Einkorn Brown Butter Chocolate Chip Cookies

1 stick butter (1/2 cup), browned and cooled slightly

1 egg

1 tsp vanilla extract

1/2 cup brown sugar

1/3 cup white sugar

1/2 tsp salt

1/2 tsp baking soda

1 large cup chocolate chips

Brown the butter. Melt 1 stick butter in a small pot over medium-high heat. Once bubbling, whisk with a fork every minute or so. After a few minutes, it will form tiny golden-brown bits at the bottom and smell nutty/toasty. Whisk 1–2 minutes more, then remove from heat and let cool until just barely warm.

In a large bowl, add the egg, vanilla, brown sugar, and white sugar.

Stir in the browned butter.

Add flour, salt, and baking soda. Stir until combined. The dough should be thick and moist.

Stir in chocolate chips.

Cover and refrigerate for about 1 hour (or longer). If freezing, roll into balls first, then freeze.

Preheat oven to 350°F.

Line two baking trays with parchment paper.

Roll dough into ~1-inch balls (an ice cream scoop helps if dough is firm).

Place dough balls about 2 inches apart.

Bake 14 minutes. Leave on the tray 2–3 minutes, then move to a cooling rack.

Whole einkorn absorbs more liquid and can feel dry at first.

Add 1–2 Tbsp milk (or water) only if needed, and let the dough rest 10 minutes before chilling so the flour can fully hydrate.

Bake when the edges are set and the centers are still a little soft (they finish setting as they cool).

Einkorn flour makes these cookies a bit more chewy and rustic, and slightly darker, which pairs well with browned butter.

You can use regular all-purpose flour, but it is not 1:1. For this recipe, the author suggests 1 1/4 cup all-purpose flour as the conversion.