Cast Iron Einkorn Chocolate Chip Cookies

Turns out I’m a lazy cook. When I have a hankering for chocolate chip cookies, I will rarely take the time to prep and bake pan after pan of cookies. Instead, I prefer to whip up a single batch of dough and bake it in a cast iron skillet. This recipe for cast iron einkorn chocolate chip cookies is quick, scrumptious, and you end up with half the dirty dishes. Sign.me.up.

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What’s up with Einkorn Flour?

If you are into from-scratch cooking, there is a good chance you have heard folks talking about einkorn flour. The first time I heard about it was at the Northern Plains Sustainable Ag conference in Fargo last fall. One of our local millers, Natural Way Mills, shared how einkorn was becoming one of their biggest sellers.

Einkorn is popular because it is called an “ancient grain”. Earliest records we have of it date it back to 10,000 years ago.

This grain does not contain gluten, which makes it a good option for those with sensitivities. This characteristic also makes baking with it a little different than your standard wheat flour. Einkorn typically can’t just be subbed in for recipes that call for all-purpose wheat flour.

It has yet to be genetically modified and is not a high-yielding plant. The seed heads are also a little trickier to harvest. All these things combined can make it a more expensive flour.

Can I make this recipe without Einkorn Flour?

Yep! Just sub in all-purpose flour and you are good to go. Keep in mind that for other recipes you may try with einkorn, there may be some conversions you have to do. Thankfully this recipe works on a one to one ratio.

Making Cast Iron Cookies

The best thing about this cookie is it whips up in one bowl and bakes in one pan. When supper is done and I don’t want to wash another dish, this is super simple and doesn’t make a big mess.

Supplies

• Mixing Bowl
• Spoon
• Measuring spoons
• Measuring Cups
• Cast Iron Skillet (8 or 10 inch)

Ingredients

• 6 Tablespoons unsalted butter, room temperature
• 3/4 Cup + 1 Tablespoon dark brown sugar
• Large egg (1)
• 1 Teaspoon vanilla
• 1 Cup Einkorn Flour
• 1/2 Tsp baking soda
• 1 Tsp coarse salt (divided)
• 3/4 Cup dark chocolate chips

How to Make a Cast Iron Einkorn Chocolate Chip Cookie

Preheat oven to 350 degrees Fahrenheit.

In a bowl, mix 6 tablespoons of room temperature butter with 3/4 cup plus 1 Tablespoon of brown sugar. Rapidly stir in one egg, plus one teaspoon of vanilla.

Add 1 Cup of einkorn flour, 1/2 tsp baking soda, and 1/2 tsp coarse salt. Stir until the dough is smooth.

Mix in 3/4 cup dark chocolate chips. You can do a full cup if you want it super chocolatey.

Grease a 10-inch cast iron skillet with butter or coconut oil. Make sure you go high up the sides. A smaller iron will give you a thicker cast iron cookie but will also require more baking time.

Spread the dough eveningly in the cast iron skillet. Sprinkle remaining salt over the top.

Toss it in the oven for 18-20 minutes. Delicious hot out of the oven but also amazingly good when cooled. It will keep a nice gooey texture with solid chocolate chips.

For more recipes check out my “Food” category!

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