Einkorn Brown Butter Chocolate Chunk Cookies with Maple Toffee
Einkorn brown butter chocolate chunk cookies with homemade maple toffee are an unexpectedly delicious combination. These cookies bake up rich, chewy, and full of depth. Made with naturally sweetened pure maple sugar and wholesome einkorn flour, every bite is packed with pools of melty chocolate and crunchy bits of maple toffee, creating the ultimate bakery-style cookie you can make right at home.
Equipment
- 1 Large rimmed baking sheet
- 1 3 tbsp cookie scoop
- 1 Thermometer
- 1 2 quart saucepan
Ingredients
- 540g (4 1/2 cups) All-Purpose Einkorn Flour (Spooned and leveled)
- 2 tsp Baking soda
- 1 tsp Fine sea salt
- 227g (1 cup) Salted butter
- 300g (2 cups) Maple sugar (not syrup)
- 4 large Eggs room temperature
- 2 tsp Vanilla bean paste
- 135g (1 cup) Maple toffee bits https://tinhateats.com/maple-toffee-recipe-easy-homemade-maple-candy-bits/
- 90g (1/2 cup) Semi-sweet chocolate chunks
- 80g (1/2 cup) Milk chocolate chips
- 1 tsp Flaky sea salt for sprinkling over baked cookies optional
Instructions
- Brown Butter- In a light-colored 2-quart saucepan over medium heat, add the butter and allow it to melt completely. Stir occasionally as it melts to ensure even heating. Once fully melted, the color will gradually deepen as the milk solids separate. Continue cooking until it becomes golden brown and develops a rich, nutty aroma. Remove from heat and allow to cool completely until the butter resolidifies back to a soft room temperature butter. Once it begins to set along the edges, you can place it in the refrigerator for about 10-15 minutes to speed up the process.
- Make the Maple Toffee- Link to recipe
- Prepare Dry Ingredients- In a medium bowl, whisk together the einkorn flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars- Using a stand mixer fitted with the paddle attachment, cream together the solidified room temperature browned butter and maple sugar together until smooth, lighter in color, and fluffy in texture - about 1 to 2 minutes depending on your mixer speed.
- Scrape the Bowl- Use a spatula to scrape down the sides of the bowl to release the butter/sugar and ensure no mixture is left clinging to the edges.
- Add Eggs & Vanilla- Add the room temperature eggs and vanilla bean paste. Mix until fully incorporated.
- Add Dry Ingredients- Add the dry ingredients, chocolate chips, chopped chocolate chunks and maple toffee bits-all at the same time. This helps prevent overmixing. Mix just until combined and there are no dry flour bits- Do not overmix.
- Scoop & Refrigerate- Using a 3-tablespoon large cookie scoop, portion the cookie dough into balls and place them on a parchment-lined baking sheet. Press a few extra chocolate chunks and maple toffee bits onto the tops of each dough ball. Refrigerate the dough for a minimum of 12–24 hours to allow the flavors to develop and the dough to fully hydrate.
- Prep and Preheat- Preheat the oven to 350°F and line a baking sheet with parchment paper. Arrange the cookie dough balls on the prepared sheet, spacing them a few inches apart to allow for spreading while baking.
- Bake on the Middle Rack- Bake In a preheated 350°F (175°C) oven for 11–13 minutes, or until the edges are set and cookies are slightly golden.
- Scoot your cookies (optional, but fun!)- Right after baking, use a round cookie cutter (slightly larger than the cookies) to gently swirl around each one. This “scoots” the edges into a perfect circle and gives that bakery-style look.
- Finish with Flaked Sea Salt- While still warm, sprinkle with flaky sea salt if desired. This gives them a professional, glossy, photo-worthy finish.
- Cool and Enjoy- Let cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack. Allow to cool for at least 30 minutes before enjoying (if you can wait!). I think these taste even better the next day!
Tried this recipe?Let us know how it was! Tag @tinhateats on Instagram so I can see your creations!