2 C. whole spelt flour

1/2 tsp. baking soda

1 C. unsalted European butter

2 C. coconut sugar

1 tsp. salt

2 tsp. vanilla extract

2 lg. organic eggs

1 1/2 C. 71% chocolate, chopped into chunks

Maldon Salt

Preheat oven to 350. In a mixer, cream butter and sugar about 2 min. Add vanilla and eggs and mix well. Sift and combine dry ingredients in a separate bowl. Add the flour mixture to the butter mixture and blend on low until combined. Add the chocolate chunks and mix. Shape cookies with a #24 scoop. Drop onto a cookie sheet lined with a silpat. Freeze for 20 minutes and then remove and sprinkle with salt. Bake 7-8 min. for chewy cookies, 9-10 for crispy. Cool completely before removing.