Spelt Browned Butter Chocolate Chip Cookies
These Spelt Browned Butter Chocolate Chip Cookies are made with 100% whole spelt flour, browned butter, and sweetened with maple syrup.
Browning the butter adds a rich, nutty flavor, and spelt flour brings a subtle warmth that pairs beautifully with maple syrup and chocolate chips.
There’s something magical about a really good chocolate chip cookie—the kind with crisp edges, chewy centers, and puddles of melted chocolate in every bite.
They taste cozy in the best way—like your favorite sweater, but edible!
Why you’ll love this 100% spelt cookie recipe
If you’re into bakery-style cookies with serious flavor, this one’s for you. These cookies feel familiar but just elevated enough to make people ask for the recipe.
- Deep, nutty flavor from browned butter and spelt flour that makes every bite taste a little extra special.
- Perfect texture balance—crisp edges, soft and chewy centers, and gooey chocolate throughout.
- Make-ahead friendly dough that actually gets better after chilling, making it ideal for prepping in advance.
Ingredients
Spelt flour – A slightly nutty, mildly sweet flour that gives these cookies depth and a tender crumb. It’s lighter than whole wheat but more flavorful than all-purpose.
Baking powder – Adds lift and helps create a soft interior.
Baking soda – Contributes to browning and spread, giving you those golden edges.
Cornstarch – The secret to softness. It keeps the cookies tender and chewy.
Salt – Essential for balancing sweetness and enhancing the chocolate flavor.
Browned butter – The star ingredient. Browning the butter intensifies its flavor, adding caramel-like notes that transform the dough.
Maple syrup – A natural sweetener that adds warmth and subtle complexity while keeping the cookies moist.
Eggs – Provide structure and richness.
Vanilla – Rounds everything out and enhances the sweetness.
Chocolate chips – Use your favorite—semi-sweet or dark both shine here.
How to make spelt chocolate chip cookies
- Brown the butter. In a saucepan over medium heat, melt the butter and continue cooking, swirling occasionally, until it turns golden brown and smells nutty. Remove from heat and let it cool completely.
- Whisk the dry ingredients. In a large bowl, whisk together the spelt flour, baking powder, baking soda, cornstarch, and salt. Set aside.
- Cream the wet ingredients. In a stand mixer fitted with the paddle attachment, beat the cooled browned butter, maple syrup, eggs, and vanilla until light in color and slightly fluffy.
- Combine. Add the dry ingredients to the wet mixture. Mix on low speed until just combined—don’t overmix. The dough will be very sticky!
- Fold in chocolate chips. Gently stir them in until evenly distributed.
- Chill the dough. Cover and refrigerate for at least 2 hours or overnight for best flavor and texture.
- Bake. Preheat your oven to 350°F. Scoop the dough onto a lined baking sheet and bake for 12 minutes, until the edges are golden but the centers still look slightly soft.
- Cool. Let the cookies cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips from my kitchen
- Don’t skip chilling. Spelt flour is a whole grain, which means it takes longer to absorb liquid. Resting and chilling the dough gives it time to absorb moisture.
- Watch the butter carefully. Browned butter can go from perfect to burnt quickly—stay close.
- Slightly underbake for chewiness. The cookies will continue to set as they cool.
- Sprinkle flaky salt on top just after baking if you love a sweet-salty finish.
These Spelt Browned Butter Chocolate Chip Cookies are everything you want in a homemade treat—rich, chewy, and layered with flavor.
The browned butter and maple syrup bring warmth, the spelt flour adds character, and the chocolate chips tie it all together.
Bake up a batch to share today!
Spelt Chocolate Chip Cookies
March 4, 2026Ingredients
- 2¼ cups (330 g) spelt flour
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp cornstarch
- ½ tsp salt
- 1 cup (226 g) butter, browned and cooled
- 1 cup (300 g) pure maple syrup
- 2 whole eggs
- 2 tsp vanilla
- 2 cups chocolate chips
Instructions
- In a large bowl, whisk the spelt flour, baking powder, baking soda, cornstarch, and salt together. Set aside.2¼ cups (330 g) spelt flour, 1½ tsp baking powder, 1 tsp baking soda, 1 tsp cornstarch, ½ tsp salt
- Using the paddle attachment on a stand mixer, beat the cooled browned butter, maple syrup, eggs, and vanilla together on medium low until light in color, about 2 minutes.1 cup (226 g) butter, browned and cooled, 1 cup (300 g) pure maple syrup, 2 whole eggs, 2 tsp vanilla
- Turn off the mixer. Add in the dry ingredients and mix on low until just combined. The dough will be very sticky!
- Pour in the chocolate chips and mix until distributed throughout.2 cups chocolate chips
- Cover the dough and let chill in the fridge for at least 2 hours, but preferably overnight. This gives the spelt flour time to absorb all the moisture and makes the dough less sticky and easier to work with.
- Place an oven rack in the center position. Heat oven to 350° F.
- Form dough into balls that are about 40 grams each.
- Place 3 inches apart on a lined cookie sheet. Bake for 12 minutes on the middle rack, rotating halfway through bking.
- Let cool on the cookie sheet for 10 minutes before transferring to a cooling rack to cool completely. Repeat baking process until all the dough has been used.
