Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper or with a Silpat.

Cream your butter with the sugars. You can use a hand-held or a stand mixer with the paddle attachment. Or if you're up to the workout use a large bowl with a wooden spoon and muscle power. Cream the butter with both the brown sugar and the white sugar until it's well mixed in and looks airy. It will take maybe 5-7 minutes on medium speed.

With the mixer still running slowly, add the eggs one at a time. Make sure you scrape the bowl after adding each ingredient to make sure everything is fully mixed in.

After the eggs are mixed in add the dark and milk chocolate chunks, the toasted hazelnuts, and mix until well incorporated. The cookie dough should be thick and chunky.

In a second bowl, whisk together the dry ingredients; the spelt and whole wheat flours, baking powder, baking soda, and salt.

Add the dry ingredients to the cookie dough, and mix until the flour just disappears. Be careful that you don't over work the dough or else you may end up with hockey puck hard cookies!

Use the ice cream scoop to place the cookie dough onto the cookie sheet. I love a giant cookie so use a large scoop. If you need some medium sized ones, use a smaller scoop.

Bake the cookies in the preheated oven until golden brown on the edges. It should take about 8 minutes for medium-sized cookies and 10-12 minutes for larger ones. Watch the cookies as they bake, since baking times can vary depending on your oven and the cookie size. The cookies should be crisp on the edges and soft and puffy on the inside for chewiness.

Once you take the sheet pan out of the oven, slam the pan on a hard surface, or the stove top. This will flatten them and give you a chewier cookie. You don't have to put the cookies on a cooling rack.

Enjoy your freshly baked Chewy Spelt Chocolate Chip Cookies with a glass of milk or a cup of coffee or tea for a super luscious treat any time.