For those looking something different, this walnut spelt chocolate chip cookies would be a true find. Made from whole grain spelt flour and studded with large chocolate chunks and pieces of toasted walnuts, these cookies are so delicious.
Spelt flour does a nice job in keeping the texture light but also provides a deeper and nuttier flavour than regular plain flour. Dark muscovado sugar we used in this recipe, lends amazing caramel taste to the cookies.
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Making these chocolate chip cookies is so easy and quick. You don't even need an electric mixer as we use melted butter in this recipe.
First prepare walnuts by lightly toasting them and chocolate by chopping it on a cutting board into smaller pieces. Set both aside. Combine spelt flour with baking soda and salt in one bowl. Melt butter on a low heat then transfer to a heatproof bowl.
Add muscovado sugar, egg yolk and vanilla extract and whisk until combined. Gradually fold in flour, chocolate and walnuts. Shaping cookies is so easy. Scoop the dough of the size of walnut and roll into balls. Place them on tray, apart and flatten slightly. Bake for about 7 - 8 minutes and your cookies are done. From this dough we got 24 cookies.
Take these cookies from the oven while still slightly underbaked, as they will continue to bake on the tray. This way they have a great texture once they cool.
If you have some leftover cookies store them in a stainless steel cookie container or a glass cookie jar at room temperature for up to 7 days. You can also freeze the baked or unbaked cookies. If freezing the dough, portion it out into balls first, freeze, then place in plastic freezer bag and return to the freezer.
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