Recipe of the Month: Simply Perfect Spelt Chocolate Chip Cookies
Makes about two dozen medium-sized cookies
Prep time: 8 mins
Cook time: 12 mins
Total time: 20 mins (plus cooling time)
- 2 cups VitaSpelt white flour (sifted)
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- 3/4 cup light brown sugar
- 1 large egg
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 1/2 cups chocolate chips (semi-sweet chocolate chips are a classic, feel free to use your favorite chocolate chip)
Preheat the oven to 325 degrees, with racks in the upper and lower thirds. Line two baking sheets with parchment paper. In a medium bowl whisk together spelt flour, baking soda, and salt; set aside.
In your stand mixer with the paddle attachment, beat the melted butter and brown sugar on medium speed until it combines into a caramel colored syrup (1-2 minutes). Beat in the vanilla, egg and yolk until combined (about 30 seconds). Scrape down bowl and beater as needed. Reduce the mixer speed to low and slowly add the dry ingredients until just smooth (about 30 seconds). Mix in the chocolate chips.
Using a small scoop portion out 12 cookie dough balls onto each baking sheet. Space dough balls 2 inches apart. Bake until the edges are golden but the centers are still soft and puffy (about 10-12 minutes). Rotate and swap the baking sheets halfway through baking.
Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer parchment paper and cookies to a wire rack to cool completely.
Tags: recipe of the month, Spelt Chocolate Chip Cookies