Step 1

Preheat the oven to 350F and line a baking sheet with parchment paper.

Step 2

To a large bowl, add the butter and sugars (brown and cane sugar). Use a hand mixer (or stand mixer) to cream together the ingredients until light in color.

Step 3

Add the eggs one at a time and beat to combine, followed by the vanilla extract.

Step 4

In a medium-size bowl, combine the flour, salt, baking soda, and baking powder. Whisk to remove any large lumps.

Step 5

With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix until combined.

Step 6

Use a wooden spoon to stir in the chocolate chips. The dough will be stiff. Allow the batter to rest for about 10-15 minutes, as the einkorn needs this rest time to absorb the liquid ingredients.

Step 7

Use a medium-size cookie scoop to scoop the dough and place cookies about 2 inches apart on the parchment-lined sheet pan. They will spread some so be sure to leave room between the cookies.

Step 8

Bake for 9-12 minutes, or until barely beginning to brown around the edges. They should appear set on top but not browning. Einkorn produces yellowish baked goods, so a light golden/cream hue is normal.

Step 9

Let the cookies rest on the sheet pan for 5 minutes before removing to a rack to cool completely.

Step 10

Once cool, store in an air-tight container or bag on the counter for a couple of days, or freeze for a few months.