🍪 Dessert
Einkorn Brown Butter Chocolate Cookies (Cocoa, No Chips)
Goal: Chocolate cookie base (no chips), still chewy like the original.
Yield: 14–16 cookies
Prep time: 20 minutes
Cook time: 12–14 minutes
Chill time: 1 hour
Total: 1 hour 34 minutes
Ingredients
1 stick butter (1/2 cup), browned and cooled slightly
1 egg
1 egg yolk (for extra chew)
1 tsp vanilla extract
1/2 cup brown sugar
1/2 cup white sugar
1 1/2 cups einkorn flour`
1/4 cup natural unsweetened cocoa powder (not Dutch-process)
1/2 tsp salt
1/2 tsp baking soda
1 tbsp milk (add up to 1 more tbsp only if dough is crumbly)
Flaky sea salt for topping (optional)
Instructions
○
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.
○
In a separate bowl, whisk together the einkorn flour, cocoa powder, salt, and baking soda.
○
Add dry ingredients to wet and stir until just combined.
○
If the dough looks crumbly or stiffer than a thick brownie batter, stir in 1 tbsp milk. Add up to 1 more tbsp if needed. Dough should be thick and scoopable.
○
Cover and refrigerate for at least 2 hours (or up to 24 hours) for best crisp edges + chewy centers. If freezing, roll into balls first, then freeze.
○
Preheat oven to 350°F.
○
Line two baking trays with parchment paper.
○
Scoop/roll dough into ~1-inch balls. Optional: sprinkle a pinch of flaky sea salt on top.
○
Bake 12–13 minutes (start checking at 12). Edges should look set; centers should look slightly underdone.
○
Leave on the tray 5 minutes to finish setting, then move to a cooling rack.
Notes
Cocoa swap: Cocoa is drying, so this version includes a little milk to keep the cookie tender.
Cocoa type matters: With baking soda, natural cocoa tends to behave more predictably than Dutch-process.
Bake time: Start checking at 12 minutes; chocolate dough can be harder to “see” when it’s done.
Substitution (AP flour)
If using all-purpose flour instead of einkorn, start with 1 1/8 cups AP flour + 1/4 cup cocoa and add milk only if the dough seems dry.
Sources
Tags