There’s always a debate about which are the best chocolate chip cookies. Some prefer soft and chewy, while others enjoy a bit of a crunch. To me, it depends on the day and the quality of ingredients used in the dough. I think I’m swearing off chocolate chips in general, even though I think I buy some of the best on the market. I try different brands quite often and they all seem to be just okay, they don’t wow me with melted chocolate integrity like I want them to do. Shaving or chunking chocolate is the wave of my future when it comes to baking chocolate chip cookies.
Mixing up my flour is another thing I tend to do more often in this new year, no pun intended. I buy all kinds of whole-grain flour from Teff to Spelt and even a few that don’t contain any wheat at all like; Gluten-Free and Buckwheat flour. Sometimes I incorporate them into my dough, but more times than not, I go to the standard all-purpose which tends to bore the palate over time. I’m not saying that I’m never going to use all-purpose again, but perhaps use a blend of flours more often to change up my recipes and to challenge myself, and to keep you all interested in baking.
These cookies are spectacular, especially if you are a crunchy cookie person. I adapted this recipe from a blog I follow called, Butter & Brioche and this gal can bake. Her cookie recipes are interesting, beautiful and most importantly, delicious. I changed a few ingredients and I added two kinds of chocolate to my dough and omitted the salt on top, which I think is overkill. However, her technique to tap the pan three-quarters of the way through baking does help with the bake of these cookies. I added my technique on how to scoop and form dough, so these cookies come out looking professional – to me presentation is everything…well almost everything.
I think the combination of Spelt flour and all-purpose offer add a depth of flavor that is unique, but not overpowering. Like I said, these cookies are on the crunchy side of the spectrum, but have a slight chew in the center – they definitely are cookies you can dunk.
15 tablespoons butter, melted
1 1/2 cups light brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/3 cups spelt flour
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk chocolate, chunked
1 cup dark chocolate, chunked
(Makes 2 Dozen Cookies)
- Preheat oven to 350 degrees. Melt butter in a pan on stove, set aside. In a stand mixer, add light and brown sugars. Pour butter over top and mix on high for 1 minute. Add egg and vanilla and mix again for 1 minute.
- In a separate bowl, sift together both flours, baking soda, baking powder and salt. While mixer is running on low, gradually add flour mixture to wet mixture.
- Using a serrated knife, shave or chunk chocolate into bite-size pieces. Add chocolate to dough.
- Remove bowl from stand and stir chocolate into dough. Place dough in refrigerator for 30 minutes.
- Scoop dough out by 2 tablespoons and roll into ball. Tear ball of dough in half and press together exposing the torn sides upward. Place on silpat or parchment lined sheet pan.
- Bake cookies for 10 minutes. Open oven and lift sheet pan with mitted hand. Tap gently 2 times until cookies fall slightly. Continue to bake for 2-3 minutes or until golden brown.
- Remove from oven and let cookies cool on sheet pan for 10 minutes. Place on plate to serve or store in cookie jar. Enjoy!