These brown butter chocolate chip cookies are made with einkorn flour, a delicious staple in our home. Whip the dough up early in the day for a quick and easy dessert that the whole family will love. Crispy on the outside but gooey on the inside, these brown butter einkorn cookies are our new favorite.
Although we’ve been making chocolate chip cookies for a long time in our homestead, these are our new favorite.
Made with brown butter, these einkorn chocolate chip cookies are deliciously decadent. They’re crispy on the outside with a chewy, gooey interior.
I love that these cookies use einkorn flour, which is an ancient grain that is higher in protein and lower in gluten. While they do still contain sugar, yes, at least I can be happy that they are made with a high quality grain.
Why We Love This Recipe
Giving my family food they enjoy is my favorite task at hand each day. And making it healthy is so important to me, too.
I recently switched to einkorn flour for many of my baking needs. Now you may know already that I bake a lot of sourdough and I do use a regular, all purpose flour for that.
But for many other recipes that aren’t long fermented, like a dutch baby pancake, homemade tortillas, or chocolate muffins, I love to use einkorn flour for those.
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Why use einkorn flour for brown butter cookies?
This brown butter chocolate chip cookie recipe uses einkorn flour, which is an ancient grain that is higher in protein and lower in gluten.
Einkorn has been around long before us or our ancestors. It was the kind of grain that was never hybridized, which is a breeding technique used now a days to get a higher crop yield in the grain fields. But hybridization of wheat comes at a cost.
Many nutrients are stripped during this process, making today’s modern day wheat less digestible.
Einkorn flour is one of the best grains out there. We buy ours from Amazon and sometimes our local grocery store carries it as well.
When you use einkorn flour, you’re getting a wheat that is more easily digestible. It will also assimilate better in our bodies because of the higher protein, making it a good meal or snack to stabilize blood sugar.
Aside from the health benefits of einkorn flour, einkorn has a unique taste! It has a nutty taste with a moist texture, making it ideal for chocolate chip cookies.
In this recipe, I like to think the einkorn flour makes the cookies more chewy, more rustic tasting, and a little darker in color which compliments the browned butter nicely.
Can I substitute regular flour for einkorn flour?
You can use regular all purpose flour in this brown butter chocolate chip cookie recipe. However, it is not a 1:1 ratio. I like to use about 25% more einkorn flour than regular flour, because einkorn flour absorbs liquid differently than regular flour.
The conversion for this recipe would be 1 1/4 cup regular flour.
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FAQ:
What does browned butter do to cookies?
Browning the butter evaporates some of the liquid in the butter and makes it more rich and fatty. This helps to create a chewier, richer chocolate chip cookie.
Can I substitute browned butter for butter in cookies?
Yes, you can just use softened butter in any cookie recipe. They will still taste good, but the browned butter is much better in our opinion.
With that said, I didn’t brown my butter for about 15 years of making chocolate chip cookies and we were just fine. Once I started browning the butter, I haven’t turned back to my old ways. It’s too hard to know what I’m missing out on 🙂
Does einkorn flour bake differently?
Einkorn flour has a nutty, rich taste compared to regular flour. For this recipe, having the einkorn flour plus the browned butter gives a delicious, rich and almost toasted flavor to the chocolate chip cookies.
Einkorn Brown Butter Chocolate Chip Cookie Ingredients
Makes 14-16 delicious cookies
1 stick of butter, browned, and cooled slightly (see browning instructions below)
One egg
1 tsp vanilla extract
1/2 cup brown sugar
1/3 cup white sugar
1 2/3 cup einkorn flour
1/2 tsp salt
1/2 tsp baking soda
1 large cup chocolate chips
You Will Need
Fork
Large mixing bowl
Wooden spoon (you could also use a stand up mixer)
Measuring cups
Measuring spoons
Plastic wrap
Two baking trays
Parchment Paper
How to Make Brown Butter Chocolate Chip Cookies
First, brown the butter. Take a stick of butter (1/2 cup) and place it in the small stovetop pot. Turn the heat to medium high and let it melt. After it melts, it will start to bubble. Whisk it with a fork every minute or so while it bubbles. After a few minutes of bubbling and sizzling, it will start to form tiny golden/brown crystals at the bottom (this is the fun part!). It will also have a distinct smell to it, like a fresh cake or cookie coming out of the oven. Keep whisking for 1-2 more minutes, turn the heat off, and let cool. Your butter will be nice and brown now.
Meanwhile, add the egg, vanilla, and sugars into a large mixing bowl.
Once the butter has cooled down (make sure it is just barely warm to the touch), add the butter to the egg and sugar bowl. Combine with a large wooden spoon, or you can use a stand up mixer.
Next add the einkorn flour, salt, and baking soda, and stir to combine. Batter should be thick and moist.
Lastly add the chocolate chips and stir to combine. Feel free to do a big heaping cup here 🙂
Cover the bowl with plastic wrap and let the dough sit in the fridge for about 1 hour. You can also make this ahead of time and let it sit in the fridge. If you want to freeze the dough, roll it into balls first, and then place them in the freezer.
Einkorn Brown Butter Chocolate Chip Cookies Tutorial, Continued
Before baking, preheat the oven to 350 degrees F and remove the cookie dough from the fridge.
Line two baking trays with parchment paper.
Roll the cookie dough into balls about 1 inch in diameter. It helps to use an ice cream scooper since your dough may be firm from being in the fridge.
Place the dough balls on the cookie sheet about 2 inches apart (give them room to grow!).
Bake at 350 for 14 minutes. Leave on the tray after they come out of the oven for an additional 2-3 minutes, and then remove them and place them on a cooling rack. Take a bite and enjoy your chewy, decadent brown butter einkorn chocolate chip cookie!
More Einkorn Recipes from the Homestead
No-Knead Einkorn Sourdough Bread
Einkorn Sourdough Banana Pancakes
Sourdough Discard Chocolate Muffins with Einkorn Flour
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Einkorn Brown Butter Cookies
These brown butter chocolate chip cookies are made with einkorn flour, a delicious staple in our home. Whip the dough up early in the day for a quick and easy dessert that the whole family will love. Crispy on the outside but gooey on the inside, these brown butter einkorn cookies are our new favorite.
Ingredients
- 1 stick of butter, browned, and cooled slightly (see browning instructions below)
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 1 2/3 cup einkorn flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 large cup chocolate chips
Instructions
- First, brown the butter. Take a stick of butter (1/2 cup) and place it in the small stovetop pot. Turn the heat to medium high and let it melt. After it melts, it will start to bubble. Whisk it with a fork every minute or so while it bubbles. After a few minutes of bubbling and sizzling, it will start to form tiny golden/brown crystals at the bottom (this is the fun part!). It will also have a distinct smell to it, like a fresh cake or cookie coming out of the oven. Keep whisking for 1-2 more minutes, turn the heat off, and let cool. Your butter will be nice and brown now.
- Meanwhile, add the egg, vanilla, and sugars into a large mixing bowl.
- Once the butter has cooled down (make sure it is just barely warm to the touch), add the butter to the egg and sugar bowl. Combine with a large wooden spoon, or you can use a stand up mixer.
- Next add the einkorn flour, salt, and baking soda, and stir to combine. Batter should be thick and moist.
- Lastly add the chocolate chips and stir to combine. Feel free to do a big heaping cup here 🙂
- Cover the bowl with plastic wrap and let the dough sit in the fridge for about 1 hour. You can also make this ahead of time and let it sit in the fridge. If you want to freeze the dough, roll it into balls first, and then place them in the freezer.
- Before baking, preheat the oven to 350 degrees F and remove the cookie dough from the fridge.
- Line two baking trays with parchment paper.
- Roll the cookie dough into balls about 1 inch in diameter. It helps to use an ice cream scooper since your dough may be firm from being in the fridge.
- Place the dough balls on the cookie sheet about 2 inches apart (give them room to grow!).
- Bake at 350 for 14 minutes. Leave on the tray after they come out of the oven for an additional 2-3 minutes, and then remove them and place them on a cooling rack. Take a bite and enjoy your chewy, decadent brown butter einkorn chocolate chip cookie!
Notes
In this recipe, I like to think the einkorn flour makes the cookies more chewy, more rustic tasting, and a little darker in color which compliments the browned butter nicely.
Can I substitute regular flour for einkorn flour?
Yes, you can use regular all purpose flour in this brown butter chocolate chip cookie recipe. However, it is not a 1:1 ratio. I like to use about 25% more einkorn flour than regular flour, because einkorn flour absorbs liquid differently than regular flour.
The conversion for this recipe would be 1 1/4 cup regular flour.
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