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While we were in Ohio last week, my husband Tim got to talking about some chocolate chip cookies his mom used to make. They were crisp around the edges, and soft on the inside.
It turned out his sister, Gina, had his mom’s original recipe book on hand. It’s one of those spiral-bound church club versions where Myrtle shares her meatloaf-making tips and Veera provides her famous recipe for banana cream pie.
That’s how I found out the cookies from Tim’s memory came from the kitchen of one Marcia Maki, and were marked with a handwritten “very good” in his mom’s red pen.
I love when people write in their cookbooks, almost as much as I love the way that food lets us remember people who cooked for us after they’re gone. Those handwritten notations in the margins make a cookbook more personal, transforming over the years into a family heirloom that’s more your own.
These books can serve as great references for posterity, or at least twenty or thirty years down the line, when the kids want to know if Mom liked the cherry pie and they’re able to flip through a few pages and find a big “NO” written at the top.
In keeping with our healthy eating habits, we’ve swapped in some einkorn flour, coconut sugar, and coconut oil in our version today, to replace the more processed and refined versions of these ingredients. If you’re in the mood to move your baking more toward the nutrient-dense end of things as this year comes to a close and we embark on a new one, here you go.
This recipe is for you, from our family to yours.
What’s einkorn? It’s the type of wheat that existed when humans transitioned from hunter-gatherers to agriculture-based societies. The thing is, it’s been found to be easier to digest for some people who have wheat sensitivities.
Although those with celiac disease or a gluten allergy can’t consume it, some experts believe those with minor sensitivities likely can, as it’s less complex than modern varieties of wheat, and lacks the D-genome that is often linked to gluten sensitivity.
Einkorn can be bought already ground into various flour consistencies, or you can even buy your own berries and grind them at home.
Ingredient substitutions often lead to changes in texture and taste, especially with baked goods. You’ll see a noticeable difference when baking with any type of alternative flour, from einkorn to buckwheat flour. Try our buckwheat flour chocolate chip cookies for another variation on the traditional dessert.
We won’t deny that this is the case with this einkorn flour recipe. Tim says these remind him of his mom’s, but they’re simultaneously another thing entirely.
And that thing is delicious.
We played around with the baking time and discovered that letting them go for too long in the oven moves the soft and gooey center more towards something akin to a hard hockey puck. Definitely err on the side of underbaking if you can. And if you’re not sure if your oven runs hot or where hotspots might be, read our guide to understanding your oven to get more closely acquainted with this key kitchen appliance!
These are on the softer side (if you bake them for the correct amount of time!), so while we kept ours in an airtight container on the counter, they’d also be good candidates for chilling in the freezer if you’re of the mind to do that sort of thing.
In terms of results, they are not like any other chocolate chip cookie I’ve had – they both cakey and not, both firm and soft – and most notably, they are ridiculously easy to whip together, which is something that I look for in any good cookie recipe.
We got to talking in the kitchen about how many different ways there are to make a chocolate chip cookie – large and firm, thin and crisp, with oatmeal or nuts, and the ones that you have to whack with a spatula when they come out fluffy from the oven.
These are definitely a new version we’re adding to our collection, partly because they are classic and chocolatey, and partly because of the place from which they came, inspired by tradition, and modernized to use the ingredients that make us happy.Print
These classic einkorn chocolate chip cookies are the chewiest and most decadent baked goods. Be sure to have a glass of milk handy when you make them.
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut oil, room temperature
- 1 1/2 cups coconut sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/3 cups all-purpose einkorn flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped dark chocolate or bittersweet chocolate chips
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, coconut oil, and coconut sugar on medium speed. Add eggs and vanilla, and mix until well combined.
- In a separate bowl, combine flour, baking soda, and salt, and stir to combine. Add this mixture to the wet ingredients. Beat until combined. Stir in the chocolate chips.
- Cover the dough with plastic wrap and place in the refrigerator. Chill for 2 hours.
- When ready to bake, preheat oven to 350°F. Line three baking sheets with parchment paper or silicone pan liners, or bake in batches.
- Scoop out tablespoon-sized scoops of cookie dough onto the prepared baking sheets, spacing them 1 inch apart. You should have about 8 cookies per baking sheet.
- Bake for 10 minutes, or until cooked through but not browned. It’s better to underbake these.
- Cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Keywords: einkorn flour, chocolate, cookie
Cooking By the Numbers…
Step 1 – Chop Dark Chocolate and Measure Ingredients
Chop enough dark chocolate until you have 1 cup total, or measure out your chocolate chips.
Measure out all remaining ingredients as listed on the ingredients list.
Step 2 – Make Batter and Chill
Add butter, coconut oil, and coconut sugar to the bowl of a stand mixer fitted with a paddle attachment. Cream together on medium speed until well combined.
Beat in both eggs and vanilla until combined. Crack your eggs first into a separate bowl, to avoid adding any shell fragments to the mix!
In a separate bowl, stir together the flour, baking soda, and salt. Add the dry ingredients to the wet mixture, and beat until combined.
Stir in the chocolate chunks or chips.
Cover the bowl with plastic wrap. Place in the refrigerator to chill for 2 hours.
Step 3 – Bake
When you’re ready to bake, preheat the oven to 350˚F. Line two or three baking sheets with parchment paper or silicone mats.
It’s best to place only two pans max in the oven at once, and I know many people only have one or two baking sheets. It’s fine to bake these in batches! Just keep the batter in the fridge until you’re ready to use it, if you don’t want to portion the dough all at once.
Portion the dough out on the prepared baking sheets in tablespoon-sized scoops. Space them about 1 inch apart, to allow room for spreading during baking. You should have about 8 dough balls arranged per sheet pan.
Bake for 10 minutes, until cooked through but not browned on the edges. The key is to not overcook these cookies, so it’s best to slightly underbake.
Cool for 5 minutes on the baking sheets before transferring to cooling racks to cool completely.
Why Do I Have to Chill the Dough Before Baking?
Chilling the dough before baking helps to solidify the fat. Since this recipe uses coconut oil, this is of the utmost importance in order to avoid producing overly crisp cookies that have spread out too much.
When the fat is chilled, it takes longer to melt and that means less spread. Taking the time to chill the dough helps to produce a finished product that is nice and chewy, soft and moist.
Do you normally chill your cookie dough before baking? Share your tips in the comments below, and be sure to give the recipe a rating after you’ve tried it.
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on January 1, 2019. Last updated: November 16, 2021 at 17:57 pm. With additional writing and editing by Meghan Yager and Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.