Spelt Chocolate Chip Cookies with Walnuts

5 from 4 votes

Here's a recipe that is a twist on classic chocolate chip cookies with walnuts, using spelt flour instead of all-purpose flour.

Prep Time15

Cook Time14

Total Time29

Course: Dessert

Cuisine: American

Servings:

Calories: 261kcal

250 grams whole grain spelt flour
5 mL Diamond Crystal fine kosher salt or 2.5 mL (½ tsp) table salt
2.5 mL baking soda
115 grams unsalted butter
150 grams dark brown sugar
100 grams granulated sugar
1 large egg(s)
10 mL pure vanilla extract
175 grams dark chocolate (70 % cocoa content) chopped, or 250 mL (1 cup) dark chocolate chips
120 grams chopped walnuts

Preheat the oven to 350 ºF (175 °C). Line two large sheet pans with parchment paper.
In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
In a large bowl, using an electric hand mixer, cream together the butter, the granulated sugar, and the brown sugar until it's very light and fluffy.
Add the egg and the vanilla, and mix well until the mixture is light and fluffy again. Make sure to clean down the sides of the bowl as needed with a big spatula.
Dump in the whisked dry ingredients, and incorporate them either with the hand mixer on low, or by hand with a big wooden spoon.
Mix in the chocolate and the chopped walnuts. The dough should be quite thick.
Scoop approximately 50 gram portions of the dough, rolling them into balls.
Place 8 cookies per cookie sheet, being sure to space them apart and stagger them.
Bake the cookies one sheet pan at a time until the edges just begin to brown (this takes about 12 to 14 minutes). You might want to rotate the pan partway through the baking to make sure the cookies brown evenly.
Let the cookies cool completely on the sheet pan while you bake the second pan.
Store in an airtight container.

This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
Variations: you can make these with white, milk or dark chocolate, and with toasted walnuts, peanuts, or pecans. If you skip the nuts, add more chocolate. The cookies may end up thinner if you omit the nuts without substituting.
Baking temperature: You can bake these cookies at 400 °F to ensure they stay thick, or at 350 °F to allow them to spread a little more. Feel free to bake a test cookie at this temperature to make sure you like the results and adjust the temperature accordingly.
If you want to garnish: you can't go wrong with a sprinkle of flaky sea salt which will help balance out the sweetness of the cookie dough.
Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 325 °F (165 °C) to prevent your baked goods from browning too quickly.