The BEST Brown Butter Chocolate Chip Cookies Made With Fresh Einkorn
The BEST Brown Butter Chocolate Chip Cookies Made With Fresh Milled Einkorn! These are so scrumptious! Even better, they are easier to digest than other flours, because they are made with all fresh milled Einkorn Flour. If you have never tried browning your butter for cookies, you are in for a real treat! The Browned Butter adds a beautiful taste like nothing else! Don’t skip this step, I promise it will be worth it! Don’t worry if you don’t have Einkorn, you can use other fresh milled wheat varieties with this recipe too.
Can I Make These Cookies Without Browning The Butter?
While browning the butter amplifies the flavor, I realize that is not for everyone. So, you can use this recipe with just melted butter, but just know there will be a few adjustments you need to make to account for the extra moisture. So, If you decide not to brown the butter, make sure to add a bit more flour (about 1/2 cup more 60g.)
What Is So Special About Einkorn?
Einkorn seems to be rising in popularity, however, it is not a new wheat/flour. In fact, Einkorn is one of our original wheats. It is great to see that this rise in popularity has also increased awareness about this special little wheat kernel/berry. This “ancient grain,” is also referred to as the “Virgin Wheat.” Einkorn has been reported as being tolerated in people with Gluten Sensitivities. However, this should be used with caution, especially in someone with a true Celiac condition.
Einkorn is higher in protein than most other wheat varieties, but doesn’t develop a strong gluten structure. Also, Einkorn has been found to have a higher nutritional content of vitamins and minerals as more modern wheats. Examples of these include higher levels of fat, phosphorus, potassium, pyridoxine, and beta-carotene. You can buy Einkorn pre-ground into flour already, or you can buy the whole berry. To make beautiful fresh milled flour, mill the whole berry at home! In conclusion, this is the method I would recommend, the fresher the better!
As the popularity of this grain rises, unfortunately, so does the price. But, to me it still is very much worth it. I have tried a few brands, and HERE is one of my favorites!
Ingredients For The Best Brown Butter Chocolate Chip Einkorn Cookie Recipe
- 1 cup of butter (225g)
- 2&2/3 cup Fresh Milled Einkorn Flour (365g) Mill 365g of einkorn berries to get that flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1 cup sugar (210g)
- 1 cup brown sugar(210g)
- 2 eggs
- 1 tsp Vanilla (I love to use my homemade HERE)
- 1 bag Semi Sweet Chocolate Chips (340g)
Instructions For The Best Brown Butter Chocolate Chip Einkorn Cookie Recipe
- First, brown your butter in a medium saucepan on medium heat. Make sure to watch this step, as the butter boils it can foam out of the pan quickly. It will bubble, then foam. Don’t walk away, it can burn quickly too. Once the butter solids have browned, remove from heat, and let it cool to below 110* F
- While waiting for the butter to cool, Mill your flour. I milled 1&2/3 cup of Einkorn berries to get my total flour.
- Now, add your baking powder, baking soda, and salt to your milled flour and mix in.
- Once the butter has cooled slightly, put it in your mixer with the sugars, and beat to combine for about 2 minutes.
- Next, add your eggs one at a time, then beat for about 3 minutes on medium high. It is ok if it looks greasy at this stage, it will come together later.
- Add your vanilla and beat for 2 more minutes until fully combines. At this stage, it should resemble a cake batter consistency.
- Slowly add your flour mixture on low until everything is all incorporated.
- Lastly, add the chocolate chips, and mix in gently.
- Let the dough rest in the fridge.
- Preheat oven to 350*F
- Scoop with cookie scoop onto a lined baking sheet, and bake for 9 to 10 minutes.
*Alternate Bake for Later Option*
- After the dough is made, scoop cookie balls onto a lined baking sheet, and flash freeze for 1 to 2 hours. Put these frozen raw cookie dough balls into a freezer safe container, and freeze for up to 4 months. You can use as many as you want, just bake them straight from frozen at 350* for 11-12 minutes.
Also, If You Want To Learn More About Milling Your Own Flour, I have a Fresh Milled Flour 101 post. So, I Recommend Starting There!
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The Best Brown Butter Chocolate Chip Cookies Made With Fresh Milled Einkorn
The Best Brown Butter Chocolate Chip Einkorn Cookies
Ingredients
- 1 cup of butter 225g
- 2&2/3 cup Fresh Milled Einkorn Flour (365g) Mill 365g of einkorn berries to get that flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1 cup sugar 210g
- 1 cup brown sugar 210g
- 2 eggs
- 1 tsp Vanilla I love to use my homemade HERE
- 1 bag Semi Sweet Chocolate Chips 340g
Instructions
- First, brown your butter in a medium saucepan on medium heat. Make sure to watch this step, as the butter boils it can foam out of the pan quickly. It will bubble, then foam. Don’t walk away, it can burn quickly too. Once the butter solids have browned, remove from heat, and let it cool to below 110* F
- While waiting for the butter to cool, Mill your flour. I milled 1&2/3 cup of Einkorn berries to get my total flour.
- Now, add your baking powder, baking soda, and salt to your milled flour and mix in.
- Once the butter has cooled slightly, put it in your mixer with the sugars, and beat to combine for about 2 minutes.
- Next, add your eggs one at a time, then beat for about 3 minutes on medium high. It is ok if it looks greasy at this stage, it will come together later.
- Add your vanilla and beat for 2 more minutes until fully combines. At this stage, it should resemble a cake batter consistency.
- Slowly add your flour mixture on low until everything is all incorporated.
- Lastly, add the chocolate chips, and mix in gently.
- Let the dough rest in the fridge.
- Preheat oven to 350*F
- Scoop with cookie scoop onto a lined baking sheet, and bake for 9 to 10 minutes.
*Alternate Bake for Later Option*
- After the dough is made, scoop cookie balls onto a lined baking sheet, and flash freeze for 1 to 2 hours. Put these frozen raw cookie dough balls into a freezer safe container, and freeze for up to 4 months. You can use as many as you want, just bake them straight from frozen at 350* for 11-12 minutes.
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Notes
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how much do you weigh a cup of wholegrain einkorn?
it seems to be quite alot if 2 and 2/3 cups is 365g?
you seemed to have weighed a cup at 137g?
usually a cup of wholegrain einkorn is between 96g and 105g?
a cup of Einkorn berries weighs about 179g, a cup of milled flour will vary for everyone slightly. It is more accurate to go by weight and skip the cups altogether. I find that a cup of fresh milled Einkorn flour will weigh somewhere between 120 and 130 ish.
do you bake these cookies in a conventional oven or a convection oven?
I see you baked it in a mini toaster oven.
what shelf did you place it on? the lowest rack or the middle?
many thanks.
I bake them in my countertop oven on a normal bake setting. I place them on the center rack. Everyone’s oven is a bit different, so find what works best for your oven. 🙂
i have 3 settings on my bosch universal mixer
1, 2, and 3 – i guess its low medium and high.
which should i use for mixing the butter and the sugar?
is it the same speed for mixing the eggs?
start it out on low, then turn it to the highest speed for mixing the butter and sugar in cookies. Then just mixing the eggs on 1 or 2 would be fine.
also adding another 1/2cup – 60g if dont brown butter.
here it seems that you weigh a cup of wholegrain einkorn at 120g?
I weigh out my wheat berries and go by weight to mill into the flour. The volume is an estimated volume, as each person can scoop a cup a bit differently. I hope that helps! 🙂
I’ve just gotten back into fresh milling after almost a decade break. Einkorn is the main grain I’m using currently! These cookies were some of the best I have ever made and I’ve made a lot of cookies! I appreciate your work, so many great resources!
I am so happy to hear that! Thank you so much! 🙂
Are you using salted or unsalted butter? Thank you for all your amazing recipes.
I generally use unsalted butter, but I have used salted butter as well, I just use a little less salt from the recipe. 😉
Well………..bust my buttons! On hand I only had hard white wheat berries, sourdough ingredient was from yesterday’s discard, and I AM one satisfied student. Next time I will follow instructions better (sorry teacher), I placed FMF into mixer then added additional dry ingredients. My mistake was realized when recipe said to add the FMF oopsy. Also, will use a smaller portion of cookie dough as the cookie flattened out. Late Christmas gift for my neighbors. As Neil Diamond would say………….SO Good so Good so Good!! Happy New Years!
So glad they were a hit! Happy New Year! 🙂
My husband couldn’t wait for them to stay in the fridge for the 4 plus hours so after 2 hours I baked 10 cookies then stuck the dough back in the fridge. Those 10 cookies came out super flat( but DELICIOUS) reading the other comments I may have not browned the butter enough. Is there anyway I can save the rest of the dough by adding the half cup flour into the remainder dough? Or is it too late?
Yes, you can add a bit more flour, and you will be good to go!
Hello,
I don’t have einkorn but I have spelt and all the other wheat berries. I made your oatmeal raisin with the hard red wheat berry and soft white. What do you suggest? The cookies are amazing so very excited to make these. Hope I hear back from you soon. LOL. SPELT? Or……….?
Regards,
I would substitute the Einkorn for Spelt or Soft white, or a mix of the two! Let me know what you think! 🙂
The taste is great, love brown butter! I however made the fatal flow of making the dough and refrigerating overnight — the dough was a mess to work with (hard, stiff, crumbly), could barely get it back into balls. Definitely should have made into balls while the dough was soft and frozen it vs refrigerating as a dough ball!
Yes, scooping into balls is much easier. If you do happen to try again, you can leave the dough on the counter for maybe and hour or so to warm up, then try scooping, much easier!
We would really love to try this recipe! We can’t have any dairy though. I’m wondering if there’s a good substitute for the butter? (I’m sure that’s what really makes this cookies delicious!) Do you think coconut oil would work in this recipe?
I have not tried this one with coconut oil, but others have reported success with coconut oil in place of the butter (without browning it of course) I suggest baking one cookie at first, and see if you like the consistency. If they are too flat, add a bit more flour before baking or refrigerating.
I’ve made it with just a little less than a cup of coconut oil and the texture still came out great and they weren’t flat either (: I wish I could post a picture, they were delicious!
These were the best chocolate chip cookies I have ever made!
Perfect texture! Better than from a bakery!
Thank you for sharing!
Yay! I am so happy to hear they were a hit! Nice job! Thanks so much! 🙂
Absolutely delicious! I’m new to milling (1.5 week into it) and this recipe is simple to follow & forgiving! (: I made a few modifications – instead of butter I used coconut oil because my dairy intolerance and used only a heaping cup of coconut sugar instead of 2 cups of regular. Texture came out great — nice and chewy and don’t feel as guilty eating them! This is a keeper, thank you Kara!
Thank you so much for sharing, this one may have posted twice, I’m not sure.
Absolutely delicious! I’m new to milling (1.5 week into it) and this recipe is simple to follow & forgiving! (: I made a few modifications – instead of butter I used coconut oil because my dairy intolerance and used only a heaping cup of coconut sugar instead of 2 cups of regular. Texture came out great — nice and chewy and don’t feel as guilty eating them! This is a keeper, thank you Kara!
Thank you so much for sharing! I know others are interested in results with coconut sugar and coconut oil. 🙂
Could you use Kamut?
I don’t really like to use Kamut for cookies, but Einkorn, Spelt, and soft white are all pretty nice in these cookies, or even mix of those 3.
I absolutely love this recipe and have made it multiple times with different results. I substitute honey granules for the white sugar and sucanat for the brown sugar. Is the dough supposed to be super crumbly? It’s definitely different cookie dough than I’m used to. The cookies taste great but do seem on the drier side. Could it be the sugar substitutions that’s causing that?
Hi, the dough shouldn’t be crumbly, it is a pretty wet dough typically. What wheat are you using, that could cause it to be dry or crumbly. I recommend using soft white wheat, einkorn, or spelt. Or even a combination of those 3.
These are my family’s favorite chocolate chip cookie recipe!
The combination of browned butter and einkorn flour gives the cookies a richness I’ve never tasted in cookies, yum !
Thank you for creating amazing recipes ☺️
Awesome! I am so happy to hear that! This is one of my most requested cookie recipes! Thanks! 🙂