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.

Prep Time 25

Cook Time 12

Servings

Calories 103kcal

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 (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

This recipe features einkorn flour but can still be made with any type of wheat flour without modification.

NOTE: If you find that your cookies are spreading during the baking process, either add an extra 1/2 cup of flour OR freeze them for about 2 hours before baking (in portioned balls).

Nutrition