Rye and Spelt Chocolate Cookies

Updated: May 7, 2019



Sofia B Gallardo -simple. delicious. healthy.-
Rye and Spelt Chocolate Cookies


The world is divided in two types of people. I'm not referring to ideologies here , fortunately if you're either liberal or conservative doesn't concern the culinary sphere.

I´m talking about something more mundane yet, as politics, tempting: How do we like our cookies; the debate is always either crunchy or chewy.

I personally like both, call me ambitious but there's nothing better than crisp edges and melting soft-still-warm centres and the recipe that follows gives you that. It is inspired by Jordan Bourke's recipe in Healthy Baking, a book full of healthy, original and delicious recipes.


There is a decent amount of chocolate chunks in this bikkies, 70% cocoa but substitute for a lighter type if that's what you like, roasted peanuts and PB add to the bite and the combination of both coconut and soft brown sugar is what gives the desired double texture.

I specifically asked for flaky salt rather than fine grain as biting into the little crystals amidst the sweetness of the cookie is such a nice surprise for your tastebuds.


Ingredients:

150 gr white spelt flour

100 gr whole grain rye flour

1/2 tsp baking powder

130 gr unsalted butter

40 gr smooth peanut butter (100% peanuts and nothing else added)

150 gr soft brown sugar

100 gr coconut palm sugar

1 tsp vanilla essence

1 tsp flaky salt such as Maldon, plus extra to sprinkle over the top

2 eggs

150 gr dark chocolate chunks

150 gr roasted peanuts, unsalted and roughly chopped


Method:

Preheat the oven to 170ºC fan.

In a suitable bowl and on low power melt the butter in the microwave till liquid. Meanwhile mix flours and baking powder in a bowl and set aside. Add the peanut butter, both sugars, salt and vanilla to the melted butter and stir until everything is mixed together. Add eggs and whisk vigorously, then add the flour mixture, chocolate chunks and chopped peanuts.

Divide the cookie dough into 20 portions for large cookies or 40 for medium ones. I like to bake a set of 10 large cookies (of an approximate weight of 50 gr of raw dough) the day I make the mix and freeze the rest of the dough for future cravings.

The mixture is quite soft so for best results (fat and soft in the middle) I freeze it for 30 minutes and then I roll even balls by hand. However if you're after crispier cookies or you simply cannot wait bake them straight away. I use two spoons, one to scoop and one to push, and dollop them straight in the lined baking sheets leaving enough space between each one.

Bake for 12- 15 minutes until the cookies have spread nicely but are still thick in the middle. Eat warm or let the cookies cool before storing them.

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