Spelt Chocolate Chip Cookies
Servings: 5 large 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 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.
- 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.
