Since attending the Western Culinary Institute cooking became a part of me. I am not one to follow a recipe, so writing a recipe for others to follow is another skillset I continue to practice. Sometimes I have to make recipes multiple times and then sometimes they come together perfectly. This Einkorn Chocolate Chip Cookie recipe is one that intuitively came together beautifully, inspired by my Oma's chocolate chip cookies, which was a recipe she adjusted form the original recipe provided on the back of the Toll House chocolate chip bags. This has become one of our family's favorite recipes and a great way to get added nutrients while still enjoying a perfect chocolate chip cookie.
Honestly, this is my favorite recipe to date, because I wrote it and my son followed the recipe to make cookies for his first girlfriend. It's these special moments that I savor to my deepest core. I will probably be 90 looking at him remembering this day. He took such care and put so much love into making these cookies, you could feel it. Passing along my family tradition "that love is food and food is love" is the greatest gift I could offer him.
Because we are always trying to make better choices to nourish our bodies but still enjoy the good things in life we opted for whole grain einkorn flour. The oldest variety of wheat, this special flour created from an ancient grain comes from a single grain on each stem of wheat, unlike the modern wheat in most of our food. You may find that substituting einkorn for white flour will make your dishes easier to digest.
Here is some good news... Einkorn flour also offer some health benefits, as it is rich in antioxidants, minerals and vitamins. Additionally, Jovial einkorn grains are not bleached, bromated or drenched in weed killer. It's USDA Organic certified and certified as free of glyphosate by The Detox Project, making it the perfect flour for so many tummies. Please note that this is flour is not a celiac disease friendly, as it is still wheat. Those with gluten sensitivity may be able to enjoy this flour without the reaction modern wheat flour would give.
All purpose einkorn flour is a great flour option for this chocolate chip cookie recipe. Most kids won't even be able to tell they are eating a cookie 🍪 made with an ancient grain. This recipe is simple but does require 30 minutes for the dough to chill prior to baking. If you can be patient for those 30 minutes, I promise you will have a recipe to add your other favorite cookie recipes. The second best einkorn chocolate chip cookies 🍪😂 you've had, because being the best isn't goals.
- butter, softened to room temperature
- organic raw cane sugar
- organic brown sugar
- pure vanilla extract
- Jovial Einkorn all purpose flour
- baking soda
- baking powder
- fine sea salt
- mini semi-sweet milk chocolate chips or dark chocolate chips
See recipe card for quantities.
When it comes to cooking a lot depends on technique. In culinary school you are required to read or study a recipe prior to cooking or baking. Take your time to read the instructions in the recipe card, but I am going to just drop the steps here because it helps with my SEO. yeah, I know, annoying.
- Cream butter until a light pale yellow.
- Add eggs one at a time.
- In a separate bowl, add the dry ingredients and whisk together, or put through a sieve.
- Add ½ cup of the dry ingredients to the wet ingredients until just combined, do not over mix.
- Fold in chocolate chips
- Chill dough
- Preheat oven to 350˚
- Bake cookies for 10-12 minutes
- Butter - can be substituted with softened coconut oil, vegan butter, or other neutral oil.
- Sugars - you can substitute cane and brown sugar with coconut sugar, but add 1 teaspoon of molasses to the dough.
- Mini Chocolate Chips - any type of chocolate chip will work here, you could also do a mix of nuts for added flavor and texture. I suggest to not add in more than two cups of any type of add-ins.
- Flour - I have only tested this recipe with whole wheat pastry flour, and it works well. I am unsure of the result if you want to use regular flour or all purpose flour.
- Add nuts - add in nuts with the chocolate chips for a yummy texture. Our favorite is chopped walnuts. I suggest going ¾ chocolate chips to ¼ chopped walnuts.
- Flake Sea Salt - top dough balls with a light sprinkle Maldon flake salt when you remove the cookies from the oven. This will simply brighten the over cookie flavor.
- large mixing bowl
- small bowl
- cookie sheet/baking tray
- parchment paper
- wire rack/cooling rack
- cookie scoop or spoon
Store einkorn flour chocolate chip cookies in an air-tight container for up to four days. You can also freeze the raw cookie dough balls for up to three months in an airtight container or freezer bag.
To freeze: take cookie balls and place on a baking sheet that will fit in your freezer, if you do not have one that will fit into your freezer, you can place them on a freezer friendly plate or pan that does fit. Let the balls freeze for at least 1 hour and no more than 24 hours, then place in your container or bag, and put back into the freezer for up to three months.
I've learned over the years that when I whip the "shit" out of my butter and then lightly mix my dry ingredients, my cookies turn out beautifully. I highly suggest taking the time to whip the butter and chill the dough. These are two great cookie habits, unless the recipe specifically says otherwise.
Looking for other recipes like this? Try these:
Einkorn Chocolate Chip Cookie Recipe
- 1 Oven
- 1 cup butter softened (2 sticks)
- ½ cup organic raw cane sugar regular sugar can be substituted
- ¾ cup organic brown cane sugar regular brown sugar can be substituted
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 ¼ cup whole wheat pastry flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 1-2 cups mini chocolate chips
- Into a stand mixer or large bowl, add the softened butter and beat for two minutes, scraping sides as needed, until butter begins to turn a pale yellow.
- Add the sugars and vanilla extract. Beat for 5 minutes, stopping and scraping sides as needed.
- Add the eggs one at a time, beating them into the mixture until combined.
- Add the flour, baking soda, baking powder, and salt into a medium bowl, and mix until combined. With the mixer on low, slowly add your dry ingredients half a cup at a time. Turn off the stand mixer or hand mixer and scrape down the sides; repeat until all dry ingredients are combined into the dough, and you cannot see any streaks of white.
- Gently fold in mini chocolate chips until combined throughout the dough.
- Cover the cookie dough and chill for 30 minutes.Preheat the oven to 350˚ while the cookie dough chills.
- Prepare your cookie sheet with parchment paper or a silpat. Add 2 tablespoon cookie dough balls with at least two inches in between, about six cookies per sheet pan. Bake one to two sheet pans at a time. These cookies will spread and puff up a little.
- Bake cookies for 10-12 minutes at 350˚.
- Let cool on cookie sheet for two minutes before moving them to cooling rack.
Okay, so this is never the fun part, but it is the part that will keep you from possible getting ill. Following these tips will make for better cookie enjoyment. And yes, that means stay away from the cookie dough. I know, it sucks 😩
- Bacteria is killed when food is cooked, so keep your hands out of the raw dough.
- Raw flour can also cause problems, so don't think that you can taste the dough before adding the egg, you're still taking a chance.
- Wash hands after touching raw dough.
- Bake or cook raw dough/batter completely before eating the cookies.
- Keep flour and eggs separate from ready-to-eat foods, like chocolate chips or nuts until ready to add together before baking. Cross contamination is legit and happens all the time.