Double Spelt…Double Chocolate…Double Yum Cookies.

13 Jul

Photos by Fab

The perfect dessert, to me, is still a chocolate chip cookie. If you want to make me happy, give me 2 chocolate chip cookies with a glass of skim milk, and meet me on cloud nine. It’ll be great. I love chocolate chip cookies so!

Lately, however, I have not been very good to myself. I’ve been working a lot, baking a lot of cool things…mostly to impress you…yes you…and have not left much time for baking a good old chocolate chip cookie. Why? Well….if I had my way, I’d bake chocolate chip cookies every day, and post nothing but chocolate chip cookies, and you’d get bored, and I’d get larger because nobody at work will want to eat my baked goods after a while so I’d have to eat them….and so on and so on.

The result, is me looking longingly at every order of cookies and ice cream that goes out at my restaurant and wishing for nothing more than a bite of that crispy, buttery, chewy centered, hint of chocolate-y goodness in my belly!

I had to do it. I had to make chocolate chip cookies, I’m SORRY.

I did make them interesting, at least. I took a recipe for oatmeal chocolate chip, and used spelt flour, spelt flakes, chocolate chips and cocoa nibs (hence the double theme). Fun, right? The bits of cocoa nibs in there are pretty magical. They’re also pretty darned good for you! They’re high in antioxidants, magnesium, and oleic acid (the fat that’s good for you).

I also sprinkled these cookies with a little bit of red hawaiian salt that my mom had lying around in her cupboard  before baking, but no biggie.

I may or may not have consumed a large amount of these. I can’t be sure. It’s all a blur.

Double Spelt Double Chocolate Chip Cookies

1 1/4 cups all purpose, light spelt flour

1 tsp baking soda

1/2 tsp salt

1 cup butter, room temperature

1 cup sugar

1 cup dark brown sugar

2 eggs plus 1 egg white at room temperature (I’m impatient, I just let them sit in some hot tap water for a couple of minutes before cracking)

3 cups raw spelt flakes

3/4 cup cacao nibs

3/4 cups chocolate chips

In a large bowl, with a wooden spoon, cream the butter and the brown and granulated sugar.  Add the eggs, one at a time, incorporating well after each addition.

Mix dry ingredients together, then add to sugar mixture.  Fold together the ingredients, working the dough for about 1 minute.  Add the chocolate and cacao nibs and stir until incorporated.

Roll into balls, then refrigerate for at least 30 minutes before baking. You can freeze them at this stage too. Amazing.

Place balls onto cookie sheet, flatten slightly, sprinkle with a little coarse salt if desired, then bake at 350F.

Bake cookies until they spread, rise and turn golden brown, about 12-16 minutes.  I took mine out at 14 minutes, the less you bake them the chewier and softer they’ll be. Go for the full 15-16 min, you’ll have a deep caramel flavour, and a nice crunch. You’re the boss. All I ask is that you enjoy them. And share them. That’s important.


One Response to “Double Spelt…Double Chocolate…Double Yum Cookies.”

  1. Clayton July 24, 2011 at 3:40 pm #

    There is a little mistake in here Fabi. We never get tired of eating your tasty baked goods. And we all love chocolate chip cookies. Bring em on.

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