As you may guess, things turned out differently, just having arrived in Great Britain not even two weeks ago I had to travel three countries, two timezones and three different currencies to get to a funeral, all within three days. Yes, things were rushed, so as I sat in yet another plane I finally had the time to type this post, as I was dreaming about having these Cookies instead of the mushy and dry airplane sandwich... Thus I also couldn't reply to numerous of your comments and questions on my last post - yes I'm doing an au-pair year abroad and combining this with food blogging might seem crazy, but hey, I'll happily admit that and keep posting - 'cause you've guessed it: I'll keep blogging, so be sure to stay tuned for heaps of recipes+photos! :D
A crisp crust meets huuuge (seriously, use big chocolate pieces, you won't regret it) chocolate chunks and a chewy centre, all packed up with a wholesome spelt-y touch - heya for all non-wheat and wheat eaters as well, these cookies will make your jaws drop (to insert another one ;-)).
Okay, things are still a little rushed round here, so I won't steal any more of your time and hand you out the recipe instead - happy baking and cookie eating everyone!!
Whole Spelt Chocolate Chip Cookies
- makes about 20 cookies, depending on size
- 300g Whole Spelt Flour
- 100g Butter
- 100g Almond Butter
- 1 egg
- 1 tsp salt
- 110g sugar
- optional: 1 tsp vanilla
- 220g dark chocolate chunks
1. Cream together the butter, almond butter and sugar - for about 2 minutes. Add in the egg, mix throughoutly then stir in the flour and salt (and optional vanilla). In the end quickly stir in the chocolate. Wrap dough in foil or cover the bowl and set it in the refrigerator for at least 30 minutes.
2. Preheat the oven to 175 °C/350 °F. Get the dough out of the refrigerator, form into a sausage and cut it into slices approximately 5mm thick. Place on a baking sheet lined with parchment paper, at least 3cm apart.
3. Bake the cookies for about 8-10 minutes, until slightly browned, yet soft. Take them out of the oven, let cool on a wire rack and enjoy either still slightly warm or at room temperature.