Spelt Chocolate Chip Cookies

 

 

 

These spelt chocolate chip cookies are massive. Crunchy edges with a softer centre and packed with chunks of milk chocolate, these are best served warm.

If you’re new to spelt flour and still finding your feet, check out my tutorial: A Beginner’s Guide to Spelt Flour.

 

 

 

My spelt chocolate chip cookies

A sweet slice of history

Chocolate chunks vs chips

Using spelt flour in cookies

Should the cookies be eaten warm?

More cookie recipes

 

 

 

 

 

 

My spelt chocolate chip cookies

These spelt chocolate chip cookies were made for my gorgeous 16 year old. He’s developed a bit of a hankering for cookies that are a little softer in the middle, and store bought options were just not cutting it.

I am pleased to say he loved them. So much so, that he asked for another one right after demolishing the first. Now, that’s not so surprising. He’s a growing lad, and well, I can eat several cookies in one sitting, too.

However, these are no ordinary cookies. They were so heavy when baked, and the amount of sugar and butter per cookie is something that is perhaps best kept under wraps. Well, if you’re making them yourself, then the secret is out, of course. I ate one straight out of the oven, and I struggled to eat it. So sweet. But there was no denying how delicious they were.

Made with simple ingredients such as butter and both white and brown sugar, as well as a generous amount of chocolate cut into chunks (but you can use chips) the recipe yields around 5 large cookies. Of course you can make them smaller and get more out of the batter. 

Since making these, I’ve tripled the decadence in my new recipe, chocolate chunk cookies. They have milk, white and dark chocolate, and simply melt into a clump when baking. My son actually loves these even more because the middles are just pure molten. 

 

 

 

 

 

 

A sweet slice of history: chocolate chip cookies

Everyone and his dog has heard about chocolate chip cookies. It all started in 1938 at the Toll House Inn in Massachusetts, where Ruth Wakefield ran a cozy kitchen known for her inventive desserts. One day, she decided to chop up a bar of semi-sweet chocolate and stir it into her classic butter cookie dough. She expected the chocolate to melt evenly, but instead, little pockets of chocolate held their shape, creating the first-ever chocolate chip cookie.

The cookies were an immediate hit with her guests, and soon the recipe became famous beyond the walls of her inn. Nestlé, the chocolate company, struck a deal with Ruth: they would print her recipe on their chocolate packaging, and in return, she would receive a lifetime supply of chocolate. This is how the legendary Nestlé Toll House chocolate chip cookie was born.

From there, chocolate chip cookies spread across kitchens in the U.S. and eventually around the world. They evolved into countless variations: thick or thin, chewy or crisp, with nuts, oats, or extra chocolate. Today, the chocolate chip cookie is more than just a cookie; it’s a symbol of comfort, nostalgia, and the little joys of home baking.

 

 

 

 

 

 

Chocolate chunks vs chips

The very first chocolate chip cookies, like Ruth Wakefield’s original recipe, used chopped chocolate bars rather than pre-formed chips. She added them to the dough, which gave pockets of melted chocolate that were uneven in size and distribution. 

Over time, chocolate chips became the standard. Nestlé and other companies started producing small, uniform pieces designed specifically for baking. Chips hold their shape better than chopped chocolate, which means you get less melted chocolate and more predictable cookies. This makes them ideal for bakers who want consistent results.

I personally stick to chopped chocolate because chocolate chips aren’t readily available where I live. Not in the supermarket, at least. I also prefer using real chocolate in my cookies. Large pieces create gooey pockets of chocolate that vary from bite to bite, and using a good-quality bar gives a richer flavour than most chips.

Does it matter what kind of chocolate you use? Absolutely. Semi-sweet is classic, but milk, dark, or even white chocolate can work depending on your preference. Quality makes a real difference. Better chocolate melts smoothly and tastes richer, while lower-quality chocolate can be waxy or overly sweet.

In short: chips offer convenience and consistency. Chopped chocolate means gooey, rich chocolate pockets along with more control over flavour. For me, chunks of real chocolate are worth the little extra chopping effort and my go-to every time. 

 

 

Using spelt flour in cookies

Many people will wonder what difference spelt flour makes when baking cookies. The honest answer is, none. Hand on heart, it is impossible for me to discern between regular and spelt flour, especially in cookies.

Listen, my son is a bit squeamish when he thinks I’ve used spelt flour. I have no idea why. Perhaps I made something adventurous in the beginning of my spelt journey, and in his mind, spelt is some weird, out there flour. And yet, there he was, chowing down on as many spelt cookies as he could get his hands on. I think that’s enough proof. Don’t you?

 

 

 

 

 

 

Should the cookies be eaten warm?

In a word: yes.

Fresh out of the oven, my spelt chocolate chip cookies are indulgently warm, with a centre that’s soft, gooey, and almost molten. That first bite is pure bliss. The chocolate is perfectly melted, the edges slightly crisp, and the aroma alone is enough to make your knees weak.

If you can, wait five or ten minutes before digging in. Removing them from the tray too quickly will result in a cookie that disintegrates in your hand; you also run the risk of a scalded mouth. No, that has never happened to me. Ever.

When the cookies come out of the oven, I often throw on a few extra chunks. Because why not? If you’re going large, really go large. No half measures. 

If you do wait until they are cool, a quick 30 seconds in the microwave will bring them back to that “just-baked” sensation. The chocolate softens again, the aroma rises, and suddenly it’s like the oven just called you personally.

Storage and freezing: Store cooled cookies in an airtight container at room temperature, and they should stay fresh for 4–5 days. You can also freeze them: wrap individual cookies or a batch tightly in plastic wrap, then pop them in a freezer bag. Reheat briefly in the microwave or oven straight from frozen to enjoy that just-baked warmth whenever the craving strikes.