Spelt Chewy Chocolate Chip Cookies
- 1 cups unsalted butter, room temperature
- ½ cup white sugar
- 1cups brown sugar
- 2 large eggs, room temperature
- 2 teaspoons Mexican Vanilla
- 1 teaspoons baking soda
- ½ teaspoon Real Salt
- 3 1/2 cups fresh ground spelt flour
- ½ cup chopped pecans
- 1 cup mini chocolate chips
- 1 cup rolled oats
In a Bosch mixer using the Cookie Paddles, cream together the butter and sugar on speed #2 for 3 minutes. Scraping every minute. Add eggs one at time and scrape in between. Add vanilla. Sift together the baking soda, salt, and 2 ¾ cup spelt. Add and use the “m” switch to incorporate. Last add pecans and chocolate chips, again only use the “m” switch to combine. Add the last ¼ cup of flour if too sticky.
Place onto a baking sheet lined with a Silpat mat, using the black cookie scoop and bake at 350 for 14-16 minutes. Edges should be lightly browned and center still slightly soft.
This dough freezes well. Scoop out and place about ¼ “ apart on sheet pan lined with Silpat mat and place in freezer for 1-2 hours. Then place in Ziploc bag and store in freezer up to 2 months. When ready to bake remove from freezer and place 2” apart and allow to get almost to room temperature but still have a slight chill. Bake as usual.
Chef Lacey Berry