Spelt Chocolate Chip Cookies by Wild Lab Bakery
Great for picnics and parties, these chocolate chip cookies are simultaneously sweet and savory with the inclusion of brown butter and sea salt. Browning the butter takes a little extra time, but it's totally worth it. In addition to the brown butter goodness, spelt flour gives the cookies a nutty flavor profile while adding vitamins and nutrients, for the best of both worlds!
Cookie Recipe and Photos by Wild Lab Bakery. Follow them @wildlabbakery
Wild Lab Bakery is a cottage (home-based) bakery in Lexington, Kentucky. We specialize in naturally leavened sourdough bread, bagels, and cookies, which we sell at farmers markets and directly to customers with weekly porch pick-ups. Our baking journey started as a way to provide fresh healthy bread to our family, and a loss of income led us to turn our dining room into a micro bakery. We now bake close to 150 loaves out of our home each week.
We believe food should come from the earth and nourish our bodies. The majority of the flour and wheat berries we use come from Janie’s Mill. We are proud to support their dedication to producing flour that is full of flavor and nutrients.
Yield: Makes 12 cookies
- 1 stick (113 grams) unsalted butter
- ½ cup (112g) white sugar
- 1 ¼ cup (200g) brown sugar
- ½ tsp (3g) fine sea salt
- 1 tsp (4g) baking soda
- 1 large egg
- 1 egg yolk
- 1 tsp (6g) vanilla
- 1 ¼ cup (200g) Janie's Mill Spelt Flour
- ¾ (100g) Milk chocolate chips
- ¾ (100g) Dark chocolate chunks
- coarse sea salt to sprinkle on top
large baking sheet lined with parchment paper
- ice cream scoop
1. Melt butter in a small saucepan over medium-low heat. Cook, swirling pan occasionally until butter starts to foam and turn brown, about 10 minutes. (See baker's note about browning butter below.) Immediately pour into a bowl making sure to include all the brown bits. Cool for 20 minutes.
2. Beat cool browned butter, brown sugar, and granulated sugar with an electric beater (or stand mixer with paddle attachment) on medium-high speed until light and fluffy, about 4 minutes.
3. Add egg, yolk, and vanilla and beat until well combined, about 1 minute.
4. Add spelt flour, salt, and baking soda, beating on low until everything is incorporated.
5. Use spatula to fold in chocolate chips and chunks.
6. Scoop dough onto a piece of parchment or plastic wrap, flatten it slightly, and refrigerate for at least 30 minutes. (See baker's note about chilling the dough below.) About 15 minutes before you’re ready to bake, preheat your oven to 350°F, with racks in the center.
7. Use an ice cream scoop to scoop the dough onto a baking sheet lined with parchment. Each ball will weigh about 50 grams. Leave 2” between cookies, since they’ll spread out as they bake.
8. Bake the cookies for 12 to 15 minutes, until golden brown. Before removing them from the oven, gently smack the baking sheet against the oven rack to flatten the cookies a bit. Remove them from the oven and sprinkle coarse sea salt on top, to taste. Allow them to rest on the baking sheet at least 5 minutes before removing.
9. Serve warm or cool completely and then store in airtight containers at room temperature for a couple of days.
1. Browning butter. Butter can quickly go from light brown with a delicious nutty flavor to burnt. When browning butter, swirl and stir occasionally but stay close by! When it starts to foam, you’re close. Watch the white milk solids on the bottom of the pan turn from white to tan to brown, then immediately remove butter from heat.
2. Chilling the dough. This recipe calls for chilling the dough for at least 30 minutes. The length of time you chill your dough will determine how much they spread. For thicker cookies, chill dough up to 24 hours before baking. For thin, spread-out cookies, use a warmer dough.
VariationsThis recipe also works well with Janie's Mill Einkorn Flour or Janie's Mill Black Emmer Flour. Flavor will vary slightly depending on the type of flour you use.
Posted on July 13 2022