The Best Sourdough Spelt Choc Chip Cookies!

My husband is sensitive to gluten & i've been trying to find a sourdough spelt cookie recipe so he can enjoy a baked treat that won’t hurt his stomach. If you’re gluten sensitive & want a cookie recipe that isn’t crumbly & dry then look no further! These spelt sourdough chocolate chip cookies are not only gooey and full of flour, but they are also a great option for those who are gluten intolerant (though not suitable for those with celiac disease). Spelt flour, an ancient grain, is easier to digest than regular wheat, and the fermentation process involved in making sourdough further breaks down gluten, making these cookies a fantastic treat for those with mild gluten sensitivities but can also be made with plain white flour for those who don't. Let's get baking!

Ingredients:

• cup (226 g) unsalted browned butter
• 1 cup (200 g) light brown sugar
• ⅔ cup (133 g) granulated sugar
• 2 large egg yolks, room temperature preferred
• 1 ½ teaspoons vanilla extract
• ⅔ cup (140 g) sourdough discard 
• 2 ¾ cups (340 g) white spelt flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 1 ½ cups (255 g) chocolate chips
• Flaky sea salt for sprinkling

Here’s the step by step instructions on how to make the spelt sourdough choc chip cookies:

Brown the Butter: In a saucepan, melt the butter over medium-low heat. Turn the heat up to medium and cook, stirring constantly. The butter will sizzle and pop. Once the popping slows or stops and you see the butter turning golden brown with brown flecks on the bottom of the pan, immediately remove from heat. Pour the browned butter into a large heatproof mixing bowl and let it cool until it’s no longer warm to the touch before proceeding.

1. Combine Sugars and Butter: Once the browned butter has cooled, add the light brown sugar, granulated sugar, egg yolks, and vanilla extract. Stir until the mixture is well combined and creamy.

2. Add the Sourdough Discard: Mix in the sourdough discard until it’s fully incorporated into the mixture.

3. Mix Dry Ingredients: In a separate bowl, whisk together the white spelt flour, baking powder, baking soda, and salt.

4. Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring until fully combined. Use a spatula to fold in the chocolate chips or chopped chocolate until evenly distributed. Cover the dough with plastic wrap and chill for 2 hours, or preferably overnight.

5. Preheat the Oven: When you’re ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

6. Shape the Cookies: Scoop the chilled dough into 1 ½ tablespoon-sized balls. For uniform cookies, roll the dough between your palms to make them round. Place the dough balls on the prepared baking sheet, spacing them at least 2 inches apart.

7. Bake: Bake the cookies for 10-12 minutes, until the edges are just starting to turn golden brown. The centers will still be soft and may look slightly underdone.

8. Add Sea Salt: One minute after taking the cookies out of the oven, sprinkle them with your flaky sea salt.

9. Cool: Let the cookies cool completely on the baking sheet before transferring them to a wire rack to cool completely. Enjoy x