Bakery-Style Chocolate Chip Cookies At Home!
Chocolate chip cookies are a never-ending journey in my kitchen. I’m always on the hunt for the perfect texture, the best balance of sweetness, and the most irresistible pools of chocolate. These Spelt Dark Chocolate Chunk Cookies check every box: thin with a slight chew when warm, crispier as they cool, and packed with decadent chocolate. If that sounds like your kind of cookie, then get ready to fall in love.
Why You’ll Love These Cookies:
- Incredible texture! Thanks to spelt flour, these cookies have a pleasantly chewy bite with a subtle nuttiness.
- Chocolate-forward! Generous chunks of dark chocolate ensure every bite is filled with melty goodness.
- Easy to make! No complicated techniques, just simple steps for bakery-quality cookies at home.
For more delicious, homemade cookie recipes, consider trying my pistachio chocolate chip shortbread cookies, Italian rainbow cookies (slightly more technical, but completely worthy of your time!), or my personal favorite, these browned butter miso chocolate chip cookies!
What Is Spelt Flour?
Spelt flour is an ancient grain with a slightly nutty flavor that enhances baked goods without overpowering them. It absorbs liquid differently than all-purpose flour, yielding cookies that are tender and chewy rather than overly dense. If you haven’t tried baking with spelt flour yet, these cookies are the perfect place to start!
Ingredient Substitutions
- Spelt Flour: If you don’t have spelt flour, you can use all-purpose or whole wheat flour, though the texture will be different.
- Dark Chocolate: Swap for milk or semi-sweet chocolate if you prefer a sweeter cookie.
- Butter: Use a high-quality unsalted butter for the best flavor. If using salted butter, reduce added salt in the recipe.
How To Get Perfect Chocolate Puddles
To create those irresistible pools of chocolate on top, break large chunks of dark chocolate and press a few pieces into the cookie dough before baking. This ensures beautiful melted pockets of chocolate in every bite.
Expert Cookie Baking Tips!
- Chill the dough: At least 30 minutes, but overnight is ideal for enhanced flavor and texture.
- Use softened, but cool butter. Unless the recipe calls for melted butter, make sure it’s soft to the touch.
- Measure ingredients by weight. A kitchen scale ensures accuracy and consistency in baking.
- Bake on parchment or a silicone mat to prevent sticking and promote even browning.
- Don’t overmix the dough. Mix until just combined to avoid tough cookies.
- Space cookies properly: Leave enough room for spreading to prevent them from merging.
- Bake one sheet at a time. For best results, use the middle rack and rotate halfway through.
Make-Ahead and Store
- Make-Ahead: Cookie dough can be chilled for up to 48 hours before baking.
- Storage: Keep baked cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze unbaked dough balls for up to 3 months. Bake straight from the freezer, adding a couple of extra minutes to the baking time.
No more excuses, get out there and bake! If you try these easy spelt chocolate chunk cookies, please let me know by leaving a review and rating below!
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Chewy Spelt Dark Chocolate Chunk Cookies
Ingredients
- 200 g unsalted butter, cubed
- 285 g light brown sugar
- 80 g granulated sugar
- 175 g all-purpose flour
- 175 g spelt flour
- 1¼ tsp baking soda
- 1 tsp baking powder
- 1 tsp Kosher salt
- 1 large egg
- 1 Tbsp pure vanilla extract
- 225 g dark chocolate, roughly chopped
- Flaky sea salt or fleur de sel,
Instructions
- Mix the wet ingredients. Place 200g butter into a medium sized saucepan, set over medium-low heat. Heat stirring occasionally, until the butter is melted. Remove from the heat and pour the butter into a large mixing bowl. Add 285g light brown sugar and 80g granulated sugar. Whisk until smooth and combined. Set the bowl aside.
- Mix the dry ingredients. In a separate medium sized mixing bowl, whisk together 175g all-purpose flour, 175g spelt flour, 1¼ tsp baking soda, 1 tsp baking powder, and 1 tsp Koshersalt. Set aside.
- Combine the wet and dry ingredients. Add the egg into the bowl with the butter and sugar. Whisk until smooth and glossy, then add 1 Tbsp vanilla extract. Whisk until combined. Using a wooden spoon, incorporate half of the dry ingredients into the bowl until just combined (some dry flour pockets should remain). Add in the remaining dry ingredients, again, mixing until just combined.
- Stir in the chocolate, then chill. Fold in 225g dark chocolate chunks until evenly incorporated. Cover the bowl with plastic wrap and chill in a refrigerator for 30 minutes and up to 1 hour. (Any longer and the dough will be hard to roll — set it out on the counter until soft enough to roll out.)
- Prepare the cookies. Preheat oven to 350F. Line a baking sheet with parchment paper. Using a small cookie scoop, roll out as many cookies dough balls as possible, leaving a couple inches between them. Sprinkle over a little flaked salt.
- Bake the cookies. Bake for 9 to 11 minutes. Three quarters of the way into baking (about 8 minutes in), open the oven door and raise the cookie sheet by a few inches (the cookies should just be beginning to puff in the middle). Use a little force to tap the tray against the oven rack so that the cookies deflate slightly. You should see the chocolate begin to spread. Close the oven door and let the cookies bake and inflate again for another 30 seconds. Again, repeat the raising and tapping process above for a total of 3 times. The cookies should be golden, crisp around the edges, and the middles should be just set with chocolate puddles throughout. Remove from the oven and let cookies cool on baking trays for 10 minutes, then carefully transfer to a wire rack.
Nutrition
Recipe from Butter & Brioche.
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