Einkorn Chocolate Chip Cookies
Prep
20 min
Bake
12 min
Total time
32 min
Einkorn chocolate chip cookies need at least a one-hour chill, and overnight is better, because einkorn hydrates slowly and rested dough is what produces a chewy center rather than a flat spread. Brown the 225g of butter first for depth. Bake at 375F for 10 to 13 minutes and pull them while the centers still look underdone.
Key Takeaways
- Hydration: None to track — just rest the dough so the einkorn absorbs the butter.
- Storage: Room temp 3 days in a sealed container. Freeze raw dough balls for up to 2 months.
- Substitutions: Spelt works 1:1 if you don't have einkorn. Walnuts or pecans are excellent additions.
About this recipe
Baking with freshly milled einkorn flour transforms an everyday recipe into something extraordinary. Within minutes of milling, whole-grain flour is bursting with natural oils and a sweet wheaty aroma — the part that fades first once flour sits — and it still carries the whole berry: bran, germ, and endosperm. Commercial white flour has the bran and germ removed and is stabilized for months of shelf life — fresh milling skips all of that, so you bake with the whole grain and with the aroma still in it. These are the chocolate chip cookies that convert skeptics. Fresh-milled einkorn flour brings a buttery, slightly nutty undertone that pairs beautifully with brown butter and dark chocolate. The result is a cookie with crisp edges, a chewy center, and a depth of flavor that store-bought all-purpose flour simply can't deliver. Two tips make all the difference: brown the butter to deepen the flavor, and chill the dough overnight if you can. Einkorn's softer gluten means the dough rests and hydrates better with time, producing a more cohesive cookie with that signature crackly top. Use a good 60–70% dark chocolate, chopped into irregular shards, for melty pockets and a more bakery-style look than uniform chips.
Ingredients
- Unsalted butter225 g (2 sticks)
- Fresh-milled einkorn flour320 g
- Baking soda1 tsp
- Fine sea salt¾ tsp
- Brown sugar200 g
- Granulated sugar100 g
- Large eggs2
- Vanilla extract2 tsp
- Chopped dark chocolate (60–70%)300 g
- Flaky sea salt for toppingas needed
Instructions
- 1
Brown the butter in a light-colored saucepan over medium heat until deeply golden and nutty, about 6 minutes. Cool 20 minutes.
- 2
Mill the einkorn berries and let cool. Whisk flour, baking soda, and salt.
- 3
In a large bowl, whisk cooled brown butter with brown sugar and granulated sugar until smooth.
- 4
Whisk in eggs and vanilla until glossy.
- 5
Fold in the flour mixture with a spatula until just combined.
- 6
Fold in chopped chocolate.
- 7
Cover and refrigerate the dough at least 1 hour (overnight is better).
- 8
Preheat oven to 375°F (190°C). Line two baking sheets with parchment.
- 9
Scoop 3-tablespoon balls of dough and arrange 3 inches apart.
- 10
Bake 10–13 minutes until the edges are deep golden but centers still look slightly underdone.
- 11
Sprinkle with flaky salt immediately. Cool on the sheet 5 minutes before transferring to a wire rack.
how to start milling flour at home — hydration, gluten development, and grain choice tips that make this recipe work.
Learn about this grain: Einkorn guide — flavor, milling notes, baking tips, and four in-depth guides on hydration, storage, and common mistakes. Or browse more Einkorn recipes.
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Baking with freshly milled einkorn flour transforms an everyday recipe into something extraordinary. Within minutes of milling, whole-grain flour is bursting with natural oils and a sweet wheaty aroma — the part that fades first once flour sits — and it still carries the whole berry: bran, germ, and endosperm. Commercial white flour has the bran and germ removed and is stabilized for months of shelf life — fresh milling skips all of that, so you bake with the whole grain and with the aroma still in it. Ripe bananas and fresh-milled einkorn flour are a match made in baking heaven. Einkorn's natural sweetness and tender crumb amplify the caramelized flavor of overripe bananas, and a handful of walnuts adds welcome texture and a toasted aroma. These muffins are moist, rich, and stay soft for days — a perfect lunchbox or grab-and-go breakfast. Use the spottiest bananas you can find. The riper, the better — brown bananas are sweeter and easier to mash. As with all einkorn baking, mix gently and bake at a slightly higher temperature than you would for regular whole-wheat muffins to encourage rise before the batter sets.
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Baking with freshly milled einkorn flour transforms an everyday recipe into something extraordinary. Within minutes of milling, whole-grain flour is bursting with natural oils and a sweet wheaty aroma — the part that fades first once flour sits — and it still carries the whole berry: bran, germ, and endosperm. Commercial white flour has the bran and germ removed and is stabilized for months of shelf life — fresh milling skips all of that, so you bake with the whole grain and with the aroma still in it. Einkorn is the world's oldest cultivated wheat, and its rich, slightly buttery flavor turns ordinary blueberry muffins into something exceptional. Because einkorn has a unique low-strength gluten and softer starch structure, it produces muffins with an extra-tender crumb that almost melts in your mouth. The natural sweetness of einkorn flour also lets you reduce the sugar slightly without anyone noticing. These muffins are an excellent first einkorn recipe because they don't depend on developing gluten — the more delicately you mix, the better. Fold the batter only enough to combine, fold the blueberries in last, and watch the muffins bake into tall, domed beauties bursting with juicy fruit.
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