Spelt Chocolate Chip Cookies
These spelt chocolate chip cookies were made for my gorgeous 16 year old. He’s developed a bit of a hankering for cookies that are a little softer in the middle, and store bought options were just not cutting it.
In the past, I’ve made several Swedish cookies for the blog, such as vanilla and blueberry snittar, chocolate cookies, and kola snittar (toffee cookies). I’ve also made one of Britain’s finest: chocolate Hobnobs. However, I have never made a chocolate chip cookie, despite them being the world’s undoubted favourites. Did you know that we’ve been eating them for nearly a 100 years, with the first chocolate chip cookie recipe whipped up in 1939 in Massachusetts?
I am pleased to say he loved them. So much so, that he asked for another one right after demolishing the first. Now, that’s not so surprising. He’s a growing lad, and well, I can eat several cookies in one sitting, too. However, these are no ordinary cookies. They were so heavy when baked, and the amount of sugar and butter per cookies is something that is perhaps best kept under wraps. Well, if you’re making them yourself, then the secret is out, of course. I ate one straight out of the oven, and I struggled to eat it. So sickly sweet. But there was no denying how delicious they are.
Spelt chocolate chip cookies
Many people will wonder what difference spelt flour makes when baking cookies. The honest answer is, none. Hand on heart, it is impossible for me to discern between regular and spelt flour. Listen, my son is a bit squeamish when he thinks I’ve used spelt flour. I have no idea why. Perhaps I made something adventurous in the beginning of my spelt journey, and in his mind, spelt is some weird, out there flour. And yet, there he was, chowing down on as many spelt cookies as he could get his hands on. I think that’s enough proof. Don’t you?
Fresh out the oven, my spelt chocolate chip cookies are deliriously warm and gooey in the centre. As they cool, they firm up. Just 30 seconds in the microwave will give you the just baked sensation all over again. I cut up milk chocolate into chunks and added them to the cookies. When baked, I threw on a few more. Listen, if you are going large, you are really going large. No half measures here.
Spelt Chocolate Chip Cookies
Ingredients
- 115g (½ cup) butter
- 100g (½ cup) brown sugar (see note 1)
- 70g (⅓ cup) white sugar
- 1 egg (medium)
- 1 teaspoon vanilla extract
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- pinch of salt
- 210g (1¾ cup) spelt flour (see note 2)
- 125g (4½ oz) milk chocolate (see note 3)
Instructions
- Melt the butter and allow it to cool down to room temperature (it should take around ten minutes).
- In a bowl, add the melted butter and sugars, and whisk until combined.
- Add the egg and vanilla extract and mix in.
- In a separate bowl mix the cornstarch, baking soda, baking powder, salt and flour.
- Sift the dry ingredients into the wet and stir together, just until combined (don’t overmix).
- Stir in the chocolate chunks/chips, until evenly distributed.
- Using your hands or an ice-cream scoop, divide the mixture into five roughly equal parts (mine weighed 120g / 4¼ oz each).
- Place the balls on a large baking tray with a lot of space in between them. Pop the tray in the fridge for at least 30 minutes.
- Preheat the oven to 325℉ / 165℃.
- Bake for 18-23 minutes. You want to just underbake the cookies slightly so that they are soft in the middle. The edges will be browning, but the middle is still soft.
- Leave on the tray to cool for a while, then transfer to a cooling rack. They are best eaten warm. If they have completely cooled, pop them in a microwave for 30 seconds for a soft centre. Enjoy!
Notes
- I used brown cane sugar as we don't have packed sugar here in Sweden.
- You can use spelt or regular flour for this recipe (just use the same amount).
- I chopped a block of chocolate into chunks. If you'd rather use chips, just use the same amount.
