The ancient grain audition it passes easily: spelt's nutty sweetness deepens the classic cookie into something toastier and more grown-up.
What you need
Ingredients
Servings
20
280 g
🌾 Spelt Flour ›
170 g
🧈 Butter ›
soft
150 g
🟤 Brown Sugar ›
60 g
🍬 Sugar ›
1
🥚 Eggs ›
1 tsp
🥄 Baking Soda ›
2 tsp
🌸 Vanilla Extract ›
200 g
🍫 Chocolate Chips ›
1 pinch
🧂 Flaky Sea Salt ›
Add all to shopping list
Mise en place
Before you start
15m
Prep
12m
Cook
27m
Total
20
Serves
Equipment
Mixing bowls
Whisk
Baking pan
Prep checklist
Butter — soft
3 steps
Method
1
Cream butter and sugars 2 minutes; egg and vanilla in. Fold in spelt, soda, and salt, then the chocolate. The dough will feel softer than usual — spelt's delicate gluten.
Learn the technique ›
2
Chill 30 minutes (spelt spreads if warm); scoop and bake at 180°C, 10–12 minutes, edges set and centers underdone.
3
Flaky salt out of the oven; tray-rest 5 minutes. Spelt's malty note earns its permanent spot around cookie three.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Covered at cool room temperature 2 days, or refrigerated up to 5.
Freezing
Most baked desserts freeze well for 2 months, tightly wrapped.
Reheating
Most baked desserts revive in a 150°C oven for 5–8 minutes. Custards and mousses are served cold — never reheat.
Make ahead
Almost every dessert here is better made a day ahead — flavors settle and textures set. Add crisp toppings just before serving.
Wine pairing
A small glass of something sweeter than the dessert itself.
Beer pairing
An imperial stout alongside chocolate is a genuinely great pairing; otherwise coffee.