Monday, January 25, 2016

Chocolate Cookies with Spelt and Walnuts

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Won't your Valentine love these?

These cookies morph themselves many times.  Chocolate, white chocolate, peppermint, M&Ms, there is no wrong way to make them! They call for just one cup of flour, so I decided to use spelt this time around.  Shhhh, Mr. Preppy will be none the wiser.  I mean honestly, there is 5 oz of unsweetened chocolate, 2 cups of chips and a cup of walnuts.  No way he can tell there is spelt instead of wheat flour.  No way.  But just in case, I made them when he wasn't around.  When he tasted them he was suspicious, and asked if there was oatmeal?  Ha!  No, no oatmeal.

They are scrummy with ice cream!


These cookies are decadent, no way around it.  But they whip up in a food processor, lickety split, and make just about 2 dozen, so they are perfect for an almost empty house.  Lastly, I freeze the finished cookie, this way I don't nibble on them all day, because they are that good.  We were at supper club this weekend, and dessert was a simple cookie and ice cream.  I realized how much I enjoy this, and decided that's how I would photograph (and eat) these cookies.  I wasn't disappointed.


Chocolate Cookies with Spelt and Walnuts

4 Oz. Unsweetened Chocolate
1 Oz. Bittersweet Chocolate
1 1/3 Cup Sugar
1 Stick Unsalted Butter, room temp
2 Eggs
1 Tablespoon Vanilla
1 Cup Spelt Flour
1 Teaspoon salt
1 Cup Toasted Walnuts
1 Bag Bittersweet Chocolate Chips (roughly 2 cups)

Preheat oven to 350┬║.

In a food processor, process the chocolate and sugar until they are fine crumbs.  Add the butter, eggs and vanilla and pulse in until incorporated.  Scrape down sides if necessary.  Add flour and salt and pulse in until there is no dry ingredients showing.  Add walnuts and chocolate chips and process until incorporated.

Drop by rounded teaspoons on a parchment covered baking sheet (or Silpat covered).  Dough will be very sticky.  Bake for about 8 minutes, rotating sheets halfway through the time.  Cookies should look dry on top although they will be fairly soft.  They firm as they cool, so do not overbake!  Cool on pan, and then transfer to rack.  Will keep for 2 weeks in an airtight container, or 2 months frozen.  If frozen, they thaw enough in the time to make a cup of tea!  Call me, I'll have one with you!  So, what are you waiting for?  Get in there and bake!







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