Einkorn Chocolate Chip Cookies

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!