Preheat the oven to 180 degrees Celsius (356 F). Line two baking trays with baking paper.
Add the room temperature, cubed butter to a large mixing bowl along with the Rapadura sugar. Using electric beaters, begin beating on low, gradually increasing the speed, beating until the sugar is fully incorporated and the mixture has lightened in colour (approximately 2 minutes).
125 grams butter, ¾ cup rapadura sugar
Add the egg and beat until light and fluffy.
1 egg
Add the vanilla extract and beat until well combined.
3 teaspoons vanilla extract
To the bowl add the spelt flour, baking powder and salt. Beat until just combined.
1 ½ cups spelt flour, 1 teaspoon baking powder, 1 pinch sea salt
Add the chocolate chips to the bowl and stir with a spoon to combine.
200 grams dark chocolate chips
Use a cookie scoop or a spoon to create a ball of dough and place onto the pre-prepared baking tin. Repeat this step until all of the cookie dough has been used.
Place the trays into the centre shelf of the oven and bake for 14 minutes and the cookies are golden brown.
Once baked, remove the cookies from the oven and allow to cool on the tray for 5 minutes before transferring to a wire cooling wrack to cool completely.
Video
Notes
Store cookies in an airtight container at room temperature.