These browned butter spelt flour chocolate chip cookies have quickly become my favorite cookie. Chocolate chip cookies are a classic that every cookie lover enjoys, but these cookies take it to the next level!
Firstly, the brown butter adds rich notes of nutty-caramel to the cookie. To make brown butter you just melt butter in a skillet over medium low heat until all the water has evaporated off and the milk solids turn a toasty, nutty, brown color.
Second, use whole grain spelt flour. Spelt flour is made from spelt, an ancient strain of wheat. It is nutty with a tangy flavor that adds complexity to the cookies in a wow-what-is-that kind of way.
The flavor of these cookies is rich, sweet, and nutty with a pleasantly tangy finish. They are addictive from that first bite.
I love that this recipe makes only 12 cookies because I can eat them up while they are still fresh. Also, I’m the only cookie monster in the house so making a small batch of cookies is perfect; I can’t over-do it. The cookies are large too, so you don’t feel like you are getting shorted if you choose to have only one, although I cannot claim to always have that kind of restraint around these cookies!
Tips and Tricks for the Browned Butter Spelt Flour Chocolate Chip Cookies recipe:
- Tips for making browned butter: Watch the butter the entire time it is on the stove so that it does not burn, and stir frequently. Stop cooking when the butter stops bubbling and the milk solids are brown. The bubbling stops because all the water is evaporated. Using a light colored pan helps you to watch for the color of the milk solids to turn.
- Spelt flour tips: Spelt flour comes in two forms, whole grain and white. I used the whole grain spelt flour here for its superior nutrition profile. It is a little more absorptive than white spelt flour so if that is all you can find then you may need to use a little more. Mix together the cookies and add 1 TBS extra flour at a time as necessary.
- Regular whole wheat flour: If you want to make whole wheat chocolate chip cookies I recommend finding a recipe that specifically uses that flour. Flours have different absorbency rates and this recipe has been specifically designed for spelt flour.
- Room Temperature Egg Tip: I usually set the egg out when I get started with making the browned butter. By the time the butter is browned and slightly cooled the egg is ready to go, about 30 minutes. The egg at room temperature will incorporate better into the batter.
- No need to chill: Many cookie recipes need to be chilled before scooping and baking but I never do that with this recipe. You already have to wait to make and slightly cool the browned butter, so thankfully there is no need to wait for chilling as well!
- 5 TBS butter
- ⅔ cup brown sugar
- 1 large egg at room temperature
- 2 tsp vanilla
- 1 ¼ cups whole grain spelt flour
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup chocolate chips
- Brown the butter in a skillet until fragrant and nutty. Let cool until it is only slightly warm still (it should still be melted, but not hot).
- Combine the butter and sugar and whisk to combine.
- Add the egg and beat to combine.
- Whisk in vanilla.
- Add the flour, baking soda, and salt to the bowl. Mix until just combined with a spoon.
- Fold in chocolate chips.
- Preheat the oven to 350 degrees F.
- Scoop 2 tablespoons of dough onto a parchment lined baking sheet, placing about 2 inches apart. You should get about 12.
- Bake for 8-10 minutes, pulling them out at 8 minutes for soft gooey centers and 10 minutes for fully set crispy cookies. Cool for 10 minutes on the baking sheet, then transfer and cool completely before storing.
- Store in an air-tight container for 3-5 days (They will keep longer, but are best fresh!)
