Mill the einkorn wheat berries into a small mixing bowl. Add the cocoa powder, baking soda, and salt; whisk and set aside. Cream the butter and coconut sugar in a medium mixing bowl; add the egg and vanilla extract and mix well.

Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips. Chill covered in the refrigerator for 3 hours or overnight.

When ready to bake, preheat the oven to 350 degrees Fahrenheit. Roll the cookie dough into 1.5 inch balls and place on a parchment lined baking sheet. Bake for 12-13 minutes. Remove and allow to cool on the pan for 5 minutes; then remove to a cooling rack and allow to finish cooling. Store at room temperature for up to 5 days or in the refridgerator for up to one week.