Chocolate Chip cookies make the best after-school snack. Pair these cookies with a cold glass of fresh milk. Chef’s kiss! Follow along as I make Einkorn soft chocolate chip cookies.
We pick up our fresh milk from the farm on Tuesdays the same day it’s milked. We started drinking fresh milk about three years ago, and I’ll never go back. It’s so sweet, delicious, and extra creamy.
These cookies are made with Einkorn flour. Einkorn flour is an ancient grain that hasn’t gone through modern hybridization. The flavor is so rich and buttery, and it’s known for its low gluten count. If I’m not making something with sourdough, Einkorn is my go-to flour.
Here are my other Einkorn flour cookie recipes:
If you are interested in trying Einkorn flour, I recommend Jovial all-purpose.
Einkorn Soft Chocolate Chip Cookie Ingredients
- 3 cups of Einkorn flour
- 1 cup of maple sugar or brown sugar
- 1 tsp of vanilla extract (see my post here on how to make your own homemade vanilla extract)
- 2 sticks of softened butter (1 cup)
- 1 tsp salt
- 1 tsp baking soda
- 4 to 5 ounces of chocolate chips (approximately half of a bag)
- 1 tsp baking powder
- 2 eggs
Einkorn Soft Chocolate Chip Cookie Recipe
Start by preheating the oven to 350F. When starting, if the butter is cold, heat it slightly until the butter is softened, but not melted. If the butter is too cold, you can also use a cheese grater to grate the butter and give it a softened life texture.
Mix together the flour, sugar, salt, baking powder, and baking soda. Add the vanilla, butter, and eggs and mix well. Once the dough is completely mixed, add in the chocolate chips.
I keep my chocolate chips in the refrigerator so that when mixing them in the dough, they don’t become a big melty mess. Though, this may only be a warm Florida living problem.
Place the cookie dough in the fridge for 15 minutes or the freezer for 5 minutes to cool the cookie dough.
Cover a cookie sheet with parchment paper and use a small ice cream scoop to scoop uniform cookies. Place the scooped cookie dough on the cookie sheet and space evenly.
Next, bake for 10 to 15 minutes, depending on how cold the dough is when you bake.
Then when the cookies are slightly golden brown around the edges, remove from the oven and transfer to a cooking rack.
This recipe yields 24 cookies. I hope you enjoy these Einkorn soft chocolate chip cookies!
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Einkorn Soft Chocolate Chip Cookies
Ingredients
- 3 Cups Einkorn all-purpose flour
- 1 Cup Maple sugar or brown sugar
- 1 Tsp vanilla
- 2 Sticks of butter softened (1 cup)
- 1 Tsp Salt
- 1 Tsp Baking soda
- 1 Tsp Baking powder
- 4 to 5 Ounces Chocolate Chips (about half of a bag of chocolate chips)
- 2 Eggs
Instructions
- Start by preheating the oven to 350F. If the butter is cold, take it out of the fridge and heat slightly until the butter is softened, but not melted. If the butter is too cold, you can also use a cheese grater to grate the cheese and give a softened life texture.
- Mix together the flour, sugar, salt, baking powder, and baking soda. Add the vanilla, butter, and eggs and mix well. Once the dough is completely mixed, add in the chocolate chips.
- I keep my chocolate chips in the refrigerator so that when mixing them in the dough, they don't become a big melt mess. Though, this may only be a warm Florida living problem.
- Place the cookie dough in the fridge for 15 minutes or the freezer for 5 minutes to cool the cookie dough.
- Cover a cookie sheet with parchment paper and use a small ice cream scoop to scoop uniform cookies. Place the scooped cookie dough on the cookie sheet and space evenly.
- Bake for 10 to 15 minutes, depending on how cold the dough is when you bake.
- When the cookies are slightly golden brown around the edges, remove from the oven and transfer to a cooking rack.
- This recipe yields 24 cookies. I hope you enjoy these Einkorn soft chocolate chip cookies!
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