Einkorn Chocolate Chip Cookies
While there are many types of chocolate chip cookie recipes, finding a classic, no-fuss go-to using einkorn flour isn’t simple...until now. These cookies are soft and chewy with ample chocolate chips, and come together quickly—no dough resting in the fridge needed!
Our test kitchen found that these cookies were optimally baked when they appeared a bit more done than you would normally bake a modern wheat chocolate chip cookie for, but not overdone! Watch carefully for the edges to be lightly golden brown. We love to finish these cookies with a sprinkle of flaky sea salt before they go into the oven, but that is completely optional; they're delicious without!
Makes 22-23 Cookies
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Using a stand mixer fitted with the paddle attachment or hand beaters, beat together the butter and both sugars until fluffy, 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs and vanilla extract and beat until combined.
- In a large bowl, whisk together the flour, salt, baking soda and baking powder.
- Add the dry ingredients slowly in three batches, scraping down the edge of the bowl as needed, and mixing until all the dry bits are combined. Fold in the chocolate chips.
- Scoop generous 2 ½ tablespoon balls (1½" in diameter) onto the baking sheet, leaving 2 inches between each. Sprinkle the dough balls with flaky sea salt, if desired.
- Bake for 10-12 minutes, until golden brown around the edges and set in the middle. Transfer to a cooling rack to cool completely before enjoying.