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

Brown the butter: Carefully measure the butter and place it in a saucepan over medium heat. As it melts, swirl the pan or stir occasionally; the butter will bubble, the milk solids will separate, and it will begin to foam. Continue cooking until it becomes fragrant with a rich, nutty aroma and small golden-brown bits form at the bottom of the pan. Once it reaches this stage, immediately remove it from the heat and let it cool slightly before using.

Note: You do not need to re-measure the butter after browning—this recipe already accounts for the water loss during the process.

Combine sugar and butter : In a small bowl, measure out the maple sugar, then add the slightly cooled browned butter. Mix until well incorporated and smooth.
Add Egg, vanilla & espresso powder: Add the egg yolk, vanilla extract, and espresso powder, then mix until smooth and fully combined.
Add dry ingredients & mix ins: Add einkorn flour, baking soda, chopped semisweet chocolate chunks and milk chocolate chips. Mix until combined.
Chill the dough: Cover the bowl with saran wrap and chill in the refrigerator for 10 minutes.
Preheat & bake: Preheat oven to 350℉. Divide the dough into equal portions using a 3-tablespoon (about 3-inch) cookie scoop. Place on a parchment-lined baking sheet and bake at 350°F for 11–13 minutes, or until the edges are golden brown and the centers are set.
Scoot & finish: Immediately after the cookies come out of the oven, gently “scoot” them using a large round cookie cutter (or cup) to nudge the edges into a more uniform circle. Sprinkle with flaky sea salt, then let the cookies set for at least 10-15 minutes before enjoying.