- 2 sticks unsalted butter, room temperature
- 1 1/ 2 cups all-purpose flour
- 3/ 4 cups spelt, rye, or einkorn flour
- 1 teaspoon baking soda
- 1/ 2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup dark brown sugar
- 1/ 2 tablespoon coarsely ground coffee
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup bittersweet chocolate chips
- flaky sea salt, (optional)
Preheat a medium saucepan over medium-high heat. Add half the butter and immediately turn off heat. The butter should start to brown instantly. Stir to evenly brown butter until it has a toasty fragrance and a rich brown color. Remove from heat and stir in remaining butter until melted. Stir in ground coffee and vanilla extract. Let mixture cool for about 20 minutes, or until room temperature.
Meanwhile, whisk spelt (or rye or einkorn) flour, all-purpose flour, baking soda, baking powder and salt. Set aside.
Stir eggs into cooled brown butter mixture until well combined, then stir in dark brown sugar until thick and glossy.
Add flour mixture until no patches of flour remain, then stir in chocolate chips.
Refrigerate dough for at least one hour, or up to two days.
When ready to bake, preheat oven to 350˚F and line two baking sheets with parchment paper. Scoop large balls of dough onto the prepared sheet pan using a large (3 ounce) cookie scoop, spacing each cookie about 3.5 inches apart. Top each with flaky salt, if using.
Bake for 10 minutes, then carefully remove pan and tap it on the counter to help dough settle and create ridged edges. Bake for an additional 4-6 minutes. Let cookies set on baking sheets for about 2 minutes before transferring to a cooling rack. Let cool slightly and enjoy!