These double chocolate chip spelt cookies are so easy to make and use under 10 ingredients. Feeling like a sweet bite to eat? You’ll have these fudgy, almost brownie-like cookies ready in under 30 minutes.
- 125g (1/2 cup) West gold unsalted butter
- 150g (1 cup) white spelt flour, or 50:50 white and wholemeal spelt flour
- 27g (1/4 cup) dutch processed cocoa, or cacao powder
- 1 tsp baking powder
- 1/2 tsp fine salt
- 135g (3/4 cup) brown or coconut sugar
- 1 egg + 1 egg yolk, at room temperature
- 2 tsp vanilla extract
- 150g quality 70-85% dark chocolate, roughly chopped (or chocolate chips)
- Optional- salt flakes to finish
- I recommend using kitchen scales for accuracy in this recipe. If you don’t have scales, I use Australian standard cups, and follow the scoop and scrape method for measuring.
- Preheat oven to 180 C and line 2 cookie trays/sheets with baking paper. Set aside.
- Cube butter and place into a small saucepan with teh lid on. Place over a very low flame and gently melt. Once butter is completely melted, set aside to cool for a 5 minutes (keep lid on).
- In a small bowl sift in the dry ingredients- spelt flour, cocoa and baking powder and add salt. Whisk together until uniform.
- Add coconut sugar to a large mixing bowl, then pour in slightly cooled butter. Use a rubber spatula to scrape all of the butter into the bowl, then grab your whisk and whisk for 2 minutes. If you prefer to use a stand mix you can do so.
- Add egg, egg yolk and vanilla and whisk until the mixture becomes glossy, creamy and thick (this should take 1 minute).
- Add the ingredients from the dry mixture bowl then use your rubber spatula to gently fold through, only until almost combined. Mix only until most of the dry pockets of flour are gone, but not all of them.
- Now add in your chopped chocolate or chocolate chips, reserving a couple of table spoons to add to the top of the cookies before baking. Use etc rubber spatula to fold the chocolate few only a few times, or until the dry pockets of flour are gone.
- Use a small ice cream scoop (1.5-2 Tbsp in size) to scoop out a ball of dough. Completely fill the scoop and level off with a knife or your clean finger, but don’t compress the dough into the scoop. Place onto the lined tray. Repeat until all the dough has been used up, placing only a maximum of six cookies per cookie tray with 3+cm between each. Ensuring the cookie dough is well spaced out will allow the cookies to bake with a better texture and crunchy shell.
- Gently press reserved chocolate into the cookie dough without compressing the dough down. Sprinkle with optional salt flakes. Allow cookies to rest like this for 10 minutes.
- Bake one tray at a time in the bottom rack of your oven for 12 minutes. If you are in a rush you can bake both trays at the same time, swapping the trays at the 12 minutes mark, but it’s recommended to bake trays singularly. Cookies are done when they are puffed up in the middle but set around the edges. Remove the tray from the oven and then firmly bang the tray on a heat-proof surface 3-5 times. Cool for 5 minutes on the tray then transfer to a wire rack to cool completely.
- Cookies are best on days 1 and 2, but can be stored in a an airtight container at room temperature.
- Spelt flour can be substituted for regular baking flour, or half wholemeal spelt flour, half white spelt flour.
Keywords: Chocolate chip cookies, biscuits, spelt cookies