• 2 3/4 cups whole spelt flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground kosher salt
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter, room temperature
• 1 cup packed dark brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups white chocolate chunks

Line two baking sheets with parchment paper.

In a small bowl, whisk together the flour, cinnamon, salt and baking soda. Set aside.

In a large bowl, beat together the butter and sugar until light and fluffy. Scrape down the sides of the bowl and beat in one egg at a time until well combined. Scrape down the sides of the bowl again and mix in the vanilla.

Stir in the chocolate chunks. Then, add in the flour mixture one cup at a time, stirring until there are no flour streaks visible.

Drop the cookie batter by heaping tablespoonfuls spaced evenly apart on to the prepared baking sheets, with 6-8 cookies per baking sheet. Cover loosely with plastic wrap and refrigerate the prepared baking sheets with the cookie dough for 1 hour up to overnight. Shape the remaining cookie dough into a cylinder and wrap in plastic wrap. The diameter of the ends should be about 2″. Cut along the length of a paper towel holder and place the wrapped cylinder of cookie dough into it. This will help keep the cookies round as they firm up. Refrigerate for 1 hour to overnight.

Heat the oven to 375F. When the cookies are chilled, remove the baking sheets from the fridge and slightly flatten the cookie tops using the back of a spoon or your fingers. Then, bake the cookies for 8-10 minutes, rotating them about halfway through cooking time, until the edges are lightly golden. Let the cookies cool on baking sheet for 2 minutes. Then cool them completely on baking racks.

For the remaining cookie dough, remove the dough from the paper towel holder and unwrap enough to slice off another 6-8 cookies per baking sheet. Return the remaining dough to the refrigerator. Bake the ones on the baking sheets as described above.