Author: Thick and gooey, these are the best homemade chocolate chip cookies you’ll ever try! Perfected over the last 20 years, they are a fan favorite on both the site and in my personal life – and they are sure to be a favorite in your life too! Make these with einkorn flour or any all-purpose wheat.
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The BEST Homemade Chocolate Chip Cookies
Nothing warms the soul quite like a fresh chocolate chip cookie straight out of the oven. The melt-in-your-mouth goodness of a chocolate chip cookie that’s still too hot to eat, but you find a way… sometimes that’s just what you need after a long day.
These chocolate chip cookies are an instant classic, with a thick, gooey center and just the right amount of crispness on the edges! Perfect every time, and guaranteed to please anyone you choose to share them with!
Ingredients
Since this recipe has been a fan favorite both on the site and in my personal life for almost two decades, there are a lot of substitutions I’ve made over the years for various people! Take a look at the ingredients and their substitutions below before you get started.
- Butter – We use salted butter, but unsalted will work as well! For a dairy-free option, I recommend an organic palm shortening. I’ve experimented with various options, and this worked the best!
- Sugar – White sugar is traditional, but we also enjoy maple sugar, panela, or even maple syrup! If using a maple sugar/syrup, reduce the amount to 3/4 cup total and omit the molasses.
- Eggs – Whole eggs are called for, however egg yolks alone can be used. Or, for an egg-free option, use a total of 1/2 cup of Greek yogurt instead.
- Salt – Use a high-quality sea salt for the best taste!
- Baking Soda – Not to be confused with baking powder, this helps the cookies rise properly.
- Molasses – Gives the cookies a rich, deep caramel flavor. Don’t skip this! If you don’t have any on hand, you can divide the amount of sugar called for and use 3/4 cup of white sugar and 3/4 cup of brown sugar instead.
- Vanilla Extract – We prefer to use homemade vanilla extract for the best flavor, but whatever vanilla you have on hand will do just fine.
- Chocolate Chips – Dark chocolate chips provide a rich, bakery flavor (and are our personal preference!), however, any combination of dark chocolate, semi-sweet, or milk chocolate will do well in this recipe.
{VIDEO} How to Make Einkorn Chocolate Chip Cookies
Enjoy this video that walks you through making einkorn chocolate chip cookies from scratch! And catch my trick for quickly sectioning the dough without any tools! Written instructions can be found below the video. If the video varies from the written directions, use the written version, as I am unable to update the video if changes to the recipe are made!
Instructions
So quick and easy, this recipe is perfect for any weekday treat, special occasion, or just because!
- Prep – Line two baking sheets with parchment paper.
- Cream – In the bowl of an electric mixer, combine the butter, sugar, molasses, and vanilla. Cream the mixture until it is fluffy.
- Add – Next, add eggs one at a time. Beat on high for at least 30 seconds after each egg. The mixture should look like buttercream icing at this point.
- Mix – Add baking soda and salt. Mix briefly. Add flour 1 cup at a time. Start very slowly to avoid kicking flour out of the bowl. Mix for 30 seconds after each cup.
- Finish – Add chocolate chips. Mix until thoroughly incorporated.
- Chill – Scoop cookie dough portions onto the lined baking sheets and chill for 30 minutes to 2 hours (this is optional, but gives that perfect, gooey bakery texture!). I recommend using this portion scoop for large, thick cookies.
- Arrange – Preheat oven to 350°F. Remove cookies from freezer and arrange on a tray, about 2 inches apart. Store any extra dough in a freezer-safe airtight container for up to 12 months.
- Bake – Bake for 12-16 minutes, depending on the portion size, or until the edges of the cookies are golden brown and the centers are just set.
- Cool – Allow the cookies to cool for about 10 minutes before serving, for the best experience.
NOTE: If you want to skip the chilling time, you can just add an extra 1/2 cup of flour and bake right away.
How to Freeze Chocolate Chip Cookie Dough In Bulk
Even though this recipe comes together very quickly, it might still be too much for an everyday task! Don’t worry though, I have good news! This chocolate chip cookie dough freezes perfectly so you can have it on hand for any chocolate chip cookie emergencies!
Freezing cookie dough for use later on is actually really simple. Here are the steps!
- Make the dough as normal and stop before baking.
- Using a teaspoon, spoon dough onto parchment-lined baking sheets. Freeze once all dough is scooped onto sheets. I like to use this portion scoop to make it super easy!
- Leave in the freezer for at least 2 hours. Once completely frozen, remove dough from sheets and place in gallon freezer bags. Store in the freezer until ready to bake.
When ready to bake. - Preheat oven to 375°F
- Remove the desired number of cookies from the freezer and place on a cookie sheet. Bake for 12-14 minutes (depending on the size of the dough ball)
- Enjoy a hot chocolate chip cookie whenever you’d like!
Tips for Freezing Cookie Dough:
- Portioning – This is subjective! So if you like a larger cookie, your chosen portion might be 2 tablespoons, but if you like a bite-sized cookie, you might only dish out teaspoon-sized cookie dough balls.
- Do Not Defrost – When you’re ready to bake them, just place the frozen dough on a cookie sheet and bake away! No defrosting required.
- Work Smarter, Not Harder – Make a double batch like I do, and you can have a warm chocolate chip cookie whenever you want for months without dirtying a single mixing bowl!
Even More Classic Dessert Recipes
The BEST Chocolate Chip Cookies
These chocolate chip cookies are an instant classic, with a thick, gooey center and just the right amount of crispness on the edges! Perfect every time, and guaranteed to please anyone you choose to share them with! Use einkorn flour or any all-purpose wheat!
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Servings: 28 large cookies
Calories: 201kcal
Ingredients
- 1 cup butter (2 sticks, or 8 ounces)
- 1 1/2 cups sugar
- 1 tsp molasses
- 1/2 tbsp vanilla
- 2 eggs
- 1/2 tsp sea salt
- 1 tsp baking soda
- 2 1/2 cups all-purpose flour (300g) (we use einkorn flour)
- 10 oz dark chocolate chips
Instructions
- Prep – Line two baking sheets with parchment paper.
- Cream – In the bowl of an electric mixer, combine the butter, sugar, molasses, and vanilla. Cream the mixture until it is fluffy.
- Add – Next, add eggs one at a time. Beat on high for at least 30 seconds after each egg. The mixture should look like buttercream icing at this point.
- Mix – Add baking soda and salt. Mix briefly. Add flour 1 cup at a time. Start very slowly to avoid kicking flour out of the bowl. Mix for 30 seconds after each cup.
- Finish – Add chocolate chips. Mix until thoroughly incorporated.
- Chill – Scoop cookie dough portions onto the lined baking sheets and chill for 30 minutes to 2 hours (this is optional, but gives that perfect, gooey bakery texture!). I recommend using this portion scoop for large, thick cookies.
- Arrange – Preheat oven to 350°F. Remove cookies from freezer and arrange on a tray, about 2 inches apart. Store any extra dough in a freezer-safe airtight container for up to 12 months.
- Bake – Bake for 12-16 minutes, depending on the portion size, or until the edges of the cookies are golden brown and the centers are just set.
- Cool – Allow the cookies to cool for about 10 minutes before serving, for the best experience.
Video
Notes
NOTE: If you want to skip the chilling time, you can just add an extra 1/2 cup of flour and bake right away.
How to Freeze Chocolate Chip Cookie Dough In Bulk
- Make the dough as normal and stop before baking.
- Using a teaspoon, spoon dough onto parchment-lined baking sheets. Freeze once all dough is scooped onto sheets. I like to use this portion scoop to make it super easy!
- Leave in the freezer for at least 2 hours. Once completely frozen, remove dough from sheets and place in gallon freezer bags. Store in the freezer until ready to bake. When ready to bake.
- Preheat oven to 375°F
- Remove the desired number of cookies from the freezer and place on a cookie sheet. Bake for 12-14 minutes (depending on the size of the dough ball)
- Enjoy a hot chocolate chip cookie whenever you’d like!
Ingredients
Since this recipe has been a fan favorite both on the site and in my personal life for almost two decades, there are a lot of substitutions I’ve made over the years for various people! Take a look at the ingredients and their substitutions below before you get started.- Butter – We use salted butter, but unsalted will work as well! For a dairy-free option, I recommend an organic palm shortening. I’ve experimented with various options, and this worked the best!
- Sugar – White sugar is traditional, but we also enjoy maple sugar, panela, or even maple syrup! If using a maple sugar/syrup, reduce the amount to 3/4 cup total and omit the molasses.
- Eggs – Whole eggs are called for, however egg yolks alone can be used. Or, for an egg-free option, use a total of 1/2 cup of Greek yogurt instead.
- Salt – Use a high-quality sea salt for the best taste!
- Baking Soda – Not to be confused with baking powder, this helps the cookies rise properly.
- Molasses – Gives the cookies a rich, deep caramel flavor. Don’t skip this! If you don’t have any on hand, you can divide the amount of sugar called for and use 3/4 cup of white sugar and 3/4 cup of brown sugar instead.
- Vanilla Extract – We prefer to use homemade vanilla extract for the best flavor, but whatever vanilla you have on hand will do just fine.
- Chocolate Chips – Dark chocolate chips provide a rich, bakery flavor (and are our personal preference!), however, any combination of dark chocolate, semi-sweet, or milk chocolate will do well in this recipe.
Nutrition
Nutrition Facts
The BEST Chocolate Chip Cookies
Amount Per Serving (1 large cookie)
Calories 201
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g44%
Trans Fat 0.3g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 29mg10%
Sodium 148mg6%
Potassium 87mg2%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 14g16%
Protein 2g4%
Vitamin A 221IU4%
Vitamin C 0.1mg0%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @AModHomestead or tag ##amodernhomestead!
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Mine flattened out as well. I weighed the flour. Einkorn weighs at 95 g per cup vs. 120 for ap. I will have to adjust the flour I believe to correct it.
Hi Anne! Yes, I don’t typically weight my ingredients – however, I do know that my “cup” is about 114g, so much closer to regular flour. I hope that helps! Some of my recipes are more finicky, so I do have weight measurements for those recipes listed. :-)
I absolutely love this recipe! Your blog is my go to for einkorn wheat recipes. I absolutely love it!! Thank you so much for sharing.
Aww, thank you so much! We made these this week and there aren’t many left, lol!
I have made these multiple times and they always turn out flat… i’m not sure what goes wrong but my cookies do not look like the picture in the post
Ack, it happens! But you need more flour. This may be because your “cup” is different from mine, or it could be the water content in the butter you’re using, the size of the eggs, and so on. Use 600g of flour the next time you make them and you should be good! (I’m updating the recipe card now to include the weight, this is an old recipe and my new ones have weights now).
The other thing that you may want to try is freezing the dough first (in portioned balls). That will allow the outside to PUFF and set quickly so that spreading can’t take place.
Hopefully they were still delicious, even with the spread :-)