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The Best Chocolate Chip Cookies

Prep Time 10 mins
Cook Time 8 mins
Servings 12 cookies


  • 1 1/2 cups flour Einkorn
  • 1 tsp baking soda aluminum free
  • 1/2 tsp salt pink Himalayan
  • 1/2 cup butter unsalted
  • 1/2 cup coconut sugar
  • 6 tbsp monkfruit sweetener
  • 1 large egg
  • 1 tsp vanilla extract
  • 2.5 cups semi-sweet chocolate chips


  • Preheat the oven to 350°F and line 2 baking sheets with parchment paper. If you don't have parchment paper, grease the pan with coconut oil or butter.
  • In a medium bowl, sift the flour, baking soda and salt together.
  • In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes and is smooth.
  • Add the egg and vanilla and mix on low speed until mixed in.
  • Add the butter mixture and the flower mixture and mix until just incorporated, do not overmix.
  • Add chocolate chips and stir until just incorporated
    Side note: This dough will look like an 80/20 mix of chocolate chips to actual cookie dough. You have to dig in and mix a little more but they're worth the work!
  • Chill dough if dough is warm
  • Now many people will tell you to scoop your dough with an ice cream scoop or spoons. I'm going to tell you to make your life easier and stuff it in this meatball maker. It makes perfectly evenly shaped dough balls. You can even combine steps 8 & 9. Once it's mixed just dump it in the meatball maker and chill (or stick in the freezer). You'll thank me later!!
  • Bake until almost done 10-12 minutes. You want the tops to be a little soft because the sugar inside the cookies will continue to cook them from the inside out. Baking them until they're perfectly done is how you end up with hard cookies.
  • Let the cookies cool on the sheet pan for 5 minutes and then transfer them to a wire rack to cool completely.