Ancient Whole Grain Chocolate Chip Cookies (Spelt Flour Cookies)
These cookies aren't doctored up with special ingredients--beans, veggies, or superfood powders. Nope, they're cookies! Just good ol' treats that are made with simple, real ingredients. Simple ingredients that show your family just how delicious homemade food can be. Move aside, cookie dough packages!
Preheat the oven to 350F and line a sheet pan with parchment paper.
In a medium-size mixing bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
In a large bowl, using a hand mixer (or a stand-mixer fitted with the paddle attachment), cream together the softened butter and sugar. Then beat in the eggs and vanilla extract.
Mix the flour mixture into the wet ingredients in two batches.
Fold in the chocolate chips.
Scoop the dough (I used a 4 teaspoon cookie scoop) and place on the sheet pan, placing the dough about an inch apart on the baking sheet to allow for spreading.
Bake for 9-12 minutes, depending on size, until lightly browned on the edges and slightly firm in the center.
Let the cookies rest on the hot baking sheet for 5 minutes before removing to a cooling rack.
Keep the dough in the fridge between rounds.
Notes
*My favorite chocolate chip brands are Enjoy Life (the mini or morsel size chips are the best) and Equal Exchange. Dairy-Free: If you wanted to go dairy-free, you could try using softened coconut oil; however, I haven't tested this suggestion. I'm not sure how they would turn out. Freezing: If you don't want to cook all the dough, you can always stash away some of the dough in the freezer for an easy grab-n-bake option.Gluten-Free: If you're looking for a gluten-free chocolate chip cookie recipe, this "miracle" almond flour recipe is my favorite.