Easy Einkorn Chocolate Chip Sourdough Cookies
This einkorn chocolate chip sourdough cookies recipe is one you won’t want to miss! Made with long-fermented einkorn flour, sweet browned butter, and rich dark chocolate, these cookies are a delightful treat that’s easy to digest and packed with nutrients. Indulge in this wholesome twist that combines comfort and nutrition in every delicious bite! Let’s make long-fermented einkorn chocolate chip sourdough cookies!
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Chocolate chip cookies are a classic favourite of mine, and I’ve been on a quest to create the perfect cookie that’s both delicious and nutritious. Using freshly milled organic einkorn flour, fermented with my trusty sourdough starter, sweetened with cane sugar, enriched with browned butter, and speckled with rich dark chocolate. These einkorn chocolate chip sourdough cookies are not only easy to make but also enjoyable for everyone! Indulge in a treat that combines nostalgia with wholesome ingredients for a delightful baking experience!
What is Einkorn?
Einkorn is an ancient grain and one of the earliest cultivated forms of wheat. It is rich in protein, vitamins, and minerals compared to modern wheat varieties. Einkorn produces a light flour that has a slightly nutty and sweet flavour, making it an excellent choice for various baked goods.
Its unique gluten structure is often easier to digest for some people, although it still contains gluten. Additionally, einkorn is more resilient in cultivation, thriving in poorer soils and harsher climates, making it a sustainable option even though it’s the most expensive grain I’ve seen on the market.
What is an Ancient Grain?
An ancient grain refers to a variety of grain that has remained largely unchanged over thousands of years. Other examples include, emmer, einkorn, kamut, quinoa, teff, and amaranth. These grains are prized for their lack of modification and hybridization, preserving their original nutritional properties and characteristics.
Where To Source Einkorn Flour
Einkorn is one of the more difficult flours to source. If you’re living in a city, you can mostly likely find a bakery or fancy grocery store that sells fresh-milled einkorn flour. If you’re living in the country and you can source whole grains, you may want to consider milling your own einkorn flour. You can start without making a large investment by using a powerful coffee grinder or blender that you already own. A step up would be purchasing a KitchenAid grain mill attachment.
If you’re really enjoying working with einkorn and you have a reliable source of grain, you can also consider a Harvest NutriMill which is the one I use almost everyday and love both for its beauty and practicality.
Get your Harvest NutriMill when you’re ready to invest using this link and my discount code BRONSBREAD20 at checkout to get $20 off your order!
If you can’t find einkorn flour in your area, you can use any other whole grain flour for this recipe.
What Is Sourdough Discard?
Sourdough “discard” refers to the excess sourdough starter that isn’t at its prime for leavening bread but still holds excellent fermentation capabilities. While it may not be suitable for raising bread, this discard can still ferment and enhance other baked goods. This is why there are so many sourdough discard recipes available online, allowing you to make use of this valuable byproduct.
You can use sourdough discard to make sourdough rhubarb walnut muffins, sourdough pumpkin spice oatmeal muffins, sourdough honey sweetened banana bread, sourdough rye brownies, rye discard crackers, and even sourdough tortilla shells! The possibilities are literally endless.
What You’ll Need
- Medium-sized mixing bowl: For mixing your ingredients together.
- Silicone spatula: For mixing your ingredients together.
- A small saucepan: For browning the butter.
- Kitchen scale or measuring cups and spoons: For measuring out your ingredients.
- Tablespoon cookie scoop: For scooping cookies. You can also eyeball it and use a spoon.
- Baking Sheets: For baking your cookies on. I line mine with parchment out of habit but cookies have so much fat in them they likely won’t stick to an unlined baking sheet.
Ingredients You’ll Need
Sourdough Starter: Use your sourdough discard or active starter for this recipe. It should be pancake batter consistency, this recipe isn’t suitable for stiff sourdough discard.
Browned Butter: Because we’ll be adding some liquid from the sourdough starter, we’ll have to reduce the liquid coming from other places, like butter, to prevent the cookie from being too fluffy. Browning the butter removes the water from the butter and also gives it a uniquely deep flavour.
Egg Yolks: Another way to remove liquid is by removing the egg white. Adding just the egg yolk adds fat and chewiness!
Sugar: I like to do a blend of sugars, brown and white cane sugar. The brown sugar adds a rich flavour and aids a chewy texture.
Dark Chocolate: I’ve converted to chopping up unsweetened bakers chocolate as a chocolate chip replacement but you can definitely just use chocolate chips to keep it classic!
Vanilla: Good ol’ vanilla extract.
Baking Powder & Baking Soda: Nothing special there.
Salt: I use Himalayan sea salt but any salt is good. Maldon flaky salt sprinkled on top is also a good addition!
How To Make einkorn chocolate chip sourdough cookies
- Brown the Butter: Measure out the butter and brown it in a small saucepan over medium heat until it turns a deep golden colour and smells nutty.
- Mix with Sugar: In a medium-sized mixing bowl, add the sugar. Pour the browned butter over the sugar and mix until combined.
- Cool and Add Egg Yolks: Allow the mixture to cool slightly, then add the egg yolks and mix until smooth.
- Incorporate Vanilla: Stir in the vanilla extract.
- Add Sourdough Starter: Pour your sourdough starter into your wet ingredients and fully incorporate.
- Add Dry Ingredients: Gradually add the einkorn flour, baking soda, baking powder, and salt to the wet mixture, mixing until just incorporated.
- Fold in Chocolate: Gently fold in the chocolate, being careful not to over-mix.
- Rest the Dough: Let the cookie dough rest in the fridge for 2-24 hours for short or long-fermentation.
- Preheat the Oven: Once ready to bake, preheat your oven to 350°F (175°C).
- Shape the Cookies: Scoop the dough into balls, about the size of a heaping tablespoon or 50 grams each, and place them on a baking sheet. Press down slightly. Optionally, top with a sprinkle of flaky salt.
- Bake: Bake at 350°F for 10-15 minutes, depending on your oven and dough ball size. The cookies should be slightly golden on the outside and puffed in the middle.
- Cool: After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
Einkorn Chocolate Chip Sourdough Cookies
Equipment
- Medium-sized mixing bowl
- Silicone spatula
- A small saucepan
- Kitchen scale or measuring cups and spoons
- Tablespoon cookie scoop
- Baking Sheets
Ingredients
- 225 g Butter browned
- 2 Egg Yolks
- 150 g Brown Sugar
- 150 g Cane Sugar
- 150 g Sourdough Starter
- 1 tbsp Vanilla Extract
- 240 g Einkorn Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt
- 8 oz. Chopped Chocolate or chocolate chips
Instructions
- Brown the Butter: Measure out the butter and brown it in a small saucepan over medium heat until it turns a deep golden colour and smells nutty.
- Mix with Sugar: In a medium-sized mixing bowl, add the sugar. Pour the browned butter over the sugar and mix until combined.
- Cool and Add Egg Yolks: Allow the mixture to cool slightly, then add the egg yolks and mix until smooth.
- Incorporate Vanilla: Stir in the vanilla extract.
- Add Sourdough Starter: Pour your sourdough starter into your wet ingredients and fully incorporate.
- Add Dry Ingredients: Gradually add the einkorn flour, baking soda, baking powder, and salt to the wet mixture, mixing until just incorporated.
- Fold in Chocolate: Gently fold in the chocolate, being careful not to over-mix.
- Rest the Dough: Let the cookie dough rest in the fridge for 2-24 hours for short or long-fermentation.
- Preheat the Oven: Once ready to bake, preheat your oven to 350°F (175°C).
- Shape the Cookies: Scoop the dough into balls, about the size of a heaping tablespoon or 50 grams each, and place them on a baking sheet. Press down slightly. Optionally, top with a sprinkle of flaky salt.
- Bake: Bake at 350°F for 10-15 minutes, depending on your oven and dough ball size. The cookies should be slightly golden on the outside and puffed in the middle.
- Cool: After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
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Greetings! Very helpful advice on this article! It is the little changes that make the biggest changes. Thanks a lot for sharing!