Brown Butter Spelt Chocolate Chip Cookies

Brown Butter Spelt Chocolate Chip Cookies - these are a variation on the classic chocolate chip cookie. Brown butter provides depth of flavour along with spelt flour. These spelt chocolate chip cookies cookies are easy to make with a short chill time and are the perfect way to start baking using alternative grains such as spelt flour.

Brown Butter Spelt Chocolate Chip Cookies

Hi hi! These are a brown butter spelt chocolate chip situation, and while there are already a bunch of cookie recipes here on the site, these brown butter spelt chocolate chip cookies are a very welcome addition to my chocolate chip cookie recipe collection. These Spelt chocolate chip cookies are a riff on my salted caramel chocolate chunk cookies, if you're after a classic chocolate chip cookie recipe, check out my homemade perfect chocolate chip cookies. If you would like a slightly thin and crispy cookie, my brown butter chocolate chip cookie recipe will be your friend!

I got a little counter top grain mill a while back and have been happily milling all kinds of things ever since. It is amazing for milling grain to add into sourdough to add a whole different depth of flavour, but I have also been sneaking the freshly milled grain into other things - I started with pie dough, adding in rye and spelt, and was amazed at the complexity that adding in a different grain adds to the flavour of the pie crust. I use fresh milled grains but there are a huge variety of alternative flours available either at your supermarket or likely at your local Farmer’s market. NYC has an amazing grain programme at their markets where I can get locally grown, super fresh grains and flours really easily. Bread baking is becoming more and more popular these days, so in turn there are all these amazing mills popping up that also sell online.

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How to make Cookies with Spelt Flour

I usually sub about 30-50% of the flour called for in a recipe with an alternative grain, and for these cookies I went for an even split of all-purpose and spelt. If you don’t have spelt flour you can use all all-purpose in this recipe, but it adds a whole new depth of flavour to the cookies, which paired with the brown butter makes for a pretty incredible cookie.

Use whatever chocolate you have here - I often use cookies as a bit of a grab bag to use up bits and bobs of things I have in my cupboard, but I have been leaning more toward chopped bars recently rather than wafers or chunks. When you chop chocolate you get a whole load of tiny shards along with your chunks, which gives you a whole range of chocolate distribution within the cookie. For these particular cookies I used a block of this chocolate which comes in the shape of a brick rather than a thin bar, and I smashed it up, which gave me some super craggy cookie tops. Just so good.

Recipe Tips

• If you don’t have spelt, sub it for all-purpose!
• These cookies benefit from a quick chill in the fridge just to firm up the dough slightly and allow the flour to hydrate just a tiny bit. I tested it with a full hour chill and also no chill and there was a big difference between no chill and half an hour, but not much between half an hour and an hour, so I figured why make you wait an unecessary amount of time for cookies?
• You will see that there are two different weights of butter called for in the recipe - the starting weight of 225g, and the 175g of brown butter called for in the recipe. When you brown butter you cook off the water, so the starting weight and ending weight are different. The initial quantity of butter accounts for this moisture loss. Measure out 175g of the brown butter to use for your cookie recipe.
• If you don’t want to chill the dough, then you can bake these off straight away but they will bake up a little thinner.
• If you want to freeze some of the dough, scoop it out onto a parchment paper lined baking sheet then freeze until solid, then transfer into a ziploc bag until your next cookie emergency comes along. You will have to add a little extra time onto the baking time.
• The baking time varies depending on both your cookie preference and your oven. If you like these gooey, with that ‘only just baked’ texture, bake for less time, if you like them slightly crunchy around the outside and chewy in the middle, up the baking time by a minute or two. Sometimes I like to bake one off at a time to find my ideal baking time. You do you here.

For more Chocolate Chip Cookie Recipes, Check out:

• Small Batch Olive Oil Chocolate Chip Cookies
• Peanut Butter Cup Chocolate Chip Cookies
• My Perfect Chocolate Chip Cookies
• Brown Butter Salted Caramel Chocolate Chip Cookies

Made this recipe and love it?

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A note on salt and oven temperature

It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.

All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.

Using the double / triple function in the recipe card

You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!

Tools and equipment

For a list of my go-to tools and equipment, I have a post you can refer to here.

Why is this recipe in grams?

I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!

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