Sweet + Salty Chocolate Chip Cookies

By: Lyndsay // Coco Cake Land

Makes: 2 dozen cookies

1 cup unsalted butter, room temperature
1 cup of golden brown sugar
½ cup granulated white sugar
1 egg
1 teaspoon pure vanilla extract
3 cups whole spelt flour
1 teaspoon sea salt
½ teaspoon baking powder
2 cups (about two 100g bars) high quality semi sweet chocolate, broken into pieces , I used 49% cocoa Lindt Surfin

Preheat oven to 350 degrees. Line three metal baking pans with parchment paper.
In the bowl of a stand mixer, beat the butter and sugars on high until light and fluffy, about two minutes.
Add the egg and vanilla extract and beat on high until incorporated, using a spatula to scrape down the sides of the bowl.
In a medium bowl, sift together the spelt flour, salt and baking powder.
Pour the dry ingredients into the butter and sugar mixture; beat on low until combined, scraping down the sides of the bowl.
Throw in the chocolate and mix for a few seconds until incorporated.
Using a small retractable ice cream scoop or clean hands, dole out 1.5 inch round balls of cookie dough evenly spaced onto baking sheets. Optional: place a piece of chocolate on top of each cookie for extra chocolate blast!
Bake for 12-14 minutes, rotating pans halfway, until chocolate is melty and cookies are lightly browned on the bottom.
Remove from oven, let cookies cool on wire racks.