Best Gooey Einkorn Chocolate Chip Cookies
Einkorn chocolate chip cookies with crispy golden edges, a soft gooey center, and a rich nutty flavor from ancient grain flour. Chilled dough and the smoosh technique are the secrets to getting the perfect texture every time. Freezer-friendly — make a batch now and pull from frozen whenever you need a warm cookie fast.
Servings: 24
Calories: 110kcal
Equipment
- 2 baking sheets
- 2 bowls
- 1 mixer or beater
Ingredients
- 2 ¾ cup all-purpose einkorn flour
- 1 tsp baking soda
- 1 tsp pink Himalayan salt
- 1 cup organic butter
- ¾ cup organic brown sugar
- ¾ cup organic cane sugar
- 2 tsp organic vanilla extract
- 2 large egg (room temperature)
- 1 cup chocolate chips (real good or nestle simple)
Instructions
- Preheat your oven to 350°F (175°C). Line 2 cookie sheets with parchment paper.
- In a small bowl, whisk together the dry ingredients of 2 ¾ cup all-purpose einkorn flour,1 tsp baking soda, and 1 tsp pink Himalayan salt
- In a separate large bowl combine your wet ingredients- cream together the 1 cup organic butter melted,¾ cup organic brown sugar, ¾ cup organic cane sugar, and2 tsp organic vanilla extract. Mix until light and fluffy.
- Beat in the 2 large egg until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the 1 cup chocolate chips until evenly distributed throughout the dough.
- Using a 2 tbsp cookie scoop, scoop the dough onto the prepared baking sheet lined with parchment paper, spacing them at least 2 inches apart.
- Refrigerate for at least 30 minutes.
- Bake for around 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and immediately use the smoosh technique. Smoosh the sides in towards each other slightly with 2 forks.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Don't skip the chill. Refrigerate the scooped dough for at least 30 minutes before baking. This prevents spreading and gives the einkorn flour time to absorb moisture. Overnight chilling works great too.
The smoosh technique. The moment cookies come out of the oven, use two forks to gently push the sides inward toward the center. This creates a thick, gooey center and holds its shape as the cookie cools. Work fast — it only works while they're very hot.
Measuring flour. Spoon the einkorn flour lightly into the measuring cup and level it off. Do not scoop directly from the bag or the cookies may come out dry. For best results, weigh the flour: 330 grams.
Regular flour swap. Use ¾ cup regular all-purpose flour for every 1 cup einkorn flour.
Fresh-milled einkorn. Reduce flour by ¼ cup and add 1–2 tablespoons of water to account for the higher moisture content of freshly milled flour.
Freeze the dough balls for up to 3 months. Bake from frozen at 350°F for 12–14 minutes.
Nutrition
Serving: 1cookie | Calories: 110kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 125mg | Fiber: 0.5g | Sugar: 9g