We got a bag of spelt flour in the CSA this week, and this receipe was printed on the bag. I added one ripe mashed banana because I needed to use it up. The cookies were a perfect mix of salty and sweet, and the spelt and the banana was a nice healthy addition to offset the relatively large amount of butter.
3 cups unbleached spelt flour
1 teaspoon baking soda
3/4 cup packed brown sugar
1 teaspoon salt
1 teaspoon organic vanilla extract
1 cup butter softened
2 large free range eggs
3/4 cup organic sugar
2 cups semi-sweet chocolate chips
1 ripe mashed banana
1. Preheat oven to 375 degrees.
2. Combine spelt flour with baking soda and salt in a small bowl.
3. Beat together butter, organic sugar, brown sugar and vanilla extract in a large bowl until creamy.
4. Add eggs one at a time. Beat well after adding each one.
5. Add flour mixture gradually. Stir in chocolate chips.
6. Refrigerate dough for one half hour to firm dough.
7. Form dough into one inch balls on ungreased cookie sheets.
8. Bake for 9 to 11 minutes until golden brown.
9. Cool on cookie sheets for two minutes. Remove to wire racks to cool completely.
2. Combine spelt flour with baking soda and salt in a small bowl.
3. Beat together butter, organic sugar, brown sugar and vanilla extract in a large bowl until creamy.
4. Add eggs one at a time. Beat well after adding each one.
5. Add flour mixture gradually. Stir in chocolate chips.
6. Refrigerate dough for one half hour to firm dough.
7. Form dough into one inch balls on ungreased cookie sheets.
8. Bake for 9 to 11 minutes until golden brown.
9. Cool on cookie sheets for two minutes. Remove to wire racks to cool completely.
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