Sea Salt + Dark Chocolate Spelt Cookies.



Spelt cookies with dark chocolate chunks, + a sprinkling of sea salt.

If you’ve not already worked out, from all I’ve shared over the past 3+ years of writing this blog, I’m not the most adventurous of sorts. I find things I like, and stick with them like glue. I’ll happily read the same books over and over, watch reruns of my favourite TV shows until I can recite every word, and would no more readily part ways with the cashmere cardigan my Grandma bought me for my 18th birthday (now well-worn and rather moth-holed) than I would part ways with Teddy.

The same goes for recipes. Once I’ve found one that works for me, making perfect roast chicken or really fantastic sponge cake or perfect eggs, I like to stick with it. Fiddle around with it, adjust timings and quantities and ingredients, but know that I’m working from a core, a solid foundation, a fail-safe basis.

And that’s how these cookies came to be. They’re made up of many, many rounds of tinkering and alterations on that same simple cookie recipe I shared so long ago, and, I have to say, this incarnation is my favourite of all. In fact, I’m going to go out on a limb here and say that, now I’ve tried cookies made with spelt flour, I couldn’t go back to making them with regular wheat flour. The texture is better- crispier edges, and a beautifully soft centre- and the dough itself is more flavoursome. And I would know, given how many ‘tasters’ I had whilst rolling the cookie dough balls ready for chilling and baking…


If you’re not fond of the ‘salt + chocolate’ trend, by all means omit the final sprinkling of flaky salt crystals onto the just-baked cookies, but I’d urge you to try it at least once. The salt brings out the fruity notes in the chocolate, and offsets the buttery sweetness of the dough so well. In fact, I went all in and used Lindt’s Sea Salt Dark Chocolate as well as adding salt right at the end, and it worked beautifully. Two 100g bars, less the single square that never made it into the batch. Chef’s treat, right?

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Makes approximately 16 {I can’t remember exactly, because I cooked them in batches and lost track. Good at making cookies, bad at counting.}

Ingredients ::
225g unsalted butter
300g soft light brown sugar
2 eggs
400g spelt flour
1tsp vanilla extract
2tsp baking powder
200g dark chocolate (I used Lindt’s dark chocolate with sea salt)
Pinch of flaky sea salt

- Cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, followed by the vanilla extract, and mix well between each addition.

- Add in the spelt flour and baking powder, and mix until a soft dough forms. Break up the chocolate into small chunks, then mix into the dough by hand.

- Roll out balls of dough roughly the size of golf balls, space out generously onto baking sheets (I needed three sheets but only had two, so had to batch cook), and then put into the fridge to chill preferably overnight, but for a minimum of 2 hours.

- Bake the cookies for 10 minutes at 170 degrees celsius, until the edges are just beginning to colour. Sprinkle with a pinch of flaky sea salt (never table salt!) as soon as you remove them from the oven, then wait 10 minutes or so for them to firm up before transferring to a wire rack to cool completely.

- They’ll keep for a good couple of days in an airtight tin, but are best eaten after they’re been out of the oven half an hour or so, when the edges are crisp and the chocolate inside molten and warm. Divine.

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