Spelt Dark Chocolate Chunk Cookies

Spelt Dark Chocolate Chunk Cookies “There is electricity dripping from me like cream; there is love dripping from me I cannot use – like acacia or jacaranda, fallen blue and gold flowers, crushed into the street.” – Diane Wakoski, from ‘Blue Monday’

I know we’re all here for the cookies. So, this isn’t going to be a proclamations of heaving breath kind of post. It’s a post about cookies. Good cookies. My favourite cookies. And after what felt like an eternity of tests, development and promises. Here they are. Spelt Dark Chocolate Cookies. The way I like ‘em. With crisp edges, soft centers and puddles of molten chocolate. Flaked salt, always mandatory. Oh, and a word on light. I don’t usually choose to photograph in the strong morning sun. But, the cookies were there, the light was warm and they were gleaming.

Spelt Dark Chocolate Chunk CookiesSpelt Dark Chocolate Chunk CookiesNOTES

– I like to use half spelt flour in my cookies, purely for the sake of texture. It adds a heartiness that I just adore. You can easily do the recipe without it. Just substitute regular all-purpose flour for the spelt.

– I use a dark chocolate block that contains a minimum of 70% cacao solids. The slight bitter edge compliments all the cookie sweetness, perfectly. If you prefer a more mild and sweeter cookie, use a dark chocolate that contains less than 55% cacao solids. Try to use the best quality block of dark chocolate you can find too. I love to use Callebaut for my cookies. Also, avoid any dark chocolate that contains dairy. Dark chocolate, should always be, dark chocolate, and not adulterated by milk fat.

– You should get about 30-32 cookies out of the dough by using a small cookie scoop (1” or 2.5 cm) or 1 tbsp. as a measure. For slightly larger cookies, use a medium scoop (2.8″ or 7 cm) or 1 ½ tbsp. as a measure.

– These cookies bake up perfectly. However, there are times when, I crave more crinkly cookie edges than this recipe gives. I remember reading in the lovely Sarah’s cookbook, about her raise and drop technique, where she lets the cookies bake until they are just puffed in the centre, then, raises the sheet pan and drops it against the oven rack so that the cookies flatten form a crinkly ring around the edge. I tried the technique with this recipe and it worked perfectly. Halfway through baking, repeat the raise and drop process above for a total of 3 times, in 30 second intervals. It’s something a little extra that makes a slight alteration in appearance. The delicious cookie taste remains the same, regardless.

Spelt Dark Chocolate Chunk CookiesSpelt Dark Chocolate Chunk Cookies


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. vanilla bean 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 the bowl with the dry ingredients aside.

Add the egg into the bowl with the butter and sugar mixture. Whisk until smooth and glossy, then, add in the vanilla bean extract. Whisk until combined. Incorporate half of the dry ingredients into the bowl, using a wooden spoon to mix until just combined (some dry flour pockets should remain). Add in the remaining dry ingredients, again, mix until just combined. Fold in the dark chocolate chunks until evenly incorporated throughout the dough. Cover the bowl with a layer of plastic wrap and set the dough in the refrigerator to chill for at least 30 minutes and up to 1 hour. (Any time longer and the dough will be hard to roll. If this happens, let the dough sit out at room temperature until it’s soft enough to roll but firm enough to hold it’s shape.)

Pre-heat the oven to 180 c (350 f). Line three large baking sheets with parchment paper.

Using a small cookie scoop, or a generous tablespoon as a measure, roll out as many cookie balls out of the dough as possible. Arrange the dough balls evenly amongst the baking trays, then, sprinkle over a little of the flaked salt.

Bake, for 8 to 10 minutes, or until the cookies are golden, just firm around the edges and slightly soft in the center. Make sure to rotate the sheets halfway through baking to ensure that the cookies brown evenly.  Remove from the oven and let the cookies cool on their baking trays for 10 minutes, before transferring them to a wire rack to cool completely or until warm, before serving.Spelt Dark Chocolate Chunk CookiesSpelt Dark Chocolate Chunk Cookies

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  • Reply Nicoletta @sugarlovespices August 22, 2017 at 4:59 pm

    This is how I like them as well! I love baking with spelt and only use dark chocolate with 70 % cocoa. Your recipe is wonderful! Love that you used the morning light for the pictures, they look even more inviting! 🙂

  • Reply Pea, Mint and Poached Salmon Pesto Pasta | The Brick Kitchen August 15, 2017 at 11:03 pm

    […] spread of silky smooth hummus, goats cheese, chorizo and strawberries; there was that batch of Thalia’s chewy, buttery spelt cookies, oozing with pockets of dark chocolate; a quick walk around the botanical gardens and brunch with […]

  • Reply Didi August 7, 2017 at 8:52 pm

    These look amazing, and I thought instantly of making them for my gluten-sensitive dad. Do you reckon these could work with all spelt, or some sort of substitute for the all-purpose flour?

    • Reply thalia August 7, 2017 at 8:58 pm

      You could definitely try them on all spelt, I find that spelt flour absorbs a lot less moisture than regular flour, so the dough might need to firm up slightly more than usual. Just keep in mind that spelt is not gluten-free and depending on the level of gluten insensitivity, it might not be appropriate. Xx

  • Reply Laura | Tutti Dolci August 6, 2017 at 8:58 pm

    I love those slightly melty chocolate chunks! These cookies are perfection. 🙂

  • Reply Angelina | Baked Ambrosia August 4, 2017 at 2:29 pm

    These cookies look divine!! Definitely on my weekend to-do list! 🙂

  • Reply Kate | My Little Larder August 4, 2017 at 2:14 am

    Love how you’ve used spelt flour in these! I’ve been experimenting with different flours as a desperate attempt to get some extra nutrition into my kids and surprisingly they have been liking the extra flavour. They will definitely love these (especially all that chocolate)!

  • Reply Shikha @ Shikha la mode August 2, 2017 at 1:26 am

    Mmmm spelt! I’ve been on a buckwheat kick lately—alternative flours are the best!

  • Reply Nicole Branan August 1, 2017 at 10:47 pm

    These cookies look delicious and absolutely beautiful, I love the light, it’s really special. <3

  • Reply Gerlinde August 1, 2017 at 10:11 pm

    I will have to give these cookies a try . I am thinking of adding some walnuts.

  • Reply cakespy August 1, 2017 at 10:41 am

    I love cookies that have some “healthy” flour added – I think it makes them taste far more interesting and makes the flavor linger in your mouth. These look gorgeous. Thank you for sharing!

  • Reply trish @ Spoonful Of Butter July 30, 2017 at 9:48 pm

    I haven’t tried spelt flour and I’m intrigued at what texture it would bring to cookies. Will try your recipe soon!

  • Reply Suuz July 30, 2017 at 4:28 pm

    I baked these yesterday and they turned out quite nice. I used the spelt flour, but now want to try a side by side comparison to see the difference it adds. Thanks for the inspiration. Lovely site.

  • Reply Karly July 28, 2017 at 4:06 pm

    These. Look. Amazing. Seriously, I am in love. Cannot wait to try!

  • Reply Ruby & Cake July 28, 2017 at 6:54 am

    I love using spelt in muffin and cookie recipes. Cannot wait to give these beauties a go! A good chocolate cookie recipe is hard to beat

  • Reply Katie July 28, 2017 at 6:51 am

    I can’t wait to give these a go, they look unreal. I’ll be trying the raise and drop technique too, never heard of that but can’t wait to give it a go.

    Katie xoxo

  • Reply Kelsey_thefarmersdaughter July 28, 2017 at 3:27 am

    These look glorious. Love the light too! Cannot wait to make them ♡

  • Reply Sues July 28, 2017 at 2:52 am

    These look so perfect… That chocolate!!

  • Reply Fatimah July 28, 2017 at 1:04 am

    yesss these cookies look amazing! those pools of chocolate spelt is my favorite flour and i am definitely making these

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