Doing that last brownie taste test had me thinking about chocolate chip cookies. Now there's another classic we've all tasted innumerable variations of. I'm sure you've made, eaten, and enjoyed more than a few versions. Like brownies, it's hard to pick a favorite chocolate chip cookie recipe.
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| These cookies are made with whole grain spelt flour, with dark chocolate chunks, toasted walnuts, and sea salt |
Maybe it's a good thing we can't - and don't have to - pick favorites. We crave different things at different times and our own taste preferences can change over time, too. So while I'm not prepared to name a favorite chocolate chip cookie recipe, I can tell you what I really like.
It might be a little surprising that one of my very favorite chocolate chip cookies is actually a whole wheat one. It's a recipe from Kim Boyce's Good to the Grain that I learned about via Orangette. Maybe it's my history and appreciation for digestive biscuits but I was first drawn to it by that comparison. I was also attracted to the all-whole wheat flour recipe; there's no all-purpose flour involved. Could it really be good? Long story short - it's been a favorite of ours since I first tried it and it makes frequent appearances in our cookie jar.
So I thought I'd take that whole wheat chocolate chip cookie recipe for a spin. Instead of white whole wheat flour, which is what I typically use (because it imparts just enough texture without being too heavy/overwhelming but provides all the same benefits as regular whole wheat), I substituted with spelt flour.
Spelt flour is often touted for its mild and slightly sweet flavor. It's known to be a lighter, maybe "more-agreeable" option as far as using whole grain when baking. Using it here in these cookies showcased to me the difference between spelt and the white whole wheat flour that I normally use. I'd say that, in comparison, these spelt flour cookies turned out a chocolate chip cookie a bit closer to the typical ones made with all-purpose flour. That is, it's a bit less grainy, a little milder, a teeny bit lighter than the ones I normally make with white whole wheat. In other words, I can agree with what the whole grain experts have been telling us.
I would eat these cookies any day and I really savored this batch, as I plan to do any and all future batches! That said, my husband and I both feel that we actually prefer using white whole wheat flour if we're going to be picky about it. We love that slightly more grainy, digestive biscuit-like texture to them. That might not be everyone's cup of tea so if you prefer something a bit lighter, try this spelt version.
I wanted to use really good chocolate for these cookies (I was inspired after eating a delicious one made with TCHO chocolate at Flour Bakery in Boston recently). I used Valhrona 64% dark chocolate feves, coarsely chopped for big chunky effect. I was in the mood for some nuts so I added toasted walnuts to half my batch (the little one prefers his without nuts) and then I topped the cookies with a sprinkle of sea salt.
My son ate these, telling me "mmm...they are so good with that salt". Then, true to form, the (brutally) honest little man immediately went on to say..."maybe you should use just a little less salt next time." Apparently, I had been a tad heavy-handed with the fleur de sel.
These chocolate chip cookies, whether you use spelt flour or white whole wheat flour, are really delicious. They are a sturdy cookie (great to pack for a picnic) - crisp at the edges, moist in the center, with a somewhat grainy texture and earthy flavor to it. They keep really well, stored in an airtight container, for a few days and is one of the few chocolate chip cookies I actually prefer eating at room temperature rather than warm, straight from the oven. It's low-maintenance.
Tasting chocolate chip cookies sure is fun! Please share if you have a favorite chocolate chip cookie recipe, or two! For a more traditional, soft and melty, kind of chocolate chip cookie, I love David Lebovitz's recipe.
Interestingly, the original recipe from which these cookies are based actually starts with cold butter, cubed up before mixing. I've done it both ways with cold as well as room temperature butter (since I take butter out of the fridge almost by reflex if I'm planning to make chocolate chip cookies) and I actually find that I prefer using room temperature butter here. That said, you could start with cold butter, which is convenient for spur-of-the-moment baking.
We use 4 ounces of dark chocolate for roughly 2 dozen of these cookies. You could use more but I like it as is because I really enjoy the texture and flavor of the cookie base itself. Since I felt like adding some nuts to complement the nutty undertones of these cookies, I went ahead and prepped some walnuts. It's good with or without it.
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Since my son is a purist, I divided my cookie dough so I made some without nuts as well. I love how dark these cookies are, with the spelt flour and dark brown sugar in them.
You don't have to but I usually make the cookie dough ahead of time since I've taken to the habit of refrigerating it overnight to develop the color and flavor of the chocolate chip cookies. I like to press down gently on these particular cookies so they spread a bit more. And lastly, some fleur de sel on top for fun and a pop of flavor right before they go into the oven.
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The final result is some really good chocolate chip cookies. I hope you try it for yourself and see what I'm talking about.
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Recipe:
Spelt Chocolate Chip Cookies (with walnuts and sea salt)
It might be a little surprising that one of my very favorite chocolate chip cookies is actually a whole wheat one. It's a recipe from Kim Boyce's Good to the Grain that I learned about via Orangette. Maybe it's my history and appreciation for digestive biscuits but I was first drawn to it by that comparison. I was also attracted to the all-whole wheat flour recipe; there's no all-purpose flour involved. Could it really be good? Long story short - it's been a favorite of ours since I first tried it and it makes frequent appearances in our cookie jar.
So I thought I'd take that whole wheat chocolate chip cookie recipe for a spin. Instead of white whole wheat flour, which is what I typically use (because it imparts just enough texture without being too heavy/overwhelming but provides all the same benefits as regular whole wheat), I substituted with spelt flour.
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| Valhrona 64% Manjari feves, and toasted walnuts for half my batch of cookies |
I would eat these cookies any day and I really savored this batch, as I plan to do any and all future batches! That said, my husband and I both feel that we actually prefer using white whole wheat flour if we're going to be picky about it. We love that slightly more grainy, digestive biscuit-like texture to them. That might not be everyone's cup of tea so if you prefer something a bit lighter, try this spelt version.
I wanted to use really good chocolate for these cookies (I was inspired after eating a delicious one made with TCHO chocolate at Flour Bakery in Boston recently). I used Valhrona 64% dark chocolate feves, coarsely chopped for big chunky effect. I was in the mood for some nuts so I added toasted walnuts to half my batch (the little one prefers his without nuts) and then I topped the cookies with a sprinkle of sea salt.
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| I topped the cookies with sea salt before baking...just don't be too heavy-handed if you have an opinionated 8-year old, with a sensitive palate, in your house! |
These chocolate chip cookies, whether you use spelt flour or white whole wheat flour, are really delicious. They are a sturdy cookie (great to pack for a picnic) - crisp at the edges, moist in the center, with a somewhat grainy texture and earthy flavor to it. They keep really well, stored in an airtight container, for a few days and is one of the few chocolate chip cookies I actually prefer eating at room temperature rather than warm, straight from the oven. It's low-maintenance.
Tasting chocolate chip cookies sure is fun! Please share if you have a favorite chocolate chip cookie recipe, or two! For a more traditional, soft and melty, kind of chocolate chip cookie, I love David Lebovitz's recipe.
Interestingly, the original recipe from which these cookies are based actually starts with cold butter, cubed up before mixing. I've done it both ways with cold as well as room temperature butter (since I take butter out of the fridge almost by reflex if I'm planning to make chocolate chip cookies) and I actually find that I prefer using room temperature butter here. That said, you could start with cold butter, which is convenient for spur-of-the-moment baking.
We use 4 ounces of dark chocolate for roughly 2 dozen of these cookies. You could use more but I like it as is because I really enjoy the texture and flavor of the cookie base itself. Since I felt like adding some nuts to complement the nutty undertones of these cookies, I went ahead and prepped some walnuts. It's good with or without it.
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| With walnuts (on the left) and without |
Recipe:
Spelt Chocolate Chip Cookies (with walnuts and sea salt)
An adaptation of the whole wheat chocolate chip cookie recipe from Good to the Grain
- Approximately 2 dozen cookies -
1 1/2 cups spelt flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon coarse salt
1 stick unsalted butter, at room temperature
1/2 cup dark brown sugar, lightly packed
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
4 ounces bittersweet chocolate, chopped into 1/2 inch pieces
3/4 cup walnuts (or other nut), toasted and coarsely chopped (optional)
Flaky sea salt, for sprinkling
Into a bowl, whisk together the spelt flour, baking powder, baking soda, and salt.
Place butter and sugars into the bowl of a stand mixer. Beat on low speed until the sugars are incorporated into the butter, about 2 minutes. Scrape down the sides and bottom of the bowl. Beat in the egg and vanilla extract. Add the dry ingredients and mix on low speed until the flour mixture is just absorbed. Scrape down the sides and bottom of the bowl again to make sure all the flour is evenly incorporated. Add chocolate and walnuts (if using), and mix until just combined. Cover cookie dough and refrigerate overnight, if possible.
Remove cookie dough from the refrigerator. Line 2 baking sheets with parchment paper or silicon baking mats. Preheat oven to 350 degrees with the racks positioned at the upper and lower thirds of the oven.
Scoop the dough using a small ice cream scoop. I pack my scoops rather generously. Place the cookie dough onto the parchment lined baking sheets, spacing them about 3 inches apart. Lightly press down on each cookie round. Sprinkle the tops of the cookies with a few flakes of sea salt.
Bake for approximately 15 minutes, rotating the pans halfway through. Keep in mind the baking time varies slightly depending on the size of the cookies but they are done when they are evenly browned. Let cookies cool in the pan for a few minutes and then remove onto cooling racks.
These cookies keep well for several days in an airtight container at room temperature.
- Approximately 2 dozen cookies -
1 1/2 cups spelt flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon coarse salt
1 stick unsalted butter, at room temperature
1/2 cup dark brown sugar, lightly packed
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
4 ounces bittersweet chocolate, chopped into 1/2 inch pieces
3/4 cup walnuts (or other nut), toasted and coarsely chopped (optional)
Flaky sea salt, for sprinkling
Into a bowl, whisk together the spelt flour, baking powder, baking soda, and salt.
Place butter and sugars into the bowl of a stand mixer. Beat on low speed until the sugars are incorporated into the butter, about 2 minutes. Scrape down the sides and bottom of the bowl. Beat in the egg and vanilla extract. Add the dry ingredients and mix on low speed until the flour mixture is just absorbed. Scrape down the sides and bottom of the bowl again to make sure all the flour is evenly incorporated. Add chocolate and walnuts (if using), and mix until just combined. Cover cookie dough and refrigerate overnight, if possible.
Remove cookie dough from the refrigerator. Line 2 baking sheets with parchment paper or silicon baking mats. Preheat oven to 350 degrees with the racks positioned at the upper and lower thirds of the oven.
Bake for approximately 15 minutes, rotating the pans halfway through. Keep in mind the baking time varies slightly depending on the size of the cookies but they are done when they are evenly browned. Let cookies cool in the pan for a few minutes and then remove onto cooling racks.
These cookies keep well for several days in an airtight container at room temperature.
