I’m all about no-fuss or little fuss when it comes to baking. When a recipe doesn’t require a whole lot of effort, it’s right up my alley. As mentioned in my last post, I’ve become quite familiar with Edd Kimber’s (@theboywhobakes) chocolate chip cookies recipe. I think it’s my favorite at the moment. I will also have to admit, I’m not one who usually measures their ingredients via a food scale. But he has turned me into a believer/practitioner of using the scale when it comes to measuring all my ingredients. Who knew they’d come out perfect every time? You see, in years past, I would typically just wing it. I know people say you shouldn’t. It was never really an issue or not always. Most of my goodies turned out fine, and that was sufficient. But these days, I feel like my standards have changed, slightly. If it means pretty close to guaranteeing perfection just about every time, then sure, sign me up.
Below’s an adaptation of that yummy chocolate chip cookies recipe. I’ve been playing around with different flours and such, in place of all-purpose flour. I’ve made this recipe with rye, spelt and barley. They’re all good but what I have below uses spelt flour. I also omitted the vanilla extract (it’s not really necessary) and couldn’t be bothered to browned my butter, instead opted for room temperature butter. Let me tell you, this recipe is just as good. You still have the beautiful streaks of chopped chocolate across the cookies and the sweet sugary smell of brown sugar with butter + chocolate still comes through. Give it a go and let me know what you think. Oh, best part, all of this can be made with a bowl and fork. No fancy equipments needed — okay, maybe except for a food scale, but you get me.
Spelt Chocolate Chip Cookies
This recipe is adapted from The Boy Who Bakes and swaps good old all-purpose flour for spelt flour. The result is a crispy exterior with a soft and chewy interior. Mmm… they’re so good!
- Preheat the oven to 375°F.
- In a large bowl, cream the butter. Then add in the sugars and mix until blended.
- Add in the egg and egg yolk and mix just until incorporated.
- Now, add in the spelt flour, baking powder, baking soda, and sprinkle of salt. Mix all those up until incorporated.
- Fold in the chopped dark chocolate pieces.
- Then form balls of cookie dough into portions, roughly 55g (or about the size slightly larger than a golf ball). You can do this with a cookie scoop, a spoon, or use your hands. The dough may be a bit sticky, but you should be fine. Place the cookie dough onto the baking sheets, a couple of inches apart. If you like, you can sprinkle with a little flaked sea salt on top.
- Bake in the preheated oven for about 12 minutes or until golden brown at the edges but still a little paler and soft in the middle. About halfway through the baking, rotate the cookie sheet. Once baked, allow the cookies to cool on the baking sheets for about 5-10 minutes before transferring to a wire rack to cool completely. Or if you like, you can dig in a little after it cools a bit. They do taste pretty yum when still warm. Enjoy!
- If you double this recipe, it might be good to use half spelt flour, half all-purpose flour. I’ve yet to make a double batch of this recipe… will have to report back on this. Stay tune!
- You can also swap the spelt flour for barley or rye, or use regular all-purpose flour.
- You can place any solid and cold cookie dough balls into a labeled zipped-top bag– large or small depending on how much dough you have. Label the bag with the month and the baking temperature and place the bag in the freezer. Freeze cookie dough for up to 3 months. I personally love this because I can bake small batches of cookies whenever I want.
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