Ultimate Einkorn Chocolate Chip Cookie Recipe

KaliJanuary 2, 2026

Everybody has a favorite Chocolate Chip Cookie recipe. It’s just a thing. Remember that episode of Friends where Monica spends days trying to recreate Phoebe’s favorite childhood chocolate chip cookie? And by the end of the episode, learns it was the recipe on the back of the Tollhouse bag? Nestlee Tolouse. Gets me every time.

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Much like Monica Geller, I spent YEARS searching for my favorite recipe, and friends, I’ve finally landed on it. My favorite thing about these cookies is that they have that perfect chew. Almost like the grocery store sample bites you’d get as a kid. These cookies are crispy on the outside, but soft and chewy in the middle. The best part is, with this recipe you don’t have to worry about what’s in them!

As I’ve already claimed scones as my thing that people *hopefully* remember me for, it’s probably a little greedy to add chocolate chip cookies to the list, but I do secretly hope my kids will rant and rave about my chocolate chip cookies someday. It’s a Mom thing.

Image of an Einkorn Chocolate Chip Cookie recipe and bottle of milk

Image of an Einkorn Chocolate Chip Cookie recipe

Why this is the Ultimate Chocolate Chip Cookie

If you’ve been around here any amount of time, you may have picked up on the fact that I struggle to digest grains. And…a few other things. I have to eat somewhat strategically. And that’s exactly why I choose Einkorn Flour. Einkorn is an heirloom wheat that has never been hybridized. It has a weaker gluten structure and is easier for the body to digest.

I buy Jovial Foods All-Purpose Einkorn Flour, two 10# bags at a time through Azure Standard. While I love the idea of milling my own grains, grain mills are super pricey, and I just don’t have the bandwidth for that right now. Thank goodness for Jovial!

Alternative sugars

In addition to my grain issues, I also have a cane sugar intolerance. My immune system basically takes a punch in the face if I eat white sugar. So, in all of my baking I substitute with natural sugars. This recipe combines maple sugar and coconut sugar for a deep, caramel-y sweetness. After eating natural sugars for so long, I find that regular white sugar almost tastes like chemicals. It’s sickly sweet and I don’t even care for it anymore.

Not only are maple and coconut sugars better for you, they also won’t spike your glycemic index. But really what I love most, is that they just taste so much better! Such a deeper, richer depth of flavor.

Where do I get all these strange Chocolate Chip Cookie ingredients?

Einkorn flour? Maple sugar? Coconut sugar!? They may sound a little strange at first, but they are completely worth it. Trust me!

I typically source my Einkorn flour by Jovial from Azure Standard.
I buy my maple sugar from Amazon, as it’s less expensive there and comes in a nice carton that I find easy to use.
Coconut sugar is easier to find, and in the past I’ve purchased it at Trader Joe’s and Azure Standard.

Image of a stack of Einkorn Chocolate Chip Cookie

Image of a plate of cookies, glass of milk, and post with a recipe for an Einkorn Chocolate Chip Cookie

Baking with Einkorn flour

Years ago, before I even understood that my body has a hard time digesting grains, I made the switch to Einkorn flour. Learning that it was an ancient grain that had never been hybridized really appealed to me. Knowing that thanks to its weaker gluten structure, it was easier to digest, made sense! Hearing that it contained more protein, vitamins and minerals than regular flour, and I was sold!

All health benefits aside, for me, baking with Einkorn flour is all about FLAVOR. Einkorn flour gives a beautiful golden color to your baked goods. A nutty, buttery taste that can’t be beat. It adds so much depth and interest to the treat, all the while being better for your body. I can’t recommend it highly enough.

I typically bake with Jovial’s All-Purpose Einkorn Flour, which I buy in 10 lb. bags. It isn’t cheap, but it is absolutely worth it!

Essential tools for the perfect Chocolate Chip Cookie

You know what I love most about Chocolate Chip Cookies? They’re simple. Quick to throw together, not a lot required and even easier to eat. Too easy, in fact. I have to hide cookies from myself when I bake them, or I simply can’t stop eating them. I always means to make dough balls and store them to bake individually for afternoon teatimes, but the dough never makes it that far.

Here are the tools I like to use for making great cookies:

Kitchenaid mixer. This is definitely not a requirement. My Mom never had one until after I did, and she makes a mean chocolate chip cookie. But it sure is nice to have! I like to just mix up my dough and pop the mixer bowl right in the fridge to chill for a few hours or overnight. Though sometimes I find some dough missing in the morning!
Stainless Steel sheet pans. These are a must. I didn’t discover sheet pans with sides until culinary school, and they are truly one of the most versatile items in my kitchen. Stainless steel will last forever, and you don’t have to worry about lining them with parchment if you don’t want to,
Parchment Paper. If you have anything but stainless steel, and even then, you’ll want to line your trays before baking. I’ve tried those reusable silicone baking sheets, but I find they don’t allow the cookie to crisp as well, not to mention some people say the silicone leaches things into your food. No thanks. Parchment paper is easy and works so well!

You’ve gotta chill

Let me let you in on a little secret. The trick with these cookies is the time in the fridge. Which is why I’ll often make them the night before I need them, or first thing in the morning. Einkorn flour is slower to absorb moisture and acts differently than regular wheat flour, so it’s very helpful to give it extra time. Chilling in the fridge is also what creates that crispy on the outside, chewy on the inside texture. It’s a step you don’t want to miss!

Image of a plate of cookies and post about a Einkorn chocolate chip recipe cookie

The nostalgia of a Chocolate Chip Cookie

I’m not sure about you, but I will reach for a chocolate cookie ten times out of ten. It’s the one thing I will cheat on my mostly grain-free diet for. That and sourdough bread. But I digress. There’s just something universally pleasing and delicious about a chocolate chip cookie! It always sounds good to me.

I actually looked into the origin of the Chocolate Chip Cookie for this post, and was surprised to find that it’s not actually all that old. Allegedly, the recipe was stumbled upon in the 1930’s by a woman named Ruth Wakefield. Owner of the Toll House Inn in Massachusetts, she is said to have chopped up a Nestle chocolate bar one day and tossed it in her batter. Apparently she’d run out of nuts, and the chocolate was an unintentional addition. The stuff of legends.

The recipe was a hit and she later sold the rights to the Nestle company, who still prints it on the back of the bag. And who supplied Wakefield with free chocolate for life. Sounds like a pretty good deal to me.

My favorite Chocolate Chip Cookie recipe

My recipe is based on the one from the Einkorn cookbook by Jovial Foods. I use the same measurements as their recipe, but have changed several ingredients. Specifically the sugars. I also advise that you not measure chocolate chips with your hands but with your heart.

Much like Ruth Wakefield, I find that this cookie base recipe is great with lots of different additions. I’ve adapted it to different combos so many times I’ve lost count.

Image showing a stack of Einkorn Chocolate Chip Cookies with a bottle of milk

Perfect Einkorn Chocolate Chip Cookies

Let me let you in on a little secret. The trick with these cookies is the time in the fridge. Which is why I’ll often make them the night before I need them, or first thing in the morning. Chilling in the fridge is also what creates that crispy on the outside, chewy on the inside texture. It’s a step you don’t want to miss!

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Prep Time 10

Cook Time 15

Chill time 1

Total Time 1 25

Course Baking, Cookies, Dessert

Servings 12 large cookies

Equipment

1 Stand Mixer
2 sheets Parchment Paper
2 Stainless Steel Baking Sheets
Maple Sugar
Einkorn Flour

Ingredients

138 grams butter softened
150 grams maple sugar
110 grams coconut sugar
2 eggs one separated
1 tsp vanilla
240 grams All-Purpose Einkorn Flour
1 tsp baking soda
1/2 tsp Redmond sea salt
210 grams chocolate chips

Instructions

In the bowl of a stand mixer fitted with a paddle attachment, add the butter and both sugars. Cream together for about 2 minutes, until well incorporated. Scrape down the sides, if needed.
Add one whole egg to the mixer bowl, and one egg yolk. Add vanilla. Beat for 2 minutes until well mixed.
Add the flour, baking soda and salt, and mix on low until just combined.
Add the chocolate chips and pulse your mixer a few times so the chips are evenly distributed.
Cover your mixer bowl and pop it in the fridge, for at least 30 minutes, preferably a few hours or overnight. This is IMPORTANT!
When you are ready to bake, preheat your oven to 375 degrees F. Prepare a baking sheet with a layer of parchment paper. Scoop your dough into balls, roughly 35 grams (or 2 Tbsp) and place them 2 inches apart. I usually make mine a bit bigger.
Bake for 12-14 minutes, rotating halfway through for even color. When they are just golden brown on the edges, remove them from the oven and let them cool on the tray for 5 minutes. Then transfer the cookies to a cooling rack. Enjoy!