Einkorn Chocolate Chip Cookie Recipe - Make it with Regular Flour Too! (2024)

FAQs

What happens if you add too little flour to cookies? ›

Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour. Baking soda helps cookies spread outward and upward while cooking.

Einkorn may be substituted cup for cup with regular whole wheat flour in some muffin, pancake, cakes, and cookie recipes. However, sometimes the amount of liquid in the recipe needs to be reduced by roughly 15-20%. Einkorn absorbs liquids slower than modern wheat.

Carefully measure your flour when baking chocolate chip cookies. Flour is a cornerstone ingredient in cookie-making. In excess amounts, it sucks up the moisture from other ingredients like milk, eggs, and butter, leaving you with a drier, fluffier cookie whose texture feels almost bread-like.

Per Food & Wine, the more flour you use, the denser the consistency will be. Instead of a cookie that is soft or bread-like, you'll end up with one that is firm yet tender and chewy, similar to that of a brownie.

One way is to add in some extra fat, such as more butter or even an extra egg yolk (which contains fat) — this will make the dough easy to work with again. Another way to fix the problem is to add in a bit of extra liquid, such as milk or water, which will help get the dough back to the consistency it needs to be.

It's a common mistake, especially for newer bakers. When there's too much flour and not enough liquid, the whole rising process is thrown off. The dryness of the dough will prevent the yeast or another rising agent from activating properly, leading to a stunted rise (or it may not rise at all).

Einkorn wheat is an ancient wheat grain that's healthier than modern wheat. That's partly due to its much lower gluten content. It's not gluten-free, but it is lower in gluten and possibly easier on the digestive system than traditional wheat flour.

Use Whole Grain Einkorn in all your einkorn recipes or as a substitute for whole wheat pastry flour. Simply substitute with a 1:1 ratio and reduce mixing time by a few minutes. If you don't have a favorite recipe, you can add it in as 20-50% of your favorite whole grain recipe and reduce mixing time accordingly.

Just a little drizzle and only added once. I'm using freshly grounded whole grain Einkorn flour in the video, which can be much stickier. ✨ Einkorn has very weak gluten, therefore the dough won't be very elastic, hence the stickiness. The more you knead and work your dough, the more sticky it will be.

Improper flour measurement is the #1 cause of your cookie dough being too dry or the cookies tasting like flour.

Why are my chocolate chip cookies hard? ›

Don't Overbake!

This isn't a revolutionary tip and is probably quite obvious, but if you leave your cookies in the oven for even a few minutes longer than necessary, the mix will dry too quickly and lead to more rigid, dry cookies.

Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.

Whenever you're wondering what type of flour to choose when baking chocolate chip cookies, the safest answer is always all-purpose flour. It will always provide you with the desired results, ensuring your cookies go out of the oven just as you imagined them.

Bread flour contains a higher protein content (around 12-14%), leading to more gluten development. This makes it ideal for bakers seeking a chewier texture in their cookies. The extra gluten can help retain gas and moisture, producing a denser and chewier result.

Pastry flour is the middle ground between cake flour and all-purpose flour. Professional bakers love that it's finely milled with a protein content that hovers around eight to nine percent, striking the perfect balance between flakiness and tenderness while maintaining structure.

If the dough is too sticky, it may need more flour. Check the texture of the cookies: If your cookies are spreading too much in the oven, they may need more flour to help them hold their shape. If the cookies are too dry or crumbly, they may have too much flour.

If you thaw the half batch and mix in half of the flour you left out, it might work. I suggest you work the flour in as gently as possible, and then chill it for a few hours. Overnight would work. That would give the added flour time to hydrate fully, and take on the flavors in the cookie dough.

It's so easy to over add on flour which will make a dry cookie. Not enough flour though won't allow the cookie to hold its super crisp shape. The dough will be ready when it pulls away from the side of the bowl when mixing, is a cohesive dough (not super crumbly), and is soft and squishy.

Flour provides the structure in baked goods. Wheat flour contains proteins that interact with each other when mixed with water, forming gluten. It is this elastic gluten framework which stretches to contain the expanding leavening gases during rising. The protein content of a flour affects the strength of a dough.