Gooey Soft Triple Chocolate Spelt Cookies
Servings: 6 cookies
Ingredients
- 85g (¼ cup + 2 tbsp) butter (see note 1)
- 70g (¼ cup + 2 tbsp) brown cane sugar
- 2 tbs milk
- 1 tsp vanilla extract
- 120g (1 cup) spelt flour (see note 2)
- ½ tsp baking soda
- 150g (5¼ oz) chocolate chunks (see note 3)
Instructions
- Pre-heat the oven to 175℃ (350℉). Line a large baking tray.
- Melt the butter carefully in the microwave. The butter should be almost melted, but there will still be some lumps (it should not be hot).
- Whisk the butter and sugar together (just until everything is combined).
- Add the vanilla and milk, and once more, whisk until everything is evenly distributed.
- Mix the flour and baking soda together.
- Add to the wet ingredients, and using a spatula or wooden spoon, just mix until everything pulls together (the dough will be sticky at this stage).
- Add your chocolate chunks and stir in.
- Using your hands, form the dough into 6 balls (see note 3), and place on the prepared tray with some space in between.
- Bake for 10 minutes for a very soft cookie, or a couple of minutes longer if you prefer a firmer middle.
- Allow to cool on the tray for a while until they firm up a bit. The cookies will be very soft and break easily when hot. Enjoy while still soft and warm.
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- If you are using unsalted butter, add 1/4 teaspoon salt with the flour.
- You can do a straight swap with all-purpose (plain) flour.
- I used a combination of dark, milk and white chocolate (chopped into chunks). You can use whatever combination you like, totalling 150g.
- You can make more or less cookies, depending on how big you want them. I often make just 4 cookies (at around 110g each). The baking time will need to be adapted slightly.
