Spelt Chocolate Chunk Cookies

Close up spelt cookie with melted chocolate chips and finishing salt on top.

5 from 5 votes

This is one of my favorite cookie recipes! They are chewy and delightfully chocolatey. These cookies taste delicious and feel indulgent all while being made with healthier ingredients like coconut sugar and spelt flour. I know you’re going to love them!

Prep Time15

Cook Time10

Set in the fridge1

Total Time1 25

Course: Snack

Cuisine: American

Servings: cookies

Calories: 186kcal

Author: Christy Faber

Ingredients

Dry Ingredients

1 ½ cups spelt flour whole grain
½ teaspoon baking soda
½ teaspoon fine sea salt

Wet Ingredients

½ cup unsalted butter
1 cup coconut sugar or brown sugar
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
6 oz semi-sweet baker's chocolate reserve some for topping the cookies

Optional

sprinkle of flaky sea salt after baking

Instructions

In a medium sized bowl, combine dry ingredients and mix well.
Gently melt butter in a saucepan on the stove.
Combine the melted butter and coconut sugar in a medium sized bowl and whisk together.
Add one egg and two egg yolks one at a time and whisk until well combined.
Stir in vanilla extract.
Roughly chop the semi-sweet chocolate.
Set aside a small amount of chopped chocolate for topping the cookies before baking.
Add the dry ingredients to the wet ingredients and stir until just combined.
Stir in roughly chopped semi-sweet chocolate, except the amount you reserved for topping the cookies.
Cover your bowl and chill the dough in the fridge for 2-3 hours.
When you’re ready to bake, preheat the oven to 375 degrees F.
Roll cookie dough balls into 2-tbsp size portions. You can fit 6 cookies to a sheet as they will spread as they bake.
Top each cookie dough ball with a few pieces of reserved chopped chocolate.
Bake cookies for 8-10 minutes. (They take exactly 10 mins in my oven)
Tap baking sheets lightly when the cookies come out of the oven to deflate them slightly.
Sprinkle with flaky salt.
Let cool and enjoy! (Makes 18-20 cookies)

Notes

- If you're using salted butter instead of unsalted butter, decrease the amount of added salt to the dough.
- Chill the dough for an adequate amount of time. I recommend a minimum of two hours.

- For a beautiful presentation of the cookies: tap the baking sheet a few times when the cookies first come out of the oven to deflate them and top with flaky salt.

- For perfectly round cookies: place a round cookie cutter (or large drinking glass) that is bigger than the cookies over each individual cookie while they're still warm and move the cookie around in a circular motion until the sides of the cookie are perfectly rounded.
- If you don't have spelt flour or coconut sugar you can substitute for all-purpose flour and brown sugar.

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