There is something so rewarding about baking your own batch of freshly baked cookies - especially these Spelt Choc-Chip Cookies!
Ah the smell these cookies wafting through your home will make you feel like a child all over again!
Full of delicious anti-oxidant rich dark chocolate chips and tummy-friendly spelt flour, these are the Best Spelt Choc-Chip Cookies you will ever try and are so easy because no chilling is required either! FYI, you can substitute the spelt flour for regular plain/all-purpose flour if you wish but I prefer to make my treats with spelt flour because they are an ancient grain that is much easier to digest and is more nutritious too!
These actually taste better a day or two after being baked - so they are a great cookie to make ahead!
Your melted butter should be melted but NOT HOT so if it is too warm allow to cool a bit before adding to the mixture
DO NOT OVER BAKE if you want soft cookies, once slightly golden they are done
Allow to cool completely before eating
Do NOT beat the egg for too long on your cookies will be hard
Your cookie dough is the right consistency when you can easily roll a smooth ball of dough in your hands no stickiness and holds shape easily
If you decide to make smaller cookies reduce your baking time accordingly
These cookies will spread so no more than 6 to a standard baking tray and keep a good space between them
These will keep well if kept in an airtight container
Can be frozen
YOU WILL NEED
8 tablespoons | 90g | 3 ounces salted butter
1/2 cup caster/ superfine sugar
1/4 cup packed brown sugar (you can also use light-brown sugar)
1.5 teaspoons vanilla extract
1 egg at room temperature
1 + 1/2 cups | 200g | 6.75 ounces cups spelt (or plain/all-purpose flour/maida if you prefer)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark chocolate chips
1/2 cup walnuts (optional but yum)
Preheat the oven to 180C/350F degrees. Line 2 baking tray with baking paper and set aside.
In a small glass bowl, microwave the butter for about 50 seconds until just melted. It should not be hot but it should be melted. If there are a few solid spots, just stir to let residual heat melt remaining butter.
Using a stand mixer or electric beaters, beat the butter with the sugars until pale and creamy. Add the vanilla extract, egg and baking soda and beat at a low speed until just incorporated.
Add the spelt flour and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle.
Add the chocolate chips (and walnuts if using) and using a spatula, mix in and combine well.
Roll the dough into 12 even, large balls approximately 52g/2 ounces each and place no more than 6 per sheet on a standard cookie tray. Bake for approximately 10 minutes until the cookies have nicely puffed up and are just barely golden, if they get too brown they will be crispier and not as soft.
Let them cool completely, they will settle a bit which is perfectly normal.
MAKES 12 LARGE COOKIES
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