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Chocolate Chip Cookies

Soft Chocolate Chip Cookies

Chocolate chippers are soft cookies made with white and whole spelt flour, raw cane sugar Mascobado, buttermilk and organic semi-sweet chocolate chips. 
Course Snack
Category Baking
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 18 cookies
Autor elle

Ingredients

  • 1/2 cup butter, brought to room temperature (113 g)
  • 1/2 cup soft brown sugar (I used GEPA organic raw cane sugar Mascobado) (80 g)
  • 1 large egg
  • 1 teaspoon pure vanilla powder
  • 4 tablespoons ground hazelnuts (hazelnut meal)
  • 1 cup white spelt flour, sifted (Type 630) (125 g)
  • 3/4 cups whole spelt flour, sifted (95 g)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup organic buttermilk (60 ml)
  • 200 g organic semi-sweet chocolate chips (55% cacao)

Method

  1. Preheat the oven to 375°F / 190°C. Prepare 2 baking trays, by greasing with butter or lining with parchment paper.

    NOTE: I baked mine in batches, so only prepared one tray with parchment paper, and baked them using the middle oven rack. If doing batches, then cool the cookie sheet to room temperature before placing more cookies on it. (A little trick to speed this up is to run the bottom of the cookie sheet under cold water for a few seconds).

  2. In a large mixing bowl, beat the butter with an electric mixer until creamy (about 1 to 1 1/2 minutes), add the brown sugar, a little bit at a time, and beat until fluffy (about 3 to 5 minutes). You may need to scrape down the sides of the bowl with a rubber spatula. Beat in egg and vanilla to blend well.
  3. In a separate bowl, add the ground hazelnut and sift together the flours, baking soda and salt. Then add the flour mixture, alternating with the buttermilk, to the creamed mixture. Beat until smooth. Add chocolate chips and turn mixer on low until just combined. *Do not to over mix!

    *Spelt does not like to be mixed too much, if you work the dough too much there is a risk of destroying the fragile strands of gluten, which may result in cookies that are too firm with a tendency to crumble. But of course, they still taste fantastic!

  4. Drop the cookie dough by rounded teaspoonfuls onto prepared baking sheets about 4-5 cm apart. Flatten a little with the spoon.
  5. Bake for 10-12 minutes until lightly browned. Remove the pan from the oven and let the cookies rest on the pan for a few minutes, then use a spatula to lift cookies off. Place onto a wire rack and let cool. Store in tightly covered container. Enjoy!