Einkorn Flour Chocolate Chip Cookies
These Einkorn Chocolate Chip cookies are delicate cookies with crisp edges and soft centres. They are incredibly flavourful and have a sophisticated deep flavour from the espresso powder and brown sugar. These cookies are made with nutrient dense einkorn flour.
Servings: 14 cookies
Calories: 200kcal
Ingredients
Dry Ingredients
- 1 ⅓ cup einkorn flour
- ½ tsp baking soda
- ½ teaspoon unrefined sea salt
- 1 tsp espresso powder
Wet Ingredients
- ¾ cup coconut sugar or brown sugar
- ½ cup unsalted butter softened
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 5 oz chopped semi sweet chocolate or 1 cup chocolate chips
To Top The Cookies
- sprinkle of flaky salt to top
Instructions
- Combine flour, baking soda, espresso powder and salt in a small bowl and whisk well.
- In a medium-sized bowl, cream together softened butter and brown sugar with a handheld mixer for several minutes until the butter and sugar mixture has turned lighter in colour and is smooth and fluffy looking.
- Incorporate one room temperature egg, one egg yolk and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Roughly chop 5 oz of semi sweet bakers chocolate. Set aside approximately 1 oz of the chocolate to use to top the cookie dough balls. Stir in 4 oz of the baker's chocolate to the dough and set the dough in the fridge for a minimum of 1 hour or till next day.
- When you’re ready to bake, preheat the oven to 375 degrees F. Prepare two cookie sheets with parchment.
- Roll cookie dough into balls using approximately 1 ½ tablespoon of dough. Top the dough with 3-4 small pieces of your reserved chopped chocolate.
- Bake for 8-10 minutes. (If you rolled your cookies into slightly larger balls, they will need to bake 10-12 minutes). When the cookies look almost set in the middle, remove them from the oven. Sprinkle with flaky salt if desired.
Notes
- Prepare the dough in advance and refrigerate it until it's ready to be rolled into balls, as it needs time to chill before baking.
- If you don’t typically purchase espresso powder and you’re not sure what brand to buy, I purchased Nescafe Gold Espresso Original.
- Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife.
- If you're using salted butter instead of unsalted butter then decrease the amount of added salt to the dough.
- Use high-quality chocolate and pure vanilla extract. It makes a big difference in flavor!
- Take note that the oven temperature for this recipe is 375 degrees F.
- For a beautiful presentation of the cookies: tap the baking sheet a few times when the cookies first come out of the oven to deflate them and top with flaky salt.
- For perfectly round cookies: place a round cookie cutter (or large drinking glass) that is slightly bigger than the cookies over each individual cookie while they're still warm and move the cookie around in a circular motion until the sides of the cookie are perfectly rounded.
Nutrition
Calories: 200kcal