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Einkorn chocolate chip cookies are the perfect, simple recipe to start out experimenting with Einkorn flour. For this recipe we use fresh milled, whole wheat Einkorn flour. We love the flavor that the Einkorn flour adds to these chocolate chip cookies! And you can still get that perfect crispy edge if that’s the way you like it. I know some of you know EXACTLY what I’m talking about! 🙂
A little about Einkorn grain
If you’ve been following along on our journey at all, you’ll have seen that we recently converted to fresh milled flour for all of our baking. Part of that switch led us to explore new grains … enter Einkorn! Einkorn is one of the ancient grains, actually first re-discovered in an Egyptian pyramid!
Since it is so old, it hasn’t undergone the same modification to it’s genome that commercial wheat has seen over time. It is a smaller grain, with only 14 chromosomes (vs. 42 in commercial wheat). It also has a different type of gluten which is typically easier to digest. Because of the gluten difference it is also trickier to bake with. It doesn’t have the same gluten structure as conventional wheat. So in anything you bake that needs to rise, Einkorn needs special handling and a few tricks. We’ll be getting into more of these as we continue to expand on our Einkorn and fresh milled flour experience.
The good news is that for quick breads, cookies, brownies – baked goods that don’t rely on gluten formation for their structure – Einkorn is an easier substitution. So to start out, I’ve been experimenting with substituting 100% fresh milled Einkorn flour, by weight in these types of recipes. That’s usually a good starting point, and then I tweak and adjust from there to get the right final texture.
Einkorn chocolate chip cookies – breaking it down
Chocolate chip cookies are a pretty classic and often used recipe in our kitchen. So, converting my classic chocolate chip cookies recipe to an Einkorn chocolate chip cookies recipe was one of the first conversions I tested.
The things I experimented with for this Einkorn chocolate chip cookies recipe were:
- Amount of whole Einkorn grain to mill to flour
- Amount of chocolate chips
- Chilled vs unchilled dough
- Size of cookies
- Length of cooking time
I landed on a combination that makes a delicious basic chocolate chip cookie. And if cooked just right, you can achieve a lovely light and crisp texture.
My one tip for these cookies is to leave several inches between them on the baking sheet. They do spread out when baking and will turn into “cookie squares” if placed too close! I’d recommend no more than 12 on a half sheet pan, or 6 on a quarter sheet pan.
Ready to get baking your own delicious batch of Einkorn chocolate chip cookies?
Jump to RecipePurchasing Einkorn
If you are looking for a good place to purchase whole Einkorn wheat berries, we have been purchasing from www.einkorn.com. We have been happy with their product. We’ve only purchased their whole Einkorn berries. But they also offer flour if you don’t have your own grain mill at home. (If you are looking for a home grain mill recommendation, checkout our review of the Mockmill 200.)
Also in case you are interested, I did a per pound calculation for the whole Einkorn berries incorporating shipping (from www.einkorn.com). At the time of writing this article (August 2022), the biggest price break without purchasing their largest 48 pound bags, was the 15 pound option for $3.65/lb shipping included. Here’s the full breakdown per pound (including shipping) for all the bag sizes they offer:
Don’t have Einkorn flour, or looking for some alternative “healthier” cookie recipes? Checkout these other recipes I’ve shared that use conventional flour:
Equipment
- Half sheet pan or other cookie sheet of choice
- Grail mill or whole grain einkorn flour
Ingredients
- 250 g Einkorn berries, milled to fine flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp vanilla
- 2 large eggs
- 226 g unsalted butter (1 cup)
- 60 g granulated sugar (⅓ cup)
- 60 g light or dark brown sugar (⅓ cup loose)
- 75 g chocolate chips (semi sweet or dark)
- 75 g butterscotch chips (or sub with more chocolate chips)
Instructions
- Preheat oven to 375°F.
- Mill the Einkorn berries to a fine flour, or measure out an equal amount by weight of whole wheat Einkorn flour.
- Add the rest of the dry ingredents to the flour, and whisk to combine.
- Combine the butter and sugar in the bowl of the mixer.
- Mix with the paddle attachment until well blended, scraping down the sides as needed.
- Add the eggs, one at a time, and mix til blended.
- Add the vanilla and mix til blended.
- Add the dry ingredients to the wet ingredients in 3 stages, mixing on low between each addition until nearly incorporated. Scrape down the sides of the bowl as needed.
- Remove the bowl from the mixer stand.
- Add in the chocolate and butterscotch chips to the dough, and mix in by hand until evenly distributed.
- If desired, chill the dough for at least 1 hour, but up to 3 days.
- Use a 1.5 tbsp scoop to portion the cookie dough onto a half sheet pan or cookie sheet. Do not cover the pan with a silpat or parchment – the cookie dough must go directly onto the pan or it will spread quite a lot while baking.
- Bake at 375°F for about 9 minutes, until the cookies are just done in the center – watch closely after 7 minutes to ensure you do not over bake.
Notes
- These are pretty chocolate chippy! You could easily add a few less and they would still be delicious – go by feel and what you prefer!
- Be sure you leave room on the pan between cookies, as these spread out when baking. I recommend 12 cookies for a half sheet pan, or 6 cookies on a quarter sheet pan.
- I testing baking these with both chilled and unchilled dough. Overall they baked up pretty similarly – slightly less spread with the chilled dough, but not enough difference for me recommend chilling as a must. If you do bake from chilled, you’ll just have to leave them in the oven for a couple extra minutes.
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