Soft and Chewy Spelt Chocolate Chip Cookies – Healthier Classic Treat

Spelt Chocolate Chip Cookies – Crispy Edges, Gooey Centre, Naturally Delicious. These spelt flour chocolate chip cookies are everything you want in a classic cookie—crispy on the outside, soft and chewy in the middle, and packed with rich chocolate flavour. I use spelt flour for a gentler, more nutritious alternative to regular wheat flour. It gives the cookies a slightly nutty taste and a light, tender texture that pairs beautifully with dark chocolate.

Why Spelt?

Spelt flour is an ancient grain that’s easier to digest for many people and contains more fibre than all-purpose flour. It works as a 1:1 substitute in most baking recipes and adds a lovely depth of flavour without being overpowering.
Recipe Flexibility:
Use dark chocolate chips for an intense, rich flavour—or milk chocolate chips if you prefer a sweeter bite.
If you're out of chocolate chips, simply chop up a bar of cooking chocolate—dark, milk, or even white!
You can also substitute spelt flour with regular white flour if that’s what you have on hand.

Serving Ideas:
Serve these cookies warm from the oven with a scoop of vanilla ice cream on top, or go full indulgence and create ice cream cookie sandwiches. They’re a hit at parties, casual get-togethers, or just as a cosy night-in treat.

Takes: 10 minutes + chill time 30 minutes
Bakes: 10-12 minutes
Makes: 18-20 medium cookies. Double this recipe for more cookies

Ingredients 11

• Spelt Flour or Plain Flour – 175g / about 1 1/4 cups
• Baking Powder – 1/2 tsp
• Baking Soda – 1/2 tsp
• Unsalted Butter (room temperature) – 113g / 1 stick / about 1/2 cup
• Brown Sugar – 100g / about 1/2 cup
• Castor Sugar or White Sugar – 100g / about 1/2 cup
• Large Egg – 1
• Large Egg Yolk only – 1
• Salt – 1/8 tsp
• Vanilla extract – 1/2 tsp
• Chocolate Chips Dark or Milk – 100g / almost 2/3 cup

Method

1. PREHEAT oven 170˚C fan / 190˚C
2. LINE – 2 to 3 cookie trays with baking paper
3. WHISK – flour, baking powders and salt in a separate bowl
4. WHISK – sugar's together before beating
5. BEAT – egg yolk, egg and sugars together with the paddle attachment until combined and the sugars are dissolved.
6. ADD in room temperature butter and mix until combined.
7. ADD in flour mix and combine until smooth
8. FOLD in chocolate chips
9. REST the cookies dough in the fridge for 30 minutes or not completely necessary (if you're in a hurry).
10. SPOON 1 teaspoon on top the baking tray and bake for 10-12 minutes until the edge of your cookie are golden (do not overcook)

Fun Facts

• Invented by Ruth Wakefield late 1930's in Massachusetts
• First recipe appeared printed in 1938 in USA
• Created as an accompaniment to ice cream

History of the chocolate chip cookie. https://www.newyorker.com/culture/culture-desk/sweet-morsels-a-history-of-the-chocolate-chip-cookie

Original Ruth Wakefield Recipe

Ingredients

• 1 cup unsalted butter, plus more for baking sheets
• 3/4 cup firmly packed light-brown sugar
• 3/4 cup granulated sugar
• 2 large eggs, beaten
• 1 teaspoon baking soda dissolved into 1 teaspoon hot water
• 2 1/4 cups sifted all-purpose flour
• 1 teaspoon table salt
• 1 cup chopped nuts (optional)
• 12 ounces (2 cups) semisweet chocolate chips
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375° F / 190˚C
2. Cream the butter and sugars.
3. Add the beaten eggs.
4. Add the baking soda dissolved in hot water.
5. Sift together the flour and salt and add to the butter mixture.
6. Then stir in the nuts, chocolate chips, and vanilla.
   Chill the dough [Editors’ note: We usually skip this step].
7. Drop by the tablespoonful onto lightly greased cookie sheets and bake until browned at the edges, 10 to 12 minutes.