Do you love a good chocolate chip, but are looking for a whole-grain option? How about cookies that are made with whole grains? These Chocolate Chip Spelt Cookies with Brown Butter have quickly become your favorite and I believe you will feel the same way about them as soon as you make them too.
More spelt flour recipes
- Spelt flour pound cake
- Spelt flour tortillas recipe
- Homemade spelt flour artisan pizza dough
- Nutty spelt flour pasta dough
- Spelt flour carrot cake muffin recipe
- Chewy spelt flour oatmeal raisin cookies
- Spelt flour sandwich bread
- Crepes made with spelt flour
- Fluffy spelt flour pancakes
- Spelt berries porridge
- Fudgy spelt flour brownies
- Spelt flour pie crust
- Challah recipe made with spelt flour
- How to cook spelt berries
Ingredients
- Spelt flour- you can buy the spelt flour, this is the easiest option. I grind my own grain in my Nutrimill grain mill. The spelt grains are bought through Azure standard.
- All-purpose flour- Remember you can use the all-purpose flour if you are doing the blend cookies, if not, you will only use the spelt flour.
- Baking soda- this is the leavener in this recipe.
- Salt- it only takes a little, but do not leave it out.
- Butter- the brown butter makes this cookie.
- Brown sugar and granulated- I like a blend of both for the cookies.
- Vanilla- don't leave this out.
- Eggs
- Chocolate- you can use chocolate chips, chunks, or chopped chocolate. I love dark chocolate and that is what I used, but you can also use semi-sweet or milk chocolate.
- Walnuts- this is optional, but I like it.
How To Make
Both cookies are made the same way whether you decide to make the 100% spelt cookies or the blend cookies.
Start by browning the butter. If you are intimidated by this or haven't tried it yet, let me tell you it is easier than you might think.
Add the butter to your pan and heat over medium heat. Once it comes just to a boil, reduce the heat to medium-low and let it continue to cook. Make sure to stir occasionally.
The butter will start to foam, the color will deepen, and after a while, you will notice a delicious nutty smell. Once it is a deep golden brown and smells nutty, it is done.
Once the butter is done, the rest is easy. Let the butter cool for about 5 minutes, then add in the sugar and mix well. This will help to cool down the butter. Next in are the vanilla and eggs. Mix them in.
Dry ingredients are next, mix to combine, but don't overmix. Last is the chocolate chips and walnuts. Mix to combine. Cover the dough and chill for at least 12 hours. This is a really important step, DO NOT SKIP.
The next day when you are ready, preheat the oven, form your cookies, and bake.
The 2 Different Cookie Batters
Now, as mentioned above, I included 2 different recipes, one with 100% spelt flour and one with a blend of spelt and all-purpose. Let me show you what they both look like. Also, in a blind taste test, we were a family divided. 2 of us liked the 100% spelt cookies better and 2 liked the blend better. I would love to know what you think.
The 100% spelt cookies are a little more chewy than tender. The cookies were soft but more crispy on the edges. They are great cookies, and worth baking. Check the photos below.
The blend cookies, with all-purpose and spelt flour are chewy as well, but more tender than the 100% versions. They puffed up a little more. If you are new to whole-grain baking, I suggest trying these first. Check the photos below.
What Is Spelt?
Spelt is an ancient grain that has been popular in Europe for centuries. It is really starting to gain ground here in the United States in the last 5-10 years.
It is a member of the wheat family but has several distinct and unique properties. Also, it is the same genus, different species as wheat. It dates back to 2500 BC, when I say ancient, I mean it.
This berry/flour is quickly becoming one of my favorite whole grain flours to work with.
Notes
- There are a few things to note on this cookie recipe to ensure success right way.
- First, DO NOT SKIP the chill time. This gives the spelt flour time to hydrate and the cookies hold their shape so much better if you do.
- When you are making the cookie batter, after the eggs are added, do not overmix. What I mean by this is only mix ingredients until they are combined. No need to overdo it. That will result in a tough cookie.
- If you aren't using freshly ground flour, make sure to stir the flour a bit before measuring. Store-bought flour is always compacted and you will need to loosen it before measuring. Then use a spoon to scoop it into your measuring cup, and level with a knife.
More Spelt Recipes
Chocolate Chip Spelt Cookies with Browned Butter
Ingredients
100% chocolate chip spelt cookies
- 2 ½ cups spelt flour If you aren't using freshly ground flour, make sure to stir the flour a bit before measuring. Store-bought flour is always compacted and you will need to loosen it before measuring. Then use a spoon to scoop it into your measuring cup, and level with a knife.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1- 1 ½ cups chocolate chips I love dark chocolate chips. You can also use chunks.
- 1 cup chopped walnuts optional
Chocolate Chip Cookies Spelt Blend
- 1 cup spelt flour If you aren't using freshly ground flour, make sure to stir the flour a bit before measuring. Store-bought flour is always compacted and you will need to loosen it before measuring. Then use a spoon to scoop it into your measuring cup, and level with a knife.
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1-1 ½ cups chocolate chips or chunks I love dark chocolate
- 1 cup chopped walnuts optional
Instructions
- The instructions are essentially the same for both recipes, so I will only write it up once. Make sure and read all the way through, and make sure to note, that the best results will come from chilling the dough for at least 12 hours.
- Add your butter to a small saucepan and cook over medium heat. Once it starts to bubble, reduce the heat to low and continue to cook. Stir occasionally.
- It will start to bubble then foam. Then it will start to turn a deeper golden brown and become fragrant. It will smell like toasted nuts. Once it has darkened slightly and smells good, remove it from the heat.
- Pour the browned butter into a medium-sized bowl for mixing. Let it cool for 5-10 minutes. In a small bowl, mix together the flour, baking soda, and salt.
- Add your sugar to the butter and mix well. This will help to cool the butter. Then add in the eggs and vanilla and mix well.
- Next, add in the flour mixture. Mix to combine. Last, add in the chocolate chips and walnuts. Again, mix to combine.
- Cover and let this sit overnight. Do not skip this step.
- The dough will be hard the next day, so I like to pull it out and soften it slightly. Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper and set it aside.
- I like to use the medium OXO scoop for these cookies. Scoop the dough and place it on the baking sheet. I baked about 10-12 of them at a time as they spread.
- Place in the oven and bake for 12-14 minutes. You want them to be just golden brown around the edges.
- Remove from the oven and allow them to cool for a few minutes on the pan, then transfer to the cooling rack. We love these hot, we love these cool, we love these any way we can get them!!
Video
Notes
- There are a few things to note on this cookie recipe to ensure success right way.
- First, DO NOT SKIP the chill time. This gives the spelt flour time to hydrate and the cookies hold their shape so much better if you do.
- When you are making the cookie batter, after the eggs are added, do not overmix. What I mean by this is only mix ingredients until they are combined. No need to overdo it. That will result in a tough cookie.
- If you aren't using freshly ground flour, make sure to stir the flour a bit before measuring. Store-bought flour is always compacted and you will need to loosen it before measuring. Then use a spoon to scoop it into your measuring cup, and level with a knife.
Did you make this recipe? Let me know!