Today was a shitty day. Woke up with a sinus migraine that just would not go away. The whole day was essentially a wash, except for these bad boys I had tucked away in the freezer from last week. Chocolate does wonders when you are not feeling up to snuff.
If I had my way there would only be dark chocolate chips in these, but my man is a big fan of white and milk chocolate so we compromised. 😉 We all know I snuck more dark ones in there though!
Now I’ve had many a chocolate chip cookie, but when my bestie made these for a work potluck a few years ago I nearly fell on the floor they were so good. Chewy with a little crunch on the edges and LOADED with chocolate chips. Of course I tinkered with the recipe so I could make them with spelt flour, but they are just as tasty as their wheat laden ancestors.
I think I might just go have another one. 🙂
Side story: I popped my camera down on the counter to adjust my cookie tower and came back to see this little gem in the screen all up close and personal. Makes me think I could almost reach out and grab it right off the screen.
If you liked this recipe you are going to love these ones!
Chewy Chocolate Chip Spelt Cookies
- 1 cup butter at room temperature
- 3/4 cup organic sugar
- 3/4 cup brown sugar lightly packed
- 2 eggs at room temperature
- 2 tsp vanilla extract
- 3 1/4 cups organic all purpose, unbleached spelt flour (also known as white spelt flour)
- 1 tsp baking soda
- 1 tsp sea salt
- 1/2 tsp ground cinnamon optional
- 3 cups chocolate chips dark, milk and or white chips
Pre-heat the oven to 350 degrees F and line two large baking sheets with parchment paper.
In a medium bowl, sift the flour, baking soda, salt and cinnamon (optional) and use a large whisk to evenly mix. Set aside.
In a large bowl, beat the butter on high speed until whipped. Add the sugar one kind at a time and cream until light and fluffy, about 2 minutes. Add the eggs one at a time and beat on medium-high until combined. Add the vanilla extract and beat again until combined.
Slowly add the dry ingredients to the wet ingredients and beat on medium-low. Mix well. Use a large wooden spoon to mix in the chocolate chips.
Drop by tablespoon on to baking sheets lined with parchment paper and space the cookies 2 inches apart (they spread!). Bake for 12 minutes or until lightly golden brown around the edges.
Transfer to wire racks until cooled (or eat one scorching hot because you can't contain yourself and want to eat them RIGHT NOW and burn your mouth like I did). When cooled, store in an air tight container.
These cookies freeze really well and they usually won't disappear so quickly that way.