Einkorn Chocolate Chip Cookies

Soft, chewy chocolate chip cookies made with einkorn flour and sourdough discard. The perfect way to use up extra starter!

Flour: Einkorn + Sourdough Discard

Einkorn Chocolate Chip Cookies (Sourdough Discard)

Soft, chewy chocolate chip cookies made with freshly milled einkorn flour and sourdough discard. These whole grain cookies have a rich, buttery flavor with crispy edges and a gooey center. The perfect way to use up extra sourdough starter that your family won't believe they're made with whole grain flour.

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Ingredients Method

Ingredients

  

• 180 g Einkorn flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 113 g butter melted and cooled
• 50 g sugar – I use 1/2 suchant and 1/2 honey granules
• 100 g sourdough discard
• 1 egg yolk
• 1 1/2 tsp vanilla extract
• 140 g chocolate chip chunks or chocolate chips

Method

 

1. Preheat oven to 350°F and line a baking sheet with parchment paper. In a large bowl, whisk melted butter with brown and white sugar until smooth, then mix in sourdough discard, egg yolk, and vanilla. In a separate bowl, combine einkorn flour, baking soda, and salt, then add to the wet ingredients and mix just until combined. Fold in chocolate chips and let the dough rest for 10 minutes if it feels too soft.
2. Scoop into 2-tablespoon portions, spacing 2 to 3 inches apart, and bake for 10 to 12 minutes until the edges are set and centers remain soft. Let cool on the pan for 5 minutes before transferring to a wire rack. Store in an airtight container at room temperature for 3 to 5 days or freeze for up to 2 months.

Ingredients

Dry Ingredients:

• 180 g einkorn flour
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients:

• 113 g (½ cup) unsalted butter, melted and cooled
• 120 g (½ cup, packed) brown sugar
• 50 g (¼ cup) white sugar
• 100 g sourdough discard (100% hydration)
• 1 egg yolk
• 1½ teaspoons vanilla extract

Mix-ins:

• 140 g (¾ cup) chocolate chips or chunks

Instructions

1. Preheat: Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Mix wet ingredients: In a large bowl, whisk melted butter, brown sugar, and white sugar until smooth. Add sourdough discard, egg yolk, and vanilla. Mix until combined.
3. Mix dry ingredients: In a separate bowl, whisk einkorn flour, baking soda, and salt.
4. Make the dough: Add dry ingredients to wet ingredients. Mix just until no dry flour remains. Fold in chocolate chips. Dough should be soft and scoopable. If loose, rest 10 minutes.
5. Bake: Scoop dough into 2-tablespoon portions, spacing 2–3 inches apart. Bake 10–12 minutes until edges are set and centers are soft.
6. Cool: Cool on the baking sheet 5 minutes, then transfer to a wire rack.

Storage

• Room temperature: 3–5 days in airtight container
• Freezer: Up to 2 months