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
Before you start
Mise en place
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.
2
Chill 30 minutes (spelt spreads if warm); scoop and bake at 180°C, 10–12 minutes, edges set and centers underdone.
42 min — timer available in cooking mode
3
Flaky salt out of the oven; tray-rest 5 minutes. Spelt's malty note earns its permanent spot around cookie three.
5 min — timer available in cooking mode
From the pass
Chef's 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.