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Home » Einkorn Flour » Einkorn Chocolate Chip Cookies

Einkorn Chocolate Chip Cookies

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March 27, 2018 by Victoria 47 Comments

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!

Square image of warm chocolate chip cookies on a metal baking sheet.
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.

Raw cookie dough portions placed very close together on a parchment lined metal baking sheet.

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!

Frozen raw cookie dough portions placed in a plastic freezer bag.

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

These rich chocolate chip cookies are full of high quality ingredients and can be frozen for use at the slightest whim!This recipe features einkorn flour but can still be made with any type of wheat flour without modification.
4 from 18 votes
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 12 minutes
Author: Victoria @ A Modern Homestead

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

  • 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.
  • In the bowl of an electric mixer, combine the butter, brown sugar, sugar, and vanilla. Cream the mixture until it is fluffy.
  • 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.
  • 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.
  • 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.
  • 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 desired number of cookies from the freezer and place on cookie sheet.
  • 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.)
  • Enjoy a hot chocolate chip cookie whenever you'd like!

Notes

This recipe features einkorn flour but can still be made with any type of wheat flour without modification.
Tried this recipe?Mention @AModHomestead or tag ##amodernhomestead!

Image collage of 2 images; 1 image is a close up of whole chocolate chip cookies on a metal baking sheet. The other image is of a woman's hand holding a chocolate chip cookie with a large bite missing. You can see the melted chocolate dripped out from the bitten edge of the warm cookie.

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Filed Under: All Posts, Einkorn Flour, Featured Recipes, From Scratch, Reader Favorites Tagged With: Chocolate, Cookies, Cooking, Dessert, Einkorn, For Kids, Freezer, From scratch, Homestead Pantry, Make Ahead

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Comments

  1. Hayley says

    August 23, 2018 at 9:20 pm

    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.)

    Reply
    • Victoria says

      August 24, 2018 at 12:14 am

      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!

      Reply
  2. Kat says

    January 23, 2019 at 7:22 am

    I LOVE this dough! My cookies are baking flat, did I overmix?

    Reply
    • Victoria says

      January 23, 2019 at 10:48 am

      Hi Kat! It’s so delicious right?

      I beat the mix for quite a long time at the butter and sugar stage, so I don’t think it’s that. But you might add a little more flour next time, maybe half a cup? and see how it goes from there!

      Reply
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Trackbacks

  1. Einkorn Mint Milano Cookies | A Modern Homestead says:
    August 1, 2017 at 8:48 pm

    […] All you have to do it pour the batter into a gallon ziploc bag and cut off a corner so that there’s a 1/2 inch opening. This is seriously one of the fastest and easiest cookies recipes I’ve ever made (including a basic chocolate chip cookie recipe)! […]

    Reply
  2. Honey Sweetened Dark Chocolate | A Modern Homestead says:
    August 11, 2017 at 2:14 am

    […] it’s a few chocolate chips in pancakes, chocolate chip cookies, or even just a nice piece of homemade peppermint bark… we enjoy chocolate around […]

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  3. Happy birthday to my love! – Mama’s Melodies and Memories says:
    July 18, 2018 at 3:27 am

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Hi there! I’m Victoria – a work at home mom to an active 4 year old, homesteader, from scratch chef, and full time blogger!
Here you will find delicious real food recipes, canning and gardening help, frugal living tips, and more! Learn more about our story here!
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