Einkorn Chocolate Chip Cookies
These Einkorn Chocolate Chip Cookies are a delicious and healthy alternative to traditional chocolate chip cookies. Made with maple sugar and coconut sugar to give these cookies a soft and chewy, slightly nutty-tasting cookie with a golden hue.
Equipment
Ingredients
- 270g (2 ¼ cups) Einkorn Flour All purpose (Spooned and leveled)
- 1 tsp Baking soda
- 1/2 tsp Fine sea salt
- 113g (1/2 cup) Salted Butter room temperature
- 90g (1/2 cup) Coconut Sugar
- 85g (1/2 cup) Maple sugar (not syrup)
- 2 large Eggs room temperature
- 1 tsp Vanilla extract
- 1/2 cup Semi-sweet chocolate chips
- 1/2 cup Milk chocolate chips
- 1 tsp Flakey sea salt for sprinkling over baked cookies optional
Instructions
- 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, beat the butter and sugars 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 extract. Mix until fully incorporated.
- Add Dry Ingredients- Add the dry ingredients and chocolate chips at the same time. This helps prevent overmixing. Mix just until combined—do not overmix.
- Refrigerate (optional but recommended)- Refrigerate the dough for at least 30 minutes. This helps develop flavor.
- Preheat and Prepare- Preheat oven to 350 degrees F. Line cookie sheet with parchment paper, set aside.
- Scoop: Using a large 2.1-inch (3-tablespoon) cookie scoop, portion the dough into balls and place them on the prepared baking sheet, spacing them a few inches apart. For a slightly thinner cookie, gently press each dough ball into a disc.
- Bake on the middle rack- In a preheated 350°F (175°C) oven for 10–12 minutes, or until the edges are set and the centers still look slightly soft.
- 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 Chocolate Chips + Sea Salt- While still warm, press a few extra chocolate chips on top of each cookie. 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 5–10 minutes, then transfer to a wire rack. Allow to cool for at least 30 minutes before enjoying (if you can wait!).
Notes
Notes: If substituting regular sugar use 1/2 cup (110 grams) for granulated sugar and 1/2 cup (100 grams) for brown sugar.
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