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    Home » Recipes » Cookies » Chocolate Chip Cookies » Brown Butter Spelt Chocolate Chip Cookies

    Brown Butter Spelt Chocolate Chip Cookies

    ★★★★★ from 12 reviews
    27 Comments
    By Erin Clarkson on Feb 13, 2020 (updated Aug 4, 2021) This post may contain affiliate links.

    Jump to Recipe·Print Recipe

    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 - these are a variation on the classic chocolate chip cookie. Brown butter provides depth of flavour along with spelt flour. The 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! Happy Galentine’s day - the day before Valentine’s day! Cookies are a great way to celebrate anything, but particularly Galentine’s day. 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.

    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.

    • brown butter spelt chocolate chip cookies on a sheet pan

    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.

    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. The 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.

    A Few Wee Tips For Brown Butter Chocolate Chip Cookies

    • 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?

    If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!

    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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    Brown Butter Spelt Chocolate Chip Cookies

    ★★★★★ 5 from 12 reviews
    • Author: Erin Clarkson
    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Total Time: 45 minutes
    • Yield: 22-24 cookies 1x
    Print Recipe
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    Description

    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. The 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.


    Ingredients

    Scale
    • 225g unsalted butter, straight from the fridge
    • 160g muscovado sugar
    • 70g dark brown sugar
    • 100g granulated sugar
    • 2 eggs, at room temperature
    • 1 tsp vanilla bean paste or vanilla extract
    • 155g all-purpose flour
    • 155g spelt flour (alternatively use all-purpose flour)
    • ¾ tsp baking powder
    • ½ tsp baking soda
    • 1 tsp kosher salt
    • 350g dark chocolate from a high quality chocolate bar, coarsely chopped
    • Flaky Sea Salt for Finishing

    Instructions

    1. Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes.
    2. Measure out 175g of the brown butter into the bowl of a stand mixer. Allow to cool slightly.
    3. Place the bowl of the stand mixer with the brown butter onto the mixer, and fit with the paddle attachment. Mix the brown butter, muscovado sugar, dark brown sugar, and granulated sugar on medium speed until combined. Add the eggs one at a time, followed by the vanilla, then increase the mixer speed to high and beat for 2-3 minutes, until the mixture has lightened in colour and thickened.
    4. In a medium bowl, sift together the flour, spelt flour, baking powder, baking soda, and salt. With the mixer off, add to the mixing bowl, then mix on low until just combined.
    5. Remove the bowl from the mixer and finish the incorporation of the dry ingredients by hand if needed - scrape down the bowl and ensure that all the mixture at the bottom of the bowl is fully incorporated. Add the chopped chocolate and mix briefly to incorporate.
    6. Cover the bowl with plastic wrap and chill for 30 minutes in the fridge. While the dough is chilling, preheat the oven to 350°f/ 180°c. Line 2-3 baking sheets with parchment paper.
    7. Using a two tablespoon scoop, place level scoop fulls of dough onto the prepared baking trays - 8 per tray works well for me, but I like to start with 6 just to make sure there will be enough space. Roll each into a ball and arrange on the trays, leaving ample room for spreading.
    8. Bake the trays one at a time for 11-12 minutes, or until the cookies are puffed up and set around the edges. Remember that they will continue to cook a little once you remove them from the oven. If the cookies have lost their round shape a little in the oven, you can use a round cookie cutter slightly larger than the cookie to nudge it back into a circular shape. Sprinkle each cookie with coarse sea salt, then cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
    9. Repeat the baking process with the remaining cookies. Store leftovers in an airtight container at room temperature.

    Keywords: Cookies, chocolate chip cookies, brown butter, spelt, chocolate puddles

    Did you make this recipe?

    Tag @cloudykitchen on Instagram and use the hashtag #cloudykitchen

    Key Ingredients

    • Brown Butter
    • Chocolate
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    Reader Interactions

      Leave a comment & rating, or ask a question Cancel reply

      If you made this recipe then I would love for you to leave me a review below to let me know how you liked it! If you have recipe questions please feel free to leave them below too!

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      Comments

    1. Corina Madrid

      September 24, 2020 at 1:09 am

      OMG!!! BEST COOKIE RECIPE EVER!! I love it so much! Thank you!!

      ★★★★★

      Reply
      • Erin

        September 24, 2020 at 11:26 am

        yayyyy I am so glad that you love!

        Reply
    2. C

      October 27, 2020 at 1:11 pm

      do you think you could post U.S. imperial measurements as well? 🙈

      Reply
      • Erin

        October 27, 2020 at 2:25 pm

        Hi! No sorry! I don't post in cups as they are not accurate. I write more about this on my FAQ page if you are interested. Please let me know if you would like me to recommend a scale!

        Reply
        • Minnie

          November 09, 2020 at 10:11 pm

          Hi! Can't find muscovado sugar anywhere! Is there something that can replace it? Or just use more brown sugar?
          Thanks!

          Reply
          • Erin

            November 09, 2020 at 10:12 pm

            Hi hi! More Brown sugar is fine 🙂

            Reply
            • Leah Dan

              December 26, 2021 at 10:12 am

              I have made these numerous times and given to people and it’s a winner recipe. Thanks, Erin!

              ★★★★★

        • Amber

          February 10, 2021 at 3:51 am

          My go to chocolate chip cookie recipe! I make these with just all purpose flour and they're amazing!

          ★★★★★

          Reply
          • Erin

            February 10, 2021 at 9:10 am

            Ah yayyy so glad you love!

            Reply
        • Alexandra

          July 01, 2021 at 2:22 pm

          My cookies tasted great but they got so super thin. I froze the dough in 2 TBSP balls then cooked at 250 for 12 minutes and they flattened out really thin still. I measured out the correct brown butter and let them sit on the pan for ten minutes to harden a bit. I feel like I followed every step so maybe it was just bad luck? Any tips?

          Reply
          • Erin

            July 01, 2021 at 2:24 pm

            Hi! Did you do 250 Celsius or Fahrenheit?

            Reply
    3. Sarah

      January 12, 2021 at 4:33 pm

      These are our faves - thank you so much!

      ★★★★★

      Reply
    4. Connie S.

      January 17, 2021 at 7:58 pm

      I made these yesterday and loved every part of it! Thanks for writing the recipe to be flexible too with the sub for AP flour. Still super delicious!!!

      ★★★★★

      Reply
      • Erin

        January 20, 2021 at 8:07 am

        Yay so happy they worked out for you! Thank you so much for the review x

        Reply
    5. Lisa P

      March 05, 2021 at 12:36 pm

      There's only one thing better than chocolate chip cookies: brown butter chocolate chip cookies with almost no chilll time. Wow! I love these cookies. I made them this morning with all purpose flour and whole wheat flour instead of spelt. Delish! Thank you!

      ★★★★★

      Reply
    6. Evelyn

      July 08, 2021 at 3:12 pm

      Turned out great! I used a mix of granulated white/coconut/brown sugar because it was all I had. And I actually used about 30g less sugar and about 50g less chocolate and I found the cookies sufficiently sweet and chocolatey.

      ★★★★★

      Reply
      • Erin

        July 09, 2021 at 6:04 pm

        So happy you loved them!

        Reply
    7. Kara

      August 23, 2021 at 12:04 am

      So delish! I made these with king Arthur gf and subbed ground almond flour for the spelt. The brown butter did exactly what you said. Thank you!!

      ★★★★★

      Reply
      • Erin

        August 24, 2021 at 5:38 pm

        Eee so happy you loved them!

        Reply
    8. Kate

      September 04, 2021 at 3:23 am

      Delicious. I didn’t have muscovado or enough brown sugar but used what I had & topped up with caster sugar. Absolutely delicious. I love it with the sea salt sprinkle, my partner not so much, but so easy to do half and half. Will definitely make again.

      ★★★★★

      Reply
    9. Ivan

      October 30, 2021 at 12:40 pm

      These cookies are amazing as is. However, I added pomegranate seeds to the batter and oh my! Try it!

      ★★★★★

      Reply
    10. Marcos

      December 17, 2021 at 11:17 pm

      I want to make these cookies with only spelt flour, (conventional wheat does not agree with me, but spelt goes down fine.)
      Can I substitute spelt for the all purpose flour?

      ★★★★★

      Reply
      • Erin Clarkson

        December 23, 2021 at 1:31 am

        I haven't tried all spelt sorry but you could try!

        Reply
    11. Brianna

      February 26, 2022 at 9:50 pm

      Hey! am I missing something? What is done with the remaining 50g of browned butter? Thanks, just making now - can't wait to try!

      Reply
      • Brianna

        February 26, 2022 at 9:52 pm

        oh I see it now!

        Reply
        • Erin Clarkson

          February 26, 2022 at 10:02 pm

          Ok good! Yep it accounts for the moisture loss 🙂

          Reply
    12. Bernardette

      May 21, 2022 at 2:16 am

      Thank you for this super tasty choc chip cookie . The combination of brown butter + spelt flour = vaguely nutty, crispy base perfection.

      ★★★★★

      Reply

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    Erin Clarkson Cloudy Kitchen

    HI, I'M ERIN

    My recipes range from quick & easy all the way to complex & impressive. I love the science and process of recipe development almost as much as baking itself. I specialize in rigorously tested recipes that are fun, reliable, and accurate.

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