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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These turned out really good with the brown butter, however, I had to adjust the flour amount. I weighed out and milled 365g of Einkorn berries and then measured out 2-2/3 cup into a bowl. The flour didn’t even weigh out to 300g. So, of course I went by the weight given in the recipe. I mention this for those who bake exclusively by measure and not by weight. You may not get the results you’d hoped for if you use cup measures. Otherwise, I’ll be making again to use my Einkorn berries which I really don’t like for bread.
The weight is a more accurate measurement, as each person that scoops flour out will get a slightly different weight. If you weigh out the 365g of Einkorn, that should give you 365g of fresh milled einkorn flour, no need to measure volume out from there. Thank you for sharing with others who measure by volume! 🙂
So yummy! Made this and the kids love it!
Yay! Happy to hear it’s a favorite around there! Thanks! 🙂
Wow! Cookies are outstanding. I did a mix of semi-sweet and bittersweet, added walnuts and the salt flakes. Would definitely cut the recipe in half next time…makes a lot. I did end up freezing half the dough so great recommendation.
Yum! Sounds delicious! yes, we like to make a big batch, and keep cookie dough balls in the freezer for later. 🙂
Taste is great, but mine went really flat and crunchy. I was wondering if maybe I mixed the butter and sugar at too high a speed on my hand mixer. I’ve never mixed cookie dough for that long before. It never got that greasy like you said and was more airy than I’ve ever had in cookies. I would like to try this again with better results. Are these a thicker soft cookie? It did also take a lot longer time than normal for the size I made them (I did freeze the dough but I always do. Lots of factors – maybe you can help me! Thanks!
Make sure to brown the butter all the way, because this cooks off the extra moisture in the butter. If you want to make them with just softened butter, you will want to add more flour to offset the higher moisture content. If the cookies seemed flat, I would recommend adding a bit more flour to make them a bit thicker.
I am not sure what I’m doing wrong but my cookies never look greasy right after adding the eggs… Could it be because I’m using 100% pure cane sugar and light brown sugar? I’ve tried it three times and I still can’t figure it out 😞
They don’t always look greasy, it just can sometimes. IT usually depends on the butter.
I’m making these now & am wondering how long you chill them for? Can’t wait to taste them after ready the great reviews!
Thank you
If you want the cookies to be a bit thicker, you can chill the dough. We like a thin chewy cookie, so I will often times bake after mixing. If you want them even thicker, you can increase the flour just a tad.
These have become our new favorite cookies. I’ve made these several times, and they are always a hit. I love doubling the recipe to have some in the freezer. I reduce the sugar to about 1.5 cups total (for a single recipe) and use coconut sugar instead of brown sugar, and they are always delicious. I don’t have a mill yet, so I use the dry grains container with my Vitamix and the flour grinds very well.
Yay! I am so happy to hear that! Thanks for sharing that! 🙂
New to fresh milled flour so I’m starting with no yeast recipes to give myself success & gain confidence. That said, this is the 2nd recipe of yours that I’ve tried. 1st was the banana bread & it was delicious. Now these cookies. Also, delicious! But, like others mine turned our super thin. I do love a thin, crispy cookie so I’m still calling it a win! I did see your possible reasons for this in other reviews. I’ll add more flour next time. The butter was very brown & I was afraid to go further with it. Thanks for sharing your recipes & experience for the rest of us!!
Glad to hear they were a hit! Yes, try adding a bit more flour next time for them to thicken a bit. Also, you can freeze the dough balls and cook from frozen for a bit thicker cookies as well.
These cookies are by far the best freshly milled cookies I have made so far! My entire family agrees. They are NOT flat or greasy like the other FMF einkorn recipes I have tried. They are crispy on the outside and chewy on the inside with just the perfect about of rise.
The only change I made was to add a pinch of salt to top of the cookies before baking since we have come to love flake salt on our chocolate chip cookies. I only baked one cookie for each person tonight in case I would need to add more flour to the dough. After my 20-year-old finished his cookie, he asked me if there were more. I said there was more dough, but none baked yet and asked why we inquired. He replied, “Because I’m going to want more.”
Mind you, this is the person who has not been loving the FMF cookies I’ve made so far. When you have the seal of approval from a discerning young adult, you know you have a great recipe.
Thank you so much!
Yay! I am so glad to hear that! Thank you so much! 🙂