Homemade chocolate chip cookies made with the ancient grain einkorn. Soft, slightly chewy, and perfectly thick. Just what a chocolate chip cookie should be.
Preheat the oven to 350F and line a baking sheet with parchment paper.
To a large bowl, add the butter and sugars (brown and cane sugar). Use a hand mixer (or stand mixer) to cream together the ingredients until light in color.
Add the eggs one at a time and beat to combine, followed by the vanilla extract.
In a medium-size bowl, combine the flour, salt, baking soda, and baking powder. Whisk to remove any large lumps.
With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix until combined.
Use a wooden spoon to stir in the chocolate chips. The dough will be stiff. Allow the batter to rest for about 10-15 minutes, as the einkorn needs this rest time to absorb the liquid ingredients.
Use a medium-size cookie scoop to scoop the dough and place cookies about 2 inches apart on the parchment-lined sheet pan. They will spread some so be sure to leave room between the cookies.
Bake for 9-12 minutes, or until barely beginning to brown around the edges. They should appear set on top but not browning. Einkorn produces yellowish baked goods, so a light golden/cream hue is normal.
Let the cookies rest on the sheet pan for 5 minutes before removing to a rack to cool completely.
Once cool, store in an air-tight container or bag on the counter for a couple of days, or freeze for a few months.
Video
Notes
Cakey Cookies? Some folks have had an issue with the cookies being cakey and have expressed disappointment in this texture. Here are a few thoughts...
If the butter is too warm, this could be an issue. Try chilling the cookie dough for about an hour before baking or overnight. Personally, I love to make this cookie dough, roll it into a log on parchment paper and then freeze. Then just slice and bake the cookies later. That's what I do a lot so we always have cookie dough in the freezer and the cookies always turn out great.
Use the gram measurements (and a scale), not the cup measurement for flour. Grams will give you a precise measurements when baking, cups will not! My cup of flour will not be the same as your cup of flour, depending on how we scoop the flour, pack it in the measuring cup, etc. This is true for all cookie recipes. Using too much flour can and will result in overly cakey cookies.
Another thought is to allow the dough about 10-20 minutes after mixing to rest on the counter before scooping and baking. Einkorn absorbs liquid very slowly.
Sugar Content: Since the sugar amount is dialed back in this recipe (I don't care for overly sweet cookies and prefer to develop recipes that don't call for a ton of sugar), much of the flavor of the cookies should come from the nutty einkorn and then the touch of sweetness from sugar. Some people have suggested that their cookies were cakey due to the reduced sugar amount. If you feel that you want more sugar, you can increase the cane sugar to 1/2 cup as this will cause the cookies to spread more while baking, resulting in a thinner cookie. I personally like these cookies just the way they are and make them on repeat.