If you need help getting through the gloom of the fall this is the recipe!
Cookies from this recipe melt in your mouth, are loaded with chocolate and have an amazing texture that lasts. Most importantly, these cookies use simple and easy to find ingredient! I adapted this recipe from Nigella Lawson’s book according to the ingredients I had at home. Spelt flour can be substituted with buckwheat flour (original recipe) or rice flour (for a great gluten-free alternative).
I still found the recipe to be a bit too sweet. If you are a dark chocolate fan I would suggest further reduction in sugar (by 10-20 g).
All ingredients should be at room temperature.
- 125 g spelt flour
- 1/2 teaspoon baking soda
- 25 g cocoa powder
- pinch of salt
- 125 g dark chocolate
- 60 g butter
- 125 g brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 150 g dark chocolate chips/chopped dark chocolate
In a bowl sift together the dry ingredients: flour, soda, cocoa and salt. Set aside.
Melted 125 g of chocolate in a water bath. To make water bath you will need a pot and steel bowl that fits on top of your pot but does not touch the bottom. Fill a pot with 2-3 cm of water and bring to boil. Place the chocolate in a steel bowl and then set on top the pot. Heat until chocolate melts. Then remove from heat and set aside to cool the chocolate.
Using a mixer, beat butter and brown sugar until light in colour and fluffy.
Add vanilla and beat until combined.
Add eggs, one by one and beating well between additions.
Add the cooled and melted chocolate and beat until combined.
Add dry ingredients and beat until combined.
Add your chocolate chips and mix with a spoon.
Cool the batter for 30 mins in the fridge before baking.
Spoon the batter onto a baking sheet; use approximately 1 tablespoon.
Bake at 170º C/340º F for about 10 min. Let cool to room temperature before eating.