I’ve had an itch to make chocolate chip cookies. Since doing October unprocessed and giving up all processed food for the month of October 2 years ago and again last year I have been left with a compulsive need to read all food package labels! Packaged cookies are one of the things that I no longer buy because unless you buy shortbread the ingredients list can be incomprehensibly long. It means I rarely have cookies, which from a girth point of view is no bad thing but sometimes you just want a cookie. The other day was one of those days, I wanted to make cookies. I love this recipe from Jennifer Perillo. I started weighing out the ingredients when horrors, I realised I didn’t have a lot of the necessary ingredients! I didn’t have plain flour, I always have plain flour! I also didn’t have enough chocolate chips or molasses or much caster sugar, my cupboard was quite bare! Not making the cookies was not an option so I scoured the cupboard, made a few substitutions and came up with these cookies, which are pretty good even if I do say so myself! Jennifer’s recommendation is to chill the cookie dough overnight and when making the cookies using her recipe I have done that and they were delicious but this time I was Miss impatient so only chilled my dough for 30 minutes in the freezer, they still tasted really good!
Spelt is a grain similar to wheat but contains more fibre than wheat flour and apparently spelt is more easily digested than wheat it also has lower gluten levels. I’ve been happily replacing wheat flour with spelt flour recently and all the recipes I’ve tried have turned out well with the spelt replacement.
I’m not saying that these cookies are good for you, of course it would be a healthier option to eat a salad but if you want cookies, using as I did, the spelt flour, unrefined sugars, organic eggs and butter is about as guilt free as making cookies is going to get!
- 285 grams spelt flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 115 grams unsalted butter
- 115 grams caster sugar (I use unrefined)
- 115 grams light muscodavo sugar
- 1 tbsp golden syrup
- 1 tsp vanilla essence
- 2 large eggs
- 85 grams dark chocolate chips
- 85 grams white chocolate chips
- Preheat oven to 175 C, 350 F, Gas mark 4.
- Put the dry ingredients (flour, baking soda and salt) into a bowl, whisk together.
- Blend together the butter, both sugars golden syrup and vanilla until fluffy. I use my mixer.
- Add the eggs, one at a time beating with each addition.
- Add the flour mixture and mix until just combined.
- Add the chocolate chips. If like me, you have been using a mixer you must now mix in the chips by hand to avoid breaking the chips up.
- Dump the dough onto cling film, flatten it so it forms a disk shape and wrap well.
- Chill in the freezer for 3o minutes. Or if you have more time and patience chill overnight in the fridge, (I will try this next time).
- Line baking or cookie tray with baking paper.
- Remove dough from freezer and make balls of dough, about 2 inches, place on the prepared baking trays. Keep the balls a good distance apart from each other as they will spread while cooking. My cookie sheet isn’t so big so I had to repeat this when the sheet cooled down from the first baking.
- Bake for 15 minutes, remove from oven and after a few minutes put the cookies onto a cooling rack. (This is actually my favourite time to eat them!)
- These cookies are delicious warm but equally good cold, they keep well in a Tupperware or tin.