Tinhateats

Einkorn Brown Butter Chocolate Chunk Cookies with Maple Toffee

Einkorn brown butter chocolate chunk cookies with homemade maple toffee are an unexpectedly irresistible combination. These cookies bake up rich, chewy, and full of deep, caramelized flavor. Made with pure maple sugar and wholesome einkorn flour, every bite is filled with melty pools of chocolate and crunchy bits of maple toffee—creating a bakery-style cookie you can easily make right at home. If you love elevated, from-scratch baking, this is one of those recipes that feels special but is surprisingly simple to pull together.

Jump to recipe

Jennifer Hall
April 10, 2026
8:06 am
No Comments
• This site generates income via ads and may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Why You’ll Love These Brown Butter Chocolate Chunk Cookies

Elevated flavor: Brown butter and homemade maple toffee create deep caramelized notes for a bakery-style einkorn chocolate chip cookie.
Perfect texture: Soft, tender centers with golden edges and melty pools of chocolate in every bite.
Naturally sweetened: Made with maple sugar for a rich, warm sweetness that pairs beautifully with einkorn flour.
Bakery-quality at home: These cookies bake up with golden tops, soft centers, and that classic homemade charm.

These brown butter chocolate chunk cookies are an elevated take on my einkorn chocolate chip cookies, made with rich brown butter, melty chocolate chunks, and homemade maple toffee for an irresistible flavor.

This elevated version of my classic einkorn cookie recipe has deep caramelized notes from the maple toffee, pools of melted chocolate, and a soft, tender, chewy texture thanks to the maple sugar and einkorn base. Think bakery-style—like an $8 cookie, made right at home.

Or, if you want something very similar before making this batch, my Single Serve Einkorn Chocolate Chip Cookie is a great place to start. It also uses brown butter and maple sugar, so it has a similar flavor and texture in a smaller, quick-bake version- perfect for those late night cookie cravings!

And if you are a classic chocolate chip cookie lover- you got to try my Einkorn Chocolate Chip Cookies made with softened butter and uses a combination of coconut sugar and maple sugar for that classic white sugar brown sugar combination.

How do I Make Homemade Maple Toffee for Cookies

Making homemade maple toffee is a very simple process. This maple toffee recipe uses just two ingredients and takes about 4–7 minutes to cook on the stovetop.

All you need is a thermometer (candy or digital). Heat the mixture over the stove, stirring continuously as it cooks. Once it reaches 310°F, immediately remove it from the heat, pour it onto a parchment-lined baking sheet, and spread it thinly and evenly.

Allow it to cool completely, then break it into small bits.

You’re going to love the rich, caramel-like, almost butterscotch flavor—this maple candy-style toffee is what gives these cookies their signature taste and sets them apart from my traditional einkorn chocolate chip cookies.

If you need more detailed directions on how to make this maple toffee recipe, click here!

Ingredients needed for these brown butter chocolate chunk cookies with einkorn flour

Key Tips For Success

Cool your brown butter properly: Let the brown butter cool until it thickens back to a soft, room-temperature solid. This helps cream the butter and sugar together creating thicker, softer cookies with a chewy center.

Add extra mix-ins on top before baking: Press a few chocolate chunks and maple toffee bits onto each dough ball for that bakery-style “loaded” cookie look.

Don’t skip the chill time: Chilling the dough for at least 12-24 hours helps the einkorn flour fully hydrate, develops flavor and keeps the cookies thick and chewy with less spread.

Measure einkorn carefully: Spoon and level your flour (or weigh it if possible) this ensures the best results! Too much flour will make the cookies dry, too little will make them spread. This is the #1 cookie mistake time and time again!

Shop this blog post

Step-By-Step Directions-How to Make Brown Butter Chocolate Chunk Cookies with Einkorn + Maple Toffee

Start by browning your butter

Melt butter over medium heat, stirring occasionally, until it foams, then turns golden brown with a nutty aroma and brown specks forming at the bottom. Remove from heat immediately to prevent burning. Transfer to a bowl to cool until resolidified to room temperature.

Make your maple toffee bits

Prepare a rimmed baking sheet with parchment paper and have a thermometer ready. In a 2-quart saucepan over medium-low heat, melt the butter. Once almost melted, add the maple sugar. Whisk continuously for 4–7 minutes, stirring constantly and checking the temperature periodically. Once the mixture begins to thicken, pulls away from the sides, and reaches 305–310°F, immediately remove it from the heat. Pour onto the prepared baking sheet and quickly spread it thin and evenly with a spatula. Allow it to cool completely, then break into small toffee bits.

Cream butter and sugars, add eggs & vanilla

Using a stand mixer with the paddle attachment, cream together brown butter and maple sugar until light and fluffy, about 1-2 minutes. Add room temperature eggs and vanilla bean paste. Mix until combined.

Scrape down the bowl & add dry ingredients

Scrape down the sides of the bowl, then add einkorn flour, baking soda, salt, chocolate chunks, chocolate chips, and homemade maple toffee bits. Mix until just combined.

Scoop and refrigerate

Using a large 3-tablespoon cookie scoop, portion each cookie onto a parchment-lined baking sheet. Add a few extra pieces of chocolate chips, chunks and maple toffee. Cover with saran wrap and refrigerate overnight for 12-24 hours. If freezing some, make sure you chill the cookie dough prior to freezing. This ensures the best flavor and proper hydration.

Scoot Your Cookies Right Out of the Oven!

Most cookies bake up a bit uneven around the edges, no matter how perfectly shaped the dough balls were going into the oven. As soon as the cookies come out, use a round cookie cutter (slightly larger than the cookies) and gently swirl it around each one. This nudges the edges back into a perfectly round, bakery-style shape while they’re still soft.

Frequently Asked Questions

Where to buy einkorn flour?

With einkorn flour gaining popularity it has become much easier to source it locally at more grocery and specialty stores. I like the consistency of jovial einkorn flour. It typically weighs close to 120 grams per cup which makes it easy for beginners just getting started, especially if you aren’t actively using a scale to measure your flour.

I also, am a huge fan of farm2flour brand as it is freshly milled, within 7 days of being shipped to your house, it smells and tastes amazing, and I find it to be a better bang for your buck especially because you can subscribe or buy in bulk to avoid shipping costs. The more you buy, the better the price per pound. For instance, a 5lb bag of their einkorn is $3.40 per pound, compared to $5.12 per pound for the 2lb bag. I’ve found that ordering 30lbs at a time offers the best deal with free shipping on anything over $99.

Cooking with Einkorn flour is usually pretty straightforward, often being a 1:1 or sometimes a 1:1.25 replacement for regular all-purpose flour in most recipes, but there are some notable differences to keep in mind if your recipe isn’t producing the quality product you’d like. Einkorn flour is more dense than regular flour due to its low gluten content, it absorbs less fat and liquids than modern wheat flours and at a much slower absorption rate. The adjustment of liquid may be necessary in some recipes, especially those that require refrigeration.

Are these einkorn chocolate chip cookies different from your classic recipe?

Yes. This is an elevated version made with brown butter and homemade maple toffee for a deeper, more caramelized bakery-style flavor, while still keeping the base structure of my classic einkorn chocolate chip cookies. If you want to try a similar cookie like this I developed a Single Serve Einkorn Chocolate Chip Cookie Recipe that uses brown butter and maple sugar, you can make it in under 30 minutes from start to finish and its perfect for when those late night sweet cravings hit!

Do I need to chill einkorn chocolate chip cookie dough?

Yes, chilling the dough for at least 12-24 hours is highly recommended. This helps the brown butter firm up, allows the flour to hydrate, and prevents the cookies from spreading too much while baking. Chilling also develops a HUGE amount of flavor you don’t want to miss out on. Even if you freeze these cookies they still need to be chilled prior to freezing.

Can I skip the maple toffee?

You can, but it is highly recommended. The maple toffee adds texture, sweetness, and a deep caramel flavor that defines this recipe. It is also part of the measured mix-ins, so omitting it may slightly change the texture and result in a more cake-like cookie.

Can I make these without maple sugar?

Yes, you can. When I make this recipe for neighbors, baby showers, or friends, I often use 1 cup granulated sugar and 1 cup maple sugar. The granulated sugar helps keep the edges a bit crisper, while the maple sugar adds that signature deep, caramel-like flavor.

If you don’t have maple sugar on hand, you can substitute with a mix of brown sugar and granulated sugar. However, I do feel that maple sugar gives this cookie the best overall flavor profile and really makes it stand out.

Can I freeze einkorn chocolate chip cookie dough?

Yes! After the 12-24 hour refrigeration, move the cookie dough balls to the freezer. Freeze them on a baking sheet before transferring to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes to the bake time.

Check out more of my favorite einkorn cookie recipes

Share This Recipe:

Have a question, comment, or made this recipe? Leave a rating and comment below—it helps support my blog, keeps recipes free, and helps others find it on Google!