Deeply chocolatey with soft, fudgy centers and just the right amount of chew, these double chocolate chip cookies are an easy year-round favorite. They’re especially good served warm, while the chocolate chips are still melty.

Prep Time: 20 minutes 
Chill Time: 3 hours
Bake Time: 8-9 minutes 
Total Time: 3 hours, 30minutes 
Makes: 14-16 cookies

1. In a medium mixing bowl, whisk together the einkorn flour, cocoa powder, salt, baking powder, and baking soda. Set aside.
2. In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar until smooth and well combined, about 2-3 minutes. Add the egg and vanilla and beat until fully incorporated, scraping down the bowl as needed.
3. Add the dry ingredients to the mixer bowl and, on low speed, mix until just combined.
4. Remove the bowl from the stand mixer and fold in the chocolate chips with a wooden spoon or spatula. Cover the bowl well and chill the dough for at least 3 hours and up to overnight.
5. When ready to bake, remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes to soften slightly for easier scooping.
6. Meanwhile, heat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
7. Measure out 2-tablespoon dough balls and place on prepared baking sheet. The cookies do spread, so space the dough balls about 3 inches apart.
8. Bake for 8-9 minutes, or until the edges are set and centers look slightly soft. They will continue to firm up as they cool.
9. Allow cookies to cool for 5 minutes on the tray, then transfer to a cooling rack. Repeat with remaining dough.