Better for you (slightly) Chocolate Chip Cookies: Spelt-Whole Wheat
Basically the recipe on the back of chocolate chips except the the all purpose flour is replaced with an even divide of spelt flour and whole wheat flour which are better for you then regular flour (at least a little). I use a little extra vanilla and more brown sugar then granulated.
- dark brown sugar 200 g
- granulated sugar 100 g
- vanilla extract 1.5 tsp
- unsalted butter 1 cup (2 sticks) softened
- large eggs 2
- baking soda 1 tsp
- kosher salt 1.5 tsp
- spelt flour 290 g (little more then 1 cup)
- whole wheat flour 290 g (little more then 1 cup)
- Semi-sweet chocolate chips 1 bag (2 cups)
Preheat oven to 375.
Mix the dry team in a bowl.
I used a stand mixer but a hand mixer should do fine.
Add the softened butter to the mixing brown with the sugars and vanilla. Beta on medium until combined. Add the eggs, whip until creamy like a frosting.
Turn mixer to low, slowly spoon in dry team until its all combined. Add chocolate chips until combined.
Line cookie pan with parchment paper. Spoon cookie dough onto pan. I used a melon baller.
Bake for about 11 minutes.