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Fresh milled spelt chocolate chip cookies on a parchment lined baking sheet fresh from the oven
Ashley | Fresh Flour Living

Fresh Milled Spelt Chocolate Chip Cookies

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Ingredients Method

Ingredients
  

  • 200 g (1/3 cup) Freshly Milled Spelt Flour
  • 1.5 g (1/4 tsp) baking soda
  • 3.5 g (3/4 tsp) baking powder
  • 4.5 g (3/4 tsp) salt
  • 113 g (1/2 cup/1 stick) melted butter and cooled
  • 175 g (1 cup) sucanat substitute brown sugar
  • 1 bar semi- sweet chocolate bar
  • 10 g (1 tbsp) millet uncooked
  • 1/2 tsp flaky sea salt for topping optional

Method
 

  1. INSTRUCTIONS
    1. Melt the butter: Melt the butter and set aside to cool about 10 minutes, until warm but not hot. Hot butter will scramble the egg.
    2. Mix the wet ingredients: In a large bowl, whisk the cooled melted butter with the brown sugar and granulated sugar until smooth and glossy. Add the egg, egg yolk, and vanilla. Whisk hard for a full minute until slightly lightened.
    3. Whisk the dry ingredients: In a separate bowl, whisk the spelt flour, baking soda, baking powder, and salt.
    4. Make the dough: Add the dry to the wet and fold with a spatula just until the last streak of flour disappears. Then stop. Overmixing spelt gives you flat, tough cookies. Fold in the chopped chocolate, holding back a small handful for the tops.
    5. Chill the dough: Cover and refrigerate at least 1 hour, or overnight. This lets the flour absorb the liquid and firms the butter so the cookies don't spread thin. FYI - I have chilled it for 30 min in a hurry - so the rest time will need to be longer.
    6. Preheat and scoop: Heat oven to 350°F. Line two baking sheets with parchment. Scoop dough into 2-tablespoon balls, spacing 3 inches apart. Press a few reserved chocolate pieces on top of each.
    7. Bake: Bake 15 to 22 minutes, until edges are set and lightly golden but centers still look soft and slightly underdone. Mine took 20 minutes. Pull them before they look finished because they keep baking on the hot sheet. I let mine rest for 15 minutes on the hot sheet.
    8. Salt and cool: Sprinkle with flaky salt while hot, if using, then transfer to a wire rack to cool.
    NOTES...
    The spelt rule: Spelt's gluten is really fragile. Mix less than feels right.
    Troubleshooting: If they spread too much, add 10–15 g (about 2 tbsp) more flour next time. If they come out cakey instead of chewy, drop the baking powder to ½ tsp.
    Make ahead: Freeze dough balls up to 3 months. Bake from frozen, add 2 minutes.
    Storage: 3–5 days at room temperature. Freeze baked cookies up to 2 months.
    Happy Baking ~ Ashley | Fresh Flour Living