Spelt Chocolate chips cookies are my newly found tasty treats, which both I and my daughter love to munch at any time of the day. These cookies are chewy and at the same time dense. Utterly delicious is the only way I can describe them.
I don’t have a great liking to chocolate, but my daughter is really the opposite, and is really a chocolate person. In order to woo her to do her potty we have to offer her a chocolate which is Dove’s milk chocolate. It started as potty training reward, now she wants to rewards herself for everything she does. According to my hubby it is okay.
I am also not a fan of store-bought chocolate chips cookie, always I found that they are not up to my taste. Recently I discovered a killer chocolate chips cookie recipe. It is adapted from my favorite King Arthur flour blogand also from Savorysweetlife.com. When I made it first time instead of baking it for exactly 12 minutes, I gave extra 2 minutes result in a crispy one. Then Second time I gave it 12 minutes and it turned out to be perfect.
I was reading about the goodness of spelt flour for a long time, and finally on my last Whole Food store visit I bought the spelt flour. I decided to make chocolate chips cookies with my favorite recipe.
Spelt is an ancient grain with deep nutty sweet flavor and is a cousin to wheat. It has a harder shell than wheat and was originally grown in Iran and then introduced in Europe and USA. Even though it contains gluten, the effects seem to be less harmful to people with Celiac disease. It is richer in protein, fiber, manganese, copper, zinc and has fewer calories. It doesn’t have bitterness of whole wheat and on the other hand is sweet and nutty. It has lot of health benefits like reducing total and LDL cholesterol levels, gall stone prevention, cardiovascular benefits of postmenopausal women for further read from here and here
I bought whole grain spelt flour, and it does look like wheat flour.
Whole wheat recipes can be substituted with spelt, however for making bread you need extra gluten as gluten in spelt is not enough make it rise. I haven’t tried it though, and it would be a project in the near future.
Somewhere I read that you need acquire the taste to enjoy spelt flour recipes. However, I found that there is no need for it, the very first time we loved the cookies. I have made two –three different recipes of cookies with Spelt flour. It has becomes my favorite grain for cookies, and I am going to trade in with this grain in all the recipes with All-purpose flour.
So next time, include this wonder grain flour on your grocery shopping list, and try it yourself. You are going to say I am not going back. Here goes my secret (not secret any more) delicious chocolate cookies recipe.
What you need
Print recipe from here
Spelt flour: 1 ½ cup
Unsalted butter: ¼ cup (soften at room temperature
Vegetable shortening: ¼ cup (If don’t want to use you can substitute with butter. Butter alone can result too much spreading)
Brown sugar: ½ cup+ 1 tablespoon
Granulated sugar: ¼ cup
Vanilla Extract: 1 teaspoon
Sea salt: 1/3 teaspoon
Baking soda: ½ teaspoon
Baking powder: ¾ teaspoon
Semi Sweet Chocolate Chips: 1 cup
How I made
Preheat oven to 360 degrees Fahrenheit.
In a medium bowl mix spelt flour, baking soda, baking powder, sea salt finally mix in with chocolate chips.( If you don’t want to add chocolate chips with dry ingredients, you and fold in to the dough at the end).
In a bowl of kitchen-aid stand mixer cream butter, vegetable shortening along with both sugars until it is nice and fluffy approximately about 3 minutes.
Add egg and vanilla and beat for an additional 2 minutes.
Then gradually mix in the dry ingredients into the sugar-butter-egg mixture. The cookie batter should be somewhat thick. Drop about 1 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet. Slightly flatten the dough with your hand. leave at least 2 inch between each cookie.
Bake for 12minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Allow the cookies to cool on the cookie rack for at least 3 minutes before serving.
Preparation time: 20 minutes
Yield: 24 no