Spelt Chocolate Chip Cookies
March 4, 2026These Spelt Browned Butter Chocolate Chip Cookies take that classic comfort and nudge it into deeper, toastier territory.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.
Ingredients
- 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.