly spaced.
- Bake for 8-10 minutes or until they are just barely turning golden brown. (If your cookies are very large, like the ones I make, they can take closer to 10-12 minutes).
- Optional: As soon as you take them out of the oven, use a fork to lightly press down on the top of the cookies just enough to release the air in them. This will make a thinner, crisper cookie. For a softer cookie, skip this step.
- Optional: Sprinkle with a touch of coarse salt.1/2 teaspoon coarse kosher salt (plus more for sprinkling)
- Allow them to cool on the sheet for 5 minutes until transferring to a cooling rack.
Notes
- Chilling the dough for at least 30 minutes can yield a fluffier cookie. I usually don't do this because my family prefers thin cookies. But cold dough prevents spreading while baking.
Nutrition
Serving: 1cookie | Calories: 163kcal | Carbohydrates: 9g | Protein: 0.4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 45mg | Potassium: 11mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 137IU | Calcium: 17mg | Iron: 0.1mg
