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

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