CHOCOLATE CHIP COOKIES
August 3, 2026
There are few desserts more comforting than a warm chocolate chip cookie, and this einkorn version has become one of my favorite easy treats to keep on hand. The ingredients are simple, the dough comes together quickly, and the cookies have that familiar buttery, chocolate-filled flavor everyone loves.
I also love that these cookies are made with einkorn flour without tasting noticeably different from traditional chocolate chip cookies. When I first began replacing more conventional flour with einkorn, I expected our favorite baked goods to taste or feel unfamiliar—but with recipes like this one, I honestly cannot tell much of a difference.
This recipe is also perfect for freezing. I like to scoop the dough into individual cookie balls, freeze them, and then store them together in a freezer-safe container. Whenever we want something sweet, I can pull out only as many as we need and bake them straight from frozen. The frozen dough creates a slightly thicker, softer cookie with a different texture than freshly mixed dough, and I actually prefer it that way.
Measure the einkorn flour carefully
Einkorn can become dry when too much flour is added, so avoid packing it into the measuring cup. Spoon the flour lightly into the cup and level it across the top, or weigh it for the most consistent results.
Uniform Cookie Dough
I use a #30 cookie scoop, which holds approximately 2 tablespoons of dough. This makes evenly sized cookies and helps them bake at the same rate. Smaller cookie balls will bake more quickly, while larger cookies will need additional time, so watch the texture and edges rather than relying only on the timer. This recipe can be turned into mini cookies or bakery style depending on the size of the dough ball.
Why use both brown and white sugar?
Using a combination of brown and white sugar gives these cookies a more balanced texture. Brown sugar adds moisture, chewiness, and a deeper caramel-like flavor. White sugar encourages spreading and helps create lightly crisp edges. Together, they create a cookie that is soft through the center while still having structure around the outside.
Freeze the dough for thicker cookies
To freeze, scoop the cookie dough onto a parchment-lined tray and freeze until firm. Transfer the frozen dough balls to a freezer-safe bag or container once solid.
Frozen cookie dough will usually need a few additional minutes in the oven. It also produces a slightly different result: the cookies tend to spread less and remain thicker and softer in the center. I personally prefer both the texture and convenience of baking them from frozen.
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Einkorn Chocolate Chip Cookies
EQUITMENT
- Baking Sheet
- Cookie Scoop
INGREDIENTS
- 3/4 cup butter room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 tbsp vanilla extract
- 1/8 cup milk or dairy free
- 2 cups einkorn flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup chocolate chips or bar chopped
DIRECTIONS
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Beat the room-temperature butter, brown sugar, and white sugar together for about 2 minutes, until lighter in color and creamy.3/4 cup butter,1/2 cup brown sugar,1/2 cup white sugar
- Add the remaining wet ingredients. Mix in the egg, vanilla, and milk until fully combined.1 egg,1 tbsp vanilla extract,1/8 cup milk
- Add the dry ingredients. Mix in the einkorn flour, baking soda, and salt just until combined. Do not overmix. Gently fold in the chocolate chips.2 cups einkorn flour,1 tsp baking soda,1 tsp salt,1 cup chocolate chips
- Portion the dough into approximately 2-tablespoon balls (I use a #30 cookie scoop). Place them about 2 inches apart on the prepared baking sheet.
- Bake or freeze. Bake immediately, or place the dough balls on a lined tray and freeze until firm. Once frozen, transfer them to a freezer-safe container or bag.
- Bake fresh dough for 8–10 minutes or frozen dough for 10–12 minutes, without thawing. The cookies are ready when the edges are lightly golden and set, while the centers still look slightly soft.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Enjoy!
NUTRITION
I do not count calories, but I do care about what goes into our food—and these einkorn chocolate chip cookies reflect that mindset. They are still a real dessert, made with plenty of butter, sugar, and chocolate, but they are made from familiar ingredients I intentionally choose for our kitchen.
I use real butter for its rich flavor, eggs and milk to create a soft and tender texture, and a combination of brown and white sugar for both chewy centers and lightly crisp edges. Einkorn gives me another way to use an ancient wheat variety that is distinct from modern bread wheat and has a naturally rich, slightly nutty flavor. It also contains protein, minerals, and naturally occurring antioxidants.
Finished with real vanilla, mineral-rich salt, and plenty of chocolate chips, these cookies are easy to make, freezer-friendly, and satisfying enough that a freshly baked batch feels like a genuine treat. No calorie counting—just a homemade dessert made with ingredients I know and enjoy using. Here’s more on why these nutrients matter →
