Dark Chocolate Spelt Cookies
These dark chocolate spelt cookies are the perfect balance of cozy and indulgent. They have crisp golden edges, soft chewy centres, pools of melty dark chocolate, and just enough flaky salt on top to make every bite addictive. The spelt flour gives them a slightly nutty, rich flavour that makes them feel a little extra special, and they’re the kind of cookies that somehow disappear the same day they’re baked.
Dark Chocolate Spelt Cookies
Ingredients
- 200 g butter
- 280 g brown sugar
- 80 g granulated sugar
- 160 g all-purpose flour
- 200 g spelt flour
- 1¼ tsp baking soda
- 1 tsp baking powder
- Pinch of salt
- 1 egg
- 1 tbsp vanilla extract
- 225 g dark, semi sweet chocolate roughly chopped
- Flaked salt for sprinkling
Instructions
- In a saucepan or microwave-safe bowl, melt the butter until just melted but not hot. Pour into a mixing bowl and stir in the brown sugar and granulated sugar until combined.
- Add the egg and vanilla extract, then stir until smooth.
- Sift in the all-purpose flour, spelt flour, baking soda, baking powder, and pinch of salt. Stir until a cookie dough forms with no dry streaks remaining.
- Fold in the roughly chopped dark chocolate until evenly distributed throughout the dough.
- Cover and refrigerate the dough for at least 1 hour. This helps deepen the flavour and gives the cookies their chewy texture.
- When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop the dough onto the baking sheet, leaving space between each cookie. Sprinkle the tops lightly with flaked salt.
- Bake for about 9–12 minutes, or until the edges are golden and the centres still look slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. They’re especially good while still slightly warm and melty.
