CHOCOLATE CHIP COOKIE RECIPE: Make this recipe today if you want to be known as the person who makes the best chocolate chip cookies around! Can be made with einkorn or regular flour. Or freeze the cookie dough for a quick snack later on!
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.
But who has time to whip up a fresh batch of cookies every day? Even though this recipe comes together very quickly, it might still be too much for an every day task!
Don’t worry though, I have good news! This chocolate chip cookie dough freezes perfectly so you can have them on hand for any chocolate chip cookie emergencies!
How to Freeze Chocolate Chip Cookie Dough In Bulk
Freezing cookie dough for use later on is actually really simple. Just line a baking sheet with either wax paper or parchment and scoop out your preferred cookie portions onto the paper.
So if you like a larger cookie, this portion might be 2 tablespoons, but if you like a bite size cookie, you might only dish out teaspoon size cookie dough balls.
Once you have your cookies in place (and remember, you don’t need to leave space between them since they won’t be baking and spreading!) then just place the tray in the freezer for at least 2 hours.
From there simply place the frozen dough in a freezer bag or freezer safe container and pop them back in the freezer!
Then when you’re ready to bake them, just place the frozen dough on a cookie sheet and bake away! No defrosting required.
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!
This recipe features einkorn flour but can still be made with any type of wheat flour without modification.
Einkorn Chocolate Chip Cookies
This recipe features einkorn flour but can still be made with any type of wheat flour without modification.
Ingredients
- 2 cups grass fed butter
- 1 1/2 cup sugar
- 1 1/2 cup brown sugar
- 1 tbsp vanilla
- 4 grass fed eggs
- 1 tsp sea salt
- 2 tsp baking soda
- 5 cups Einkorn flour
- 2 bags dark chocolate chips
Instructions
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Preheat the oven to 375° F (if you plan on baking a few before freezing the rest) and line two baking sheets with parchment paper.
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In the bowl of an electric mixer, combine the butter, brown sugar, sugar, and vanilla. Cream the mixture until it is fluffy.
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Next add eggs one at a time. Beat on high for at least 30 seconds after each egg. The mixture should look like butter cream icing at this point.
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Add baking soda and salt. Mix briefly.
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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.
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Add chocolate chips. Mix until thoroughly incorporated.
Note: If you are baking any cookies before freezing, spoon them onto cookie sheet now and bake for 12-13 minutes. -
Using a teaspoon, spoon dough onto parchment lined baking sheets. Freeze once all dough is scooped onto sheets.
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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.
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Preheat oven to 375°f
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Remove desired number of cookies from the freezer and place on cookie sheet.
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Bake for 12-13 minutes. The cookies may appear under done, but if baked for any longer they will be too crispy. (Each oven is different, so you may need to adjust the time by a minute or two.)
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Enjoy a hot chocolate chip cookie whenever you'd like!
Recipe Notes
This recipe features einkorn flour but can still be made with any type of wheat flour without modification.
Lisa Sharp says
I freeze the dough as well! It helps so much when trying not to eat all of the cookies ha.
Victoria says
Haha! Too bad I loooove frozen cookie dough!
But, out of sight, out of mind usually works… So at least there’s that! ????
Julie says
Hi…can’t find a way to ask this question so I have to ask as a reply. Sorry. I measure ingredients by weight when baking. How many ounces does a cup of einkorn flour weigh in your recipes? Also…are you using salted or unsalted Kerrygold butter? Thank you in advance.
Victoria says
Hi Julie,
I’m sorry I don’t measure my ingredients by weight 🙁 However, it is an amazingly forgiving recipe! Half the time I don’t even measure the flour and I just pour it in until it’s the right consistency. Like a good thick batter if you want thick soft cookies, thinner if you want thin and crisp cookies.
I hope that helps! As for the butter, I use salted normally, but I’ve used unsalted without needing to change a thing <3 Enjoy!
Barb says
How many cookies does this make?
Barb says
How many dozens does this make? Thank you!
Victoria says
Hi Barb, this recipe makes about 80 cookies using a heaping teaspoon for measuring them out.
Feel free to half the batch if you don’t want that many. I like to make a large batch and freeze them!
Enjoy!
Marianne says
These are truly the best einkorn Choco chip cookies ever! Actually, they may be the best Choco chip cookies ever. The flavor is amazing and they are perfectly chewy. Thanks for the recipe!!
Victoria says
Yay!! Thanks Marianne for letting me know!! I’m thrilled to hear that you are enjoying them! We LOVE them around here too <3
Thanks for stopping by!
Barb says
Do you think i can use all coconut sugar for this recipe?
Victoria says
Hi Barb! Yes, that should work. You might add some honey or molasses (about 1-2 tablespoons) to replace the extra sweetness/stickiness of the brown sugar.
Donna says
I just tried baking with einkorn flour. These cookies were amazing! I halved the recipe due to an ingredient shortage. My kids nearly wiped them out. Now on to the sandwich bread. Thank you so much!
Victoria says
Awesome Donna! I’m so glad!! I’m making these today too <3 I hope the sandwich bread turns out amazingly well for you! We love that one too 🙂
But sure to not let the cling wrap touch the dough at all while rising! It tends to sink when that happens!
amy says
How would you adjust this recipe if only using brown sugar. I cannot use regular sugar.
Victoria says
Interesting question Amy! I’d probably do a quarter batch using all brown sugar to see how it turned out. What do you normally use instead of regular sugar?
That might give me a clue as to substitution ratios! 🙂
Marla says
HI Victoria,
Welcome to Real food Fridays and hope to keep seeing you every week. Chocolate chips cookies are always a winner wherever you take or serve them. These sound so healthy and tasty. Thanks for sharing on Real Food Fridays. Pinned & Tweeted
Victoria says
Thanks so much Marla! I’m glad to have found Read Food Fridays! I’ll be back 🙂 And you’re right, these cookies are a HUGE hit wherever I take them!
Hayley says
Hello!
If I wanted to make far less then these, say about half, would I just literally half all the ingredients? Also, brand of einkorn flour do you use? I’m just now starting to bake with it and im so happy to see you have so many recipes using it! It def. has a more flour-y taste to it from the one time Ive used it so i’m thinking it was just the recipe I used (it called for regular whole wheat flour.)
Victoria says
Hi Hayley! Yes, this recipe can be halved without issue! I think you will find zero flour-y taste with this recipe. Let me know how it goes! We use Jovial brand einkorn and love it!
Thanks for stopping by!