Spelt chocolate chip cookies are some of the most delicious cookies you can bake. Slightly crisp, slightly chewy in the centre and wonderfully soft, they owe their exceptional flavour to wholemeal spelt flour, dark brown sugar and generous amount of chocolate. A perfect combination. I baked these just before a trip and intended to take them along for the journey — but they never made it that far… Highly recommended!
Ingredients for the spelt chocolate chip cookies:
- 3 cups wholemeal spelt flour
- 1½ tsp baking powder
- 1 tsp bicarbonate of soda
- ¼ tsp salt
- 225 g cold butter
- 1 cup dark brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 240 g dark chocolate chips or roughly chopped dark chocolate
Place all the ingredients except the chocolate into a food processor and blend until a smooth dough forms. If you do not have a food processor, prepare the dough using the traditional method: cream room-temperature butter with the sugar, add the eggs, then mix in the dry ingredients and chocolate. If using this method, the dough must be chilled in the refrigerator for about 1 hour before shaping. Remove the dough from the refrigerator and knead the chocolate chips or chopped chocolate into it. Chill for a further 30 minutes.
After chilling, break off small pieces of dough and roll them into balls about the size of a large walnut. Arrange them on baking trays lined with baking parchment, leaving plenty of space between each cookie. Flatten slightly with the back of a spoon.
Bake at 175°C for approximately 16–20 minutes, depending on the size of the cookies. Remove from the oven and allow to cool completely on a wire rack.
Enjoy!
Recipe source: Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce, with contributions from Amy Scattergood.
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