Single Serve Einkorn Chocolate Chip Cookie (Small Batch, One Bowl)

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. 

Yes—but only for 10 minutes, while you preheat your oven!

Chilling the dough gives you the best results for these small batch einkorn chocolate chip cookies. It allows the browned butter to firm back up slightly, which helps the cookies bake properly, and it also gives the einkorn flour time to fully hydrate.

It also makes a noticeable difference in flavor—just that short rest deepens everything and gives you a richer, more developed cookie (I promise, 10 minutes goes by fast!).

As soon as you finish mixing the dough, cover it tightly with plastic wrap and place it in the fridge. Then go ahead and preheat your oven. By the time it’s ready, your dough is perfectly chilled enough and ready to bake into the best single serve einkorn chocolate chip cookies—soft, chewy, and full of gooey chocolate.

Yes! You can hit the multiplier button on the recipe card to make 4 cookies, or 6 cookies. But If you are interested in a larger batch einkorn chocolate chip cookie recipe then you may be interested in my Einkorn Flour Chocolate Chip Cookies (Soft & Chewy) (makes 12 large cookies) and uses a combination of coconut sugar and maple sugar or try my Einkorn Brown Butter Chocolate Chunk Cookies with Maple Toffee which is more closely related to this cookie recipe, using all maple sugar, you can also omit the maple toffee and just use chocolate chips and chunks. This recipe makes 24 large bakery style cookies that are sure to hit the spot! 

Nope! Espresso powder is optional, but highly recommended. It brings out a more indulgent rich chocolaty flavor that pairs really nicely with the brown butter and maple sugar. 

I use freshly ground espresso from my espresso grinder. If you have a grinder, just set it to the finest setting and grind your beans. You only need 1/8 teaspoon—just a small amount goes a long way.

You can also buy this espresso powder which you can use in my einkorn brownie recipe or my Coffee Lover’s Espresso Smoothie. 

1. Butter (quality vs. type)

I tested both grass-fed / European-style butter and standard butter in this recipe.

Results: Spread was essentially the same between both versions.

Difference: The grass-fed butter added noticeably more depth, richness, and overall flavor.

Takeaway: Butter quality doesn’t significantly impact texture or structure in this dough, but it does elevate flavor. If you want a richer cookie, upgrading your butter is an easy win without affecting performance.

2. Sugar (brown vs. granulated)

I tested this recipe with both brown sugar and granulated sugar.

Brown sugar results:

• Cookies baked slightly thicker
• Texture was a bit more fragile and slightly crumbly

Granulated sugar results:

• Smooth, consistent texture
• Clean structure
• However, the cookies were a bit too sweet for my preference

Takeaway:
Brown sugar seems to influence moisture and structure, but can make the texture slightly less cohesive in this einkorn-based dough. Granulated sugar produces the most reliable texture, but sweetness may need to be reduced for balance.

Note: I highly recommend using maple sugar for the best texture. It produces a soft, chewy cookie with slightly crisp edges. The notes above are based on testing different butters and sugars in case you choose to substitute.