Triple Chocolate Chunk Spelt Cookies

These delightfully gooey and soft triple chocolate chunk spelt cookies are best eaten warm from the oven. With no chilling or resting time, these will be in your gobs within 30 minutes. Made with spelt flour (but adapted to use all-purpose/plain flour) these cookies are studded with milk, dark and white chocolate.

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I am a bit of a perfectionist, especially when it comes to recipes for The Spelt Kitchen. Well, I should say, how the recipes look. If the end result isn’t aesthetically pleasing to me, I tend not to publish it (even if it is beyond delicious). This means that a lot of fabulous recipes never see the light of day.

This recipe for triple chocolate spelt cookies was almost one of them. I have made the recipe so many times, but the cookies are misshapen (due to the tonnes of chocolate chunks in them), and I just didn’t feel they were good enough. However, the fact that they are out of this world delicious made me want to share them with the world. Plus, I already have a recipe for beautifully round and uniform spelt chocolate chip cookies, so I just let them be as intended.

No-chill cookie dough

The best thing about these cookies is how quickly they can be made. All ingredients thrown into a bowl, with no resting or chilling time. In an attempt to get them a little prettier and rounder, I did try chilling one batch for an hour in the fridge, but it made zero difference.

The dough spreads when baked, but only enough to create thick, chunky cookies. The amount of spreading was the same regardless of whether they had been chilled or not, but the baking time was understandably slightly longer for the cookies that had been in the fridge.

Obviously, there are some cases when popping your dough into the fridge is necessary, and in their post, King Arthur Baking looks at whether chilling dough makes a difference. However, for these cookies, the chill and resting time is not needed.

Using chocolate chunks in cookies

I know that many people swear by chocolate chips for baking, especially cookies. However, bags of chocolate chips are not readily available here in Sweden. The only ones I have seen were made of baking chocolate, which is not something I use. Although there is nothing wrong with small chips of chocolate, if you’ve never tried chunks in your cookies, you have not lived. Look at my cookie above. Can you see those huge nuggets of chocolate? Delicious. There is nothing better than gooey, just melted, chocolate chunks in your cookies.

I use three kinds: milk, dark and white chocolate. Just because that’s how I roll. Seriously though, the first time I made them, I had a few blocks of different chocolate in the cupboard I wanted to use up, so threw them in. On suggesting only using one or two types the next time, my son was adamant that I must continue to use all three. And I think he’s right. It’s the combo of the three very different chocolate that makes these cookies out of this world.

The great thing is you can use any combination of chocolate you like, adding up to 150g in total.

Can I make these cookies with all-purpose/plain flour?

Absolutely. I know many people stumble across my recipes, but haven’t yet discovered the wonder that is spelt flour. And the best bit is that there is no fancy re-measuring involved: just use the same amount as specified in the recipe.

For those of you who are interested in learning more about spelt flour, I did an interesting experiment on how spelt flour matches up to plain (all-purpose) flour in cupcakes. The results clearly show that not only is spelt a great substitute for regular flour, it actually bakes up better. These cookies are another example of how amazing and versatile spelt flour really is.

Adjusting the recipe

I’ve made this recipe so many times. It really is fool-proof. I often make just four massive cookies, as this is how my son prefers them. But you could make them any size you like. The bigger they are, the softer the middle is. And of course you will need to adjust the baking times accordingly.

When making four large cookies out of the dough, I bake them for 12 minutes. Smaller cookies only need 10 minutes. If you prefer a crunchier cookie, with less softness at the middle, just bake them for a little longer.

Other cookies made with spelt flour

Here are some of my favourite cookies made with spelt flour:

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Gooey Soft Triple Chocolate Spelt Cookies

Servings 6 cookies

Ingredients

85g (¼ cup + 2 tbsp) butter (see note 1)
70g (¼ cup + 2 tbsp) brown cane sugar
2 tbs milk
1 tsp vanilla extract
120g (1 cup) spelt flour (see note 2)
½ tsp baking soda
150g (5¼ oz) chocolate chunks (see note 3)

Instructions

Pre-heat the oven to 175℃ (350℉). Line a large baking tray.
Melt the butter carefully in the microwave. The butter should be almost melted, but there will still be some lumps (it should not be hot).
Whisk the butter and sugar together (just until everything is combined).
Add the vanilla and milk, and once more, whisk until everything is evenly distributed.
Mix the flour and baking soda together.
Add to the wet ingredients, and using a spatula or wooden spoon, just mix until everything pulls together (the dough will be sticky at this stage).
Add your chocolate chunks and stir in.
Using your hands, form the dough into 6 balls (see note 3), and place on the prepared tray with some space in between.
Bake for 10 minutes for a very soft cookie, or a couple of minutes longer if you prefer a firmer middle.
Allow to cool on the tray for a while until they firm up a bit. The cookies will be very soft and break easily when hot. Enjoy while still soft and warm.

Notes

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.

If you are using unsalted butter, add 1/4 teaspoon salt with the flour.
You can do a straight swap with all-purpose (plain) flour.
I used a combination of dark, milk and white chocolate (chopped into chunks). You can use whatever combination you like, totalling 150g.
You can make more or less cookies, depending on how big you want them. I often make just 4 cookies (at around 110g each). The baking time will need to be adapted slightly.

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