Personally, I don't bake a lot of cookies, (doesn't mean, that I don't like to eat them :), but recently I promised them to someone who usually gets them out of the box... For this very reason I baked something special, tasty, that will convince the person to not buy them from the box anymore.
The home baked, from scratch cookies are the only ones worthy to add few calories from time to time ;).
Presented today double chocolate spelt chip cookies are probably the best chocolate cookies we have ever eaten, crispy outside and slightly moist inside.
The home baked, from scratch cookies are the only ones worthy to add few calories from time to time ;).
Presented today double chocolate spelt chip cookies are probably the best chocolate cookies we have ever eaten, crispy outside and slightly moist inside.
Ingredients for approximately 16 -18 cookies:
250 g spelt flour
170 g butter at room temperature
85 g of brown, unrefined sugar
50 g dark chocolate chips
2 tsp pure cocoa
2 tsp pure vanilla essence
2 tsp tapioca*
1 egg, organic
1 tsp baking soda (preferably less than more)
1/2 tsp sea salt
Directions:
Mix together flour, tapioca, baking soda and salt. In another dish, beat butter with sugar, then add vanilla and egg. Combine together dry and wet ingredients and mix in the chocolate chips. Place a baking parchment paper on baking sheet and spoon the dough on it. Preheat oven to 180°C, and bake for 10 to 12 minutes. Transfer them to drying rack and leave to cool.
* Can replace with potato flour or corn starch
The recipe was inspired by a sweetkitchen.
