Spelt Milk & Dark Chocolate Chunk Cookies – Recipe! Image 1
Cookies, Love

Spelt Milk & Dark Chocolate Chunk Cookies – Recipe!

Print Friendly, PDF & Email

There’s always a debate about which are the best chocolate chip cookies.  Some prefer soft and chewy, while others enjoy a bit of a crunch.  To me, it depends on the day and the quality of ingredients used in the dough.  I think I’m swearing off chocolate chips in general, even though I think I buy some of the best on the market.  I try different brands quite often and they all seem to be just okay, they don’t wow me with melted chocolate integrity like I want them to do.  Shaving or chunking chocolate is the wave of my future when it comes to baking chocolate chip cookies.

Mixing up my flour is another thing I tend to do more often in this new year, no pun intended.  I buy all kinds of whole-grain flour from Teff to Spelt and even a few that don’t contain any wheat at all like; Gluten-Free and Buckwheat flour.  Sometimes I incorporate them into my dough, but more times than not, I go to the standard all-purpose which tends to bore the palate over time.  I’m not saying that I’m never going to use all-purpose again, but perhaps use a blend of flours more often to change up my recipes and to challenge myself, and to keep you all interested in baking.

These cookies are spectacular, especially if you are a crunchy cookie person.  I adapted this recipe from a blog I follow called, Butter & Brioche and this gal can bake.  Her cookie recipes are interesting, beautiful and most importantly, delicious.  I changed a few ingredients and I added two kinds of chocolate to my dough and omitted the salt on top, which I think is overkill.  However, her technique to tap the pan three-quarters of the way through baking does help with the bake of these cookies.  I added my technique on how to scoop and form dough, so these cookies come out looking professional – to me presentation is everything…well almost everything.

I think the combination of Spelt flour and all-purpose offer add a depth of flavor that is unique, but not overpowering.  Like I said, these cookies are on the crunchy side of the spectrum, but have a slight chew in the center – they definitely are cookies you can dunk.

Spelt Milk & Dark Chocolate Chunk Cookies – Recipe! Image 2


15 tablespoons butter, melted

1 1/2 cups light brown sugar

1/2 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

1 1/3 cups spelt flour

1 1/3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup milk chocolate, chunked

1 cup dark chocolate, chunked

(Makes 2 Dozen Cookies)

Spelt Milk & Dark Chocolate Chunk Cookies – Recipe! Image 3

To Prepare:

  1. Preheat oven to 350 degrees.  Melt butter in a pan on stove, set aside.  In a stand mixer, add light and brown sugars.  Pour butter over top and mix on high for 1 minute.  Add egg and vanilla and mix again for 1 minute.
  2. In a separate bowl, sift together both flours, baking soda, baking powder and salt.  While mixer is running on low, gradually add flour mixture to wet mixture.
  3. Using a serrated knife, shave or chunk chocolate into bite-size pieces.  Add chocolate to dough.
  4. Remove bowl from stand and stir chocolate into dough.  Place dough in refrigerator for 30 minutes.
  5. Scoop dough out by 2 tablespoons and roll into ball.  Tear ball of dough in half and press together exposing the torn sides upward.   Place on silpat or parchment lined sheet pan.
  6. Bake cookies for 10 minutes.  Open oven and lift sheet pan with mitted hand.  Tap gently 2 times until cookies fall slightly.  Continue to bake for 2-3 minutes or until golden brown.
  7. Remove from oven and let cookies cool on sheet pan for 10 minutes.  Place on plate to serve or store in cookie jar.  Enjoy!

Spelt Milk & Dark Chocolate Chunk Cookies – Recipe! Image 4

Spelt Milk & Dark Chocolate Chunk Cookies – Recipe! Image 5




Previous Post Next Post

You Might Also Like

No Comments

    Leave a Reply