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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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spelt flour dark chocolate chip cookies!

Chewy spelt dark chocolate chunk cookies

Posted by: Ari Laing

Everything you thought you knew about chocolate chip cookies is about to change with these spelt flour dark chocolate chunk cookies! They're nutty, chewy, and totally addictive.

recipe +-

Posted by: Ari Laing
spelt flour dark chocolate chip cookies!
Print Recipe
5 from 3 votes

Spelt dark chocolate chunk cookies

Everything you thought you knew about chocolate chip cookies is about to change with these spelt flour dark chocolate chunk cookies! They're nutty, chewy, and totally addictive.
Prep Time12 mins
Cook Time12 mins
Total Time24 mins
Course: Cookies
Cuisine: American
Keyword: baking, chocolate chunks, cookies, dark chocolate, dessert, fleur de sel, salt, spelt flour
Servings: 3 dozen cookies
Calories: 298kcal


  • 200 g unsalted butter cubed
  • 285 g light brown sugar
  • 80 g granulated sugar
  • 175 g all-purpose flour
  • 175 g spelt flour
  • 1 ¼ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 large egg
  • 1 Tbsp pure vanilla extract
  • 225 g dark chocolate roughly chopped
  • Flaked salt or fleur de sel for sprinkling


  • Place the 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 in the light brown sugar and granulated sugar. Whisk until smooth and combined. Set the bowl aside.
  • In a separate medium sized mixing bowl, whisk together the all-purpose flour, spelt flour, baking soda, baking powder, and salt. Set aside.
  • Add the egg into the bowl with the butter and sugar. Whisk until smooth and glossy, then add the 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.
  • Fold in the 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.)
  • Preheat oven to 350 F. 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 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.


Serving: 2cookies | Sodium: 299mg | Sugar: 26.4g | Fiber: 1.9g | Cholesterol: 37mg | Calories: 298kcal | Saturated Fat: 8.5g | Fat: 13.3g | Protein: 3.8g | Carbohydrates: 42.1g
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