Spelt Chocolate Chip Cookies
Crispy edges, gooey centre my perfect spelt chocolate chip cookie. I'm a dark chocolate + spelt flour girl but these are also suitable to be made with regular white flour and milk chocolate chips. If you don't have any chocolate chips in your pantry then you can use a bar of cooking chocolate chopped up. For fun serve the cookies topped with ice cream like the original recipe or make an ice cream sandwich.
Makes: 18-20 medium cookies. Double this recipe for more cookies
- 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 Eggs – 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
- PREHEAT oven 170˚C fan / 190˚C
- LINE – 2 to 3 cookie trays with baking paper
- WHISK – flour, baking powders and salt in a separate bowl
- WHISK – sugar's together before beating
- BEAT – egg yolk, egg and sugars together with the paddle attachment until combined and the sugars are dissolved.
- ADD in room temperature butter and mix until combined.
- ADD in flour mix and combine until smooth
- FOLD in chocolate chips
- REST the cookies dough in the fridge for 30 minutes or not completely necessary
- 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)
- 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
- 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
- Preheat your oven to 375° F / 190˚C
- Cream the butter and sugars.
- Add the beaten eggs.
- Add the baking soda dissolved in hot water.
- Sift together the flour and salt and add to the butter mixture.
- Then stir in the nuts, chocolate chips, and vanilla.
Chill the dough [Editors’ note: We usually skip this step].
- Drop by the tablespoonful onto lightly greased cookie sheets and bake until browned at the edges, 10 to 12 minutes.