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Spelt Flour Chocolate Chip Cookies – A Wholesome Twist on a Classic

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Spelt Flour Chocolate Chip Cookies – A Wholesome Twist on a Classic
sue maree p spelt chocolate chip cookies

"Crispy edges, gooey centre — my perfect spelt chocolate chip cookie recipe! I love using dark chocolate and spelt flour, but you can easily swap in regular white flour and milk chocolate chips. No chocolate chips? No problem! Just chop up a bar of cooking chocolate. For extra fun, why not serve these cookies with vanilla ice cream or turn them into delicious ice cream sandwiches?

Takes: 10 minutes + chill time 30 minutes
Bakes: 10-12 minutes
Makes: 18-20 medium cookies. Double this recipe for more cookies

Ingredients 11

  • Spelt Flour or Plain Flour – 175g / about 1 1/4 cups
  • Baking Powder – 1/2 tsp
  • Baking Soda – 1/2 tsp
  • Unsalted Butter (room temperature) – 113g / 1 stick / about 1/2 cup
  • Brown Sugar – 100g / about 1/2 cup
  • Castor Sugar or White Sugar – 100g / about 1/2 cup
  • Large Egg – 1
  • Large Egg Yolk only – 1
  • Salt – 1/8 tsp
  • Vanilla extract – 1/2 tsp
  • Chocolate Chips Dark or Milk – 100g / almost 2/3 cup

Method

  1. PREHEAT oven 170˚C fan / 190˚C
  2. LINE – 2 to 3 cookie trays with baking paper
  3. WHISK – flour, baking powders and salt in a separate bowl
  4. WHISK – sugar's together before beating
  5. BEAT – egg yolk, egg and sugars together with the paddle attachment until combined and the sugars are dissolved.
  6. ADD in room temperature butter and mix until combined.
  7. ADD in flour mix and combine until smooth
  8. FOLD in chocolate chips
  9. REST the cookies dough in the fridge for 30 minutes or not completely necessary (if you're in a hurry).
  10. SPOON 1 teaspoon on top the baking tray and bake for 10-12 minutes until the edge of your cookie are golden (do not overcook)

Fun Facts

  • Invented by Ruth Wakefield late 1930's in Massachusetts
  • First recipe appeared printed in 1938 in USA
  • Created as an accompaniment to ice cream

History of the chocolate chip cookie. https://www.newyorker.com/culture/culture-desk/sweet-morsels-a-history-of-the-chocolate-chip-cookie

Original Ruth Wakefield Recipe

Ingredients

  • 1 cup unsalted butter, plus more for baking sheets
  • 3/4 cup firmly packed light-brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs, beaten
  • 1 teaspoon baking soda dissolved into 1 teaspoon hot water
  • 2 1/4 cups sifted all-purpose flour
  • 1 teaspoon table salt
  • 1 cup chopped nuts (optional)
  • 12 ounces (2 cups) semisweet chocolate chips
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375° F / 190˚C
  2. Cream the butter and sugars.
  3. Add the beaten eggs.
  4. Add the baking soda dissolved in hot water.
  5. Sift together the flour and salt and add to the butter mixture.
  6. Then stir in the nuts, chocolate chips, and vanilla.
    Chill the dough [Editors’ note: We usually skip this step].
  7. Drop by the tablespoonful onto lightly greased cookie sheets and bake until browned at the edges, 10 to 12 minutes.