Easy Einkorn Chocolate Chip Cookies
Equipment
- 1 Stand mixer (can use a hand mixer instead)
- 1 Cookie scoop
- 1 large baking tray (or 2 small baking trays)
Ingredients
- ½ cup butter (softened)
- ½ cup raw sugar
- ¼ cup light brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1 ¾ cups einkorn flour, freshly milled
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cups chocolate chips (or chocolate chunks!)
Instructions
- Preheat oven to 350℉.
- In a stand mixer or using a hand mixer, cream sugars and butter together until well mixed.
- Add egg, vanilla extract, salt and baking soda and continue mixing until well combined.
- Begin adding fresh milled einkorn flour, ½ cup at a time, mixing after each addition until fully incorporated. Continue adding flour until you get a cookie dough consistency that's thick, but still somewhat soft and sticky. (Careful - too thick, and your cookies may not flatten out enough in the oven; too thin, and they may become too flat and crisp.)
- Fold in chocolate chips (or chunks).
- Using a cookie scoop or your hands, portion and shape the dough into approx. 18 medium-sized balls, spaced 2-3 inches apart on one large (or 2 small) baking tray(s).
- Bake for 10 to 12 minutes or until cookies are a pale golden brown and the dough is no longer wet. They should appear soft and slightly puffy.
- Let cool for 15-20 minutes, and enjoy! Make sure they are completely cooled before transferring to an airtight storage container.
Notes
- You can make these with chocolate chips or chocolate chunks.
- This recipe is for einkorn chocolate chip cookies, but you can use a different type of flour. Soft white wheat and spelt flour are wonderful options. (Spelt is probably my favorite!) Note that you may need to adjust the amount of flour depending on the type of grain used.
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