Einkorn Chocolate Chip Cookies
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, sweet wheaty aroma, and the full nutritional profile of the bran, germ, and endosperm. Commercial flour is stripped and stabilized for months of shelf life — fresh milling skips all of that, giving you flavor and nutrition the moment you bake. 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.
Prep: 20 min
Bake: 12 min
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.