- 8 (ounces) (2 sticks) unsalted butter, at room temperature * (see note)
- 3/ 4 cups spelt flour * (see note)
- 1 1/ 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/ 2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup packed dark muscovado sugar * (see note)
- 1/ 2 cup granulated sugar
- 1/ 2 tablespoon coarsely ground coffee
- 2 eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup SunSpire Organic Fair Trade 44% cacao chocolate chunks
- 1 cup SunSpire Organic Fair Trade 65% cacao bittersweet chocolate chips
- flaky sea salt (optional), to taste
Brown half of the butter by placing it in a small saucepan and heating it over medium heat until melted. Once butter has melted, it will begin to foam. Move the pan around a bit to keep it from burning, and allow it to cook until foaming stops and brown bits form on the bottom of the pan and it smells nutty, about 5 minutes. Remove from heat and pour into a metal bowl and let cool for about 30 minutes, or until room temperature.
Sift together the spelt flour, all purpose flour, baking soda, baking powder and salt. Set aside.
When the brown butter has cooled, add to the bowl of stand mixer fit with the paddle attachment. Add room temperature butter, both sugars, and coffee and cream the mixture at medium speed until very light and fluffy, about 5-7 minutes. The mixture will turn pale yellow in color. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition. Add vanilla extract and beat until well combined.
Add the flour mixture and beat at low speed until just incorporated. Add chocolate and mix again at low speed for about 10 seconds, being careful not to overwork the dough.
Remove the bowl from the stand mixer and fold everything together by hand. Place the bowl in the refrigerator and chill dough for at least one hour, or up to two days.
When ready to bake, preheat the oven to 350˚F and line two baking trays with parchment paper. Scoop the dough out onto the prepared sheet pan using a large (3 ounce) cookie scoop, spacing each cookie about 3 inches apart.
Bake for about 10 minutes, then open the oven and lightly tap the baking sheets on the oven rack* (see note). Bake for an additional 4-6 minutes, tapping the baking sheet on the oven rack every 2 minutes or so to help the cookies spread. The cookies are done when the edges are crips but the centers are still slightly glossy. Sprinkle the cookies with salt as soon as they come out of the oven (if desired) and let set on the sheets for about 2 minutes before transferring them to a cooling rack. Let cool slightly and enjoy!
These cookies are made with SunSpire® Organic Fair Trade Chocolate. For these cookies, we think toasting the spelt flour really brings out an ultra nutty flavor that brings these brown butter beauties to the next level. You can of course skip this if you're short on time, but you'll miss an extra layer of rich, toasty flavor!