Einkorn Chocolate Chip Cookies – Gooey Perfection in Every Bite
When I started baking with Einkorn Flour, I generally just substituted 1:1 – Einkorn for All Purpose. After a while, I noticed that things were good, but not perfect. Einkorn acts just slightly different than All Purpose flour in the way that it absorbs moisture. It absorbs moisture more slowly, and not as thoroughly as the AP flour. I began making tweaks and adjustments to my baking recipes to account for this…. whether it be adding more flour or removing some of the moisture. These Einkorn Chocolate Chip Cookies are a perfect example of how small adjustments can result in great perfection.
These cookies are oh so lovely. Crisp edges give way to a gooey middle. Using dark chocolate chips keeps the sweetness tamed and yields a more refined cookie. Using a rich, grass-fed butter adds a depth of flavor that is unmatched. For the shortening, I use Spectrum Organic Shortening (https://amzn.to/4rXABXC), as it avoids soybean and other questionable seed oils. The shortening helps keep the cookies moist, while allowing the edges to crisp. I have found that weighing out your shortening, as well as the other ingredients, allows for consistency in the recipe. It is surprising how often the volume differs from the weight!
If you are fan of Browned Butter Chocolate Chip Cookies, these beauties can be adapted to suit your palate. Simply brown the butter in a small saucepan, and let it cool a bit before beating it into the dough with the shortening. The one alteration you will have to do is add 1/2 Tablespoon of water while you are beating your egg into the dough. This accounts for the evaporation of the inherent moisture in butter which occurs while browning it. By substituting browned butter for butter, you will add a nutty element to your cookies.
If you are looking for other recipes for Einkorn Baking, check out these posts:
- Quick and Easy Einkorn Bread: https://northwestfrench.com/quick-easy-no-knead-einkorn-bread/
- Einkorn Dinner Rolls: https://northwestfrench.com/einkorn-dinner-rolls-relatively-quick-super-easy/
- Einkorn Biscuits: https://northwestfrench.com/einkorn-biscuits-fluffy-buttery-and-flavorful/
- Huckleberry or Blueberry Einkorn Scones: https://northwestfrench.com/einkorn-huckleberry-or-blueberry-scones/
If you are hankering for a bit of gooey, chocolatey perfection, I highly recommend giving these lovely Einkorn Chocolate Chip Cookies a try. Your family and friends will thank you for sharing! Enjoy!
Einkorn Chocolate Chip Cookies
Ingredients
- 1½ Cups All Purpose Einkorn Flour Weighing the flour is the best option for consistency. 190grams/6.75oz is the weight of Einkorn Flour to add
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 Cup Butter 2 ounces
- 1/4 Cup Organic Shortening 2 ounces
- 1/2 Cup Brown Sugar
- 1/4+1/8 Cup Granulated Sugar
- 1 Large Egg, Room Temperature
- 1 tsp Vanilla
- 1 Cup Dark Chocolate Chips (Ghirardelli 60% works great)
Instructions
Mix Dry Ingredients
- Add Einkorn Flour, Soda, and Salt to a small bowl. Whisk to combine. Set Aside.
Mix "Wet" Ingredients
- In bowl of stand mixer, or with a hand mixer in a medium bowl, combine the Butter, Shortening, and Sugars. Beat with whisk attachment on high until light and fluffy – about 2-3 minutes.
- Add Egg and Vanilla. Beat until fully combined and fluffy.
Finishing the Dough
- Add the Flour mixture. Mix to combine.
- Add the Chocolate Chips. Stir to combine.
Refrigerate and Bake
- Cover dough and refrigerate for 45 minutes- 1 hour (up to 3 days).
- Preheat oven to 375℉.
- After dough has firmed up, use a 1" scoop to scoop out cookies onto a baking sheet, leaving 3 inches in between each cookie to account for spreading.
- Bake for 9-11 minutes. See notes for doneness.
- Leave on baking sheet for 2-3 minutes before transferring to cooling rack.
- Remove to cooling rack. Enjoy!
I want to try this with Kamut flour and lard or tallow… 😉
That sounds AMAZING!! Please report back with your results!
Sooooo good!!
Indeed! Especially warm out of the oven!