Author: 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.
{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!
Einkorn Chocolate Chip Cookies
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 (600g)
- 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!
Video
Notes
Nutrition
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 :-)