Spelt Chocolate Chip Cookies
These spelt chocolate chip cookies are packed with rich, buttery flavor and melty chocolate chips. Made with whole grain spelt flour, they have a slightly nutty taste and a tender texture. It is an easy recipe with a gourmet flavor.
Servings: 4 dozen cookies
Ingredients
- ¾ cup butter (12 tablespoons)
- 1 cup brown sugar (210 grams)
- ⅓ cup granulated sugar (67 grams) *see notes
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 ½ cups whole wheat spelt flour (325 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper paper (or spray it with non-stick spray.
- Place the butter, brown sugar and granulated sugar in a medium bowl and beat it with an electric mixer until creamy.
- Add the eggs and the vanilla then continue to beat until it is well blended. Place the spelt flour, baking powder, baking soda, and salt in a bowl then whisk them together.
- Stir the dry ingredients into the creamed mixture. Stir in the chocolate chips.
- Scoop the cookie dough with a tablespoon or cookie scoop and drop into the baking sheet. Bake for 11 to 12 minutes. Let the cookies cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.
Notes
Flour substitution: Whole wheat spelt flour gives these cookies a slightly nutty flavor and a softer, more tender texture. You can swap it with regular whole wheat flour for a similar texture.
Measuring flour: For best results, weigh the flour. If measuring by cups, fluff the flour first, spoon it into the cup, and level it off. Don’t scoop directly from the bag, which packs it down.
Sugar options: You can replace the brown sugar with coconut sugar if desired. Brown sugar makes the cookies chewier, while coconut sugar gives them a slightly more cake-like texture.
Butter: Use room-temperature butter so the sugars cream properly.
Chocolate chips: Any variety works; semi-sweet, dark, milk, or a mix. Chopped chocolate chunks, also work great and will create more melty pockets.
Baking time: Pull the cookies out when the edges are set and the centers still look slightly soft; they’ll finish cooking as they cool on the baking sheet.
Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
Make ahead: Scoop the dough into balls, freeze in a single layer, then store in a freezer bag. Bake straight from frozen, adding 1–2 minutes to the baking time.
Nutrition
Serving: 1 serving | Calories: 92kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 84mg | Fiber: 1g | Sugar: 9g
