|Short stack of chocolate chip cookies|
Perfect cookies. Sounds awfully arrogant huh. But these really are. Well, these are if you measure perfect in a chocolate chip cookie the same way my family does: chewy, not crunchy; never cloyingly sweet; the chocolate chips are the star; and the cookie dough itself is a balance of buttery and nutty.
The spelt flour adds the nutty flavor without having to add nuts. This is key since Peter does not care for them in cookies. The melted butter makes them quick to pull together when you forget to leave your butter out to soften overnight first, and it helps to keep their chewy texture for days. The lower sugar keeps the dough from being too sweet and puts more focus on the chips.
|The tops will still look like they are not quite done yet|
|Check the bottoms - just barely starting to become golden brown, they are done!|
Ok, those are all the technical details on why these cookies are so good. Hopefully the photos help convey the tasty reasons. I am traveling again on what I hope will be the last extended trip I have to take without my family. I know full well taking care of my Father's Estate and my Gram's Estate are both important responsibilities. I know that a few cookies won't fill the gap while I am gone but like most Moms I want to leave some little comfort of me behind. These cookies and some loaves of bread are on my list, I hope they say I love you to fill in around the long-distance hugs and phone calls.
Unbeatable Chocolate Chip Cookies
Chocolate chip cookies with enough chips to make the biggest chocolate fan cheer. The use of spelt adds nuttiness, melted butter to keep the cookies chewy, and brown sugar to add the exact right amount of sweet.
- 10 Tbs butter, melted and cooled
- 3/4 cup brown sugar, level measured NOT packed
- 1 egg plus one more egg yolk
- 1/4 tsp vanilla
- 2 cups spelt flour
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 1 1/2 cups chocolate chips, high quality favorites of yours (I prefer semi-sweet and dark chocolate)
- Pre-heat your oven to 325 (F). Line your baking sheet with parchment paper.
- In your stand mixer with the paddle attachment, combine the melted butter and brown sugar until it becomes a caramel colored syrup. Add in the egg and yolk, along with the vanilla, and continue to combine thoroughly.
- In a separate small bowl mix together the flour, salt, and baking soda. Add all of the dry ingredients to the mixer bowl and combine until smooth. Add in the chocolate chips and mix one last time.
- Using a small scoop (about 1 Tbs in size) portion out 20 cookie dough balls onto your baking sheet. Give each dough bit about 2 inches around it.
- Bake for 8 minutes. You can check on the cookie at about 7 minutes - you want to be sure you remove the pan from the oven as soon as the bottoms turn a very light golden brown. Don't judge by the color of the top of the cookie, it will still look undercooked when it really is not.
- Transfer the cookies to a wire rack to cool before storing them in an airtight container for up to a week. Serve with a big glass of icy cold milk. Perfect.
DetailsPrep time: Cook time: Total time: Yield: 48 small cookies