Spelt flour? Whole grains? In a cookie!?!
Yes, it is good enough. You read that right.
The recipe for these chocolate cookies contains whole grain spelt flour. Not in an attempt to make them healthy or anything – because they are far from it! Spelt flour has just a wonderful, deep taste than ordinary wheat flour can not compete with at all.
They may saturate a little more – so maybe we can just gobble one in us at a time instead of 2, 3,…
There’s probably no one to be harmed by, am I right?
BAKING TIME ON COOKIES DETERMINES
I went to work analytically when beautiful chocolate cookies were made here, so you can get the best result, every time.
With a good, large portion of cookie dough as a starting point, different baking times were tested. The first batch was baked for 15, 16 and 17 minutes after just an hour of rest in the fridge. 15 minutes gave cookies with a semi-crispy edge and a tough, “unbaked” middle. Some prefer them that way, but personally, I like them to the crisp side. 16 minutes gave the perfect result of crispiness along the edges and on the surface, but with a touch of toughness inside the cookie. 17 minutes made them a little crispier – there was not much difference compared to those baked for 16 minutes, but still a difference to the crispier side. Especially noticeable in the middle of the cookie, where it was crispy.
Geeky approach to cookie baking? I blame my education!
SAVE THE COOKIE DOUGH IN THE REFRIGERATOR OR FREEZER
In addition to testing different baking times, different rest times were also tested.
That said, the first batch was baked after just an hour in the fridge. The other team was in the fridge for a whole day before they were baked – and could easily have been there for a few more days. The third team was frozen down and stored in the freezer for a week.
The result? It all works great!
Then just make a good large portion and throw some of the dough in the freezer for another good time. Then it is always ready when the cookie craving creeps in on you, or if the in-laws come to visit unannounced.
Yes indeed, then you can make it particularly easy for yourself by rolling them into balls before freezing. Then they dry quickly and are ready for the oven in no time!
CHOCOLATE COOKIES WITH WHOLE-GRAIN SPELL IN COLLABORATION WITH THE ROLLING MILL
I just have to promise you that there are some delicious recipes on the wallpaper – both in baking, but also in a completely different ball street, which time will tell.
CHOCOLATE COOKIES WITH WHOLE-GRAIN SPELT
Crispy chocolate cookies. Despite the wholemeal spelt, it is not a “healthy” cookie. Far from! Spelt just gives a deeper flavour than wheat flour, which is why I have chosen spelt over wheat
