Easy Einkorn Chocolate Chip Sourdough Discard Cookies
These einkorn chocolate chip sourdough discard cookies are quite the wholesome treat. Made with einkorn flour, sweet browned butter, and rich dark chocolate, these cookies are a delightful treat that’s easy to digest and packed with nutrients.
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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, slightly fermented with my trusty sourdough starter, sweetened with brown 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!
Why You’ll Love This Recipe
Recipe Tips
chill the dough: chilling the dough for a couple hours allows the einkorn flour to hydrate and bake more evenly from cold.
experiment with nuts: don’t be afraid to swap out some or all of the chocolate with your favourite crushed nut.
brown the butter: don’t skip this step! butter has water in it and so does sourdough discard. too much water will make a cakey cookie. browning the butter will remove some of the water.
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.
Learn more about einkorn.
If you’re really enjoying working with whole grains but you don’t have a mill you love yet, consider a Harvest NutriMill! This 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!
More sourdough discard recipes:
- sourdough rhubarb walnut muffins
- sourdough pumpkin spice oatmeal muffins
- sourdough honey sweetened banana bread
- sourdough rye brownies
- rye discard crackers
- sourdough tortilla shells
Materials
- 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
- Sourdough Discard: Use flat, paint-like, sourdough discard. 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 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 Discard Cookies
STEP 1: Measure out the butter and brown it in a small saucepan over medium heat until it turns a deep golden colour and smells nutty.
STEP 2: In a medium-sized mixing bowl, add the sugar. Pour the browned butter over the sugar and mix until combined.
STEP 3: Allow the mixture to cool slightly, then add the egg yolks and mix until smooth.
STEP 4: Stir in the vanilla extract.
STEP 5: Pour your sourdough starter into your wet ingredients and fully incorporate.
STEP 6: Add the einkorn flour, baking soda and salt to the wet mixture, mixing until just incorporated.
STEP 7: Gently fold in the chocolate, being careful not to over-mix.
STEP 8: Let the cookie dough rest in the fridge for 2-24 hours for short or long-fermentation.
STEP 9: Once ready to bake, preheat your oven to 375°F.
STEP 10: 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.
STEP 11: Bake at 375°F for 8-12 minutes. The cookies should be slightly golden on the outside and puffed in the middle.
STEP 12: 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.
Video
Recipe
Einkorn Chocolate Chip Sourdough Discard Cookies
Ingredients
- 225g Butter browned
- 2 Egg Yolks
- 150g Brown Sugar
- 150g Cane Sugar
- 100g Sourdough Discard
- 1 tbsp Vanilla Extract
- 240g Einkorn Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 150g 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 Discard: Pour your sourdough discard 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.
Greetings! Very helpful advice on this article! It is the little changes that make the biggest changes. Thanks a lot for sharing!
Are these made with all-purpose einkorn flour, Freshly milled einkorn, or whole wheat?
I used fresh milled einkorn flour but im sure all-purpose einkorn would work great as well! Whole wheat flour will have a different texture.
I’m hoping this firms up. It seems too much liquid and I did weigh everything. I thought there wasn’t enough flour.
How did they turn out!? Very thin, wet starter may yield a different texture but it will feel a little wetter than traditional cookie dough as the bran in whole grain flour absorbs more liquid than just white flour with no bran 🙂