Cookies from this recipe have firm skin on the outside and fudgy, dark, rich, chocolate centre. Spelt brings warm, nutty flavour and pairs very well with dark chocolate. Brown sugar brings slight chewiness and enhances soft fudge in the centre.
This is a seriously addictive cookie. Glass of milk, few cookies on the plate and… run, hoping nobody will stop you and ask to share! :)
For a good bake:
Beat eggs with sugar until very firm and satiny mixture forms. Keep timing as in the recipe (5min, high speed). Chocolate needs to be whipped for 2-3 minutes on high speed then, together with sugary eggs - all will form good base for great, fudgy chocolate cookies.
This cookie dough will be loose but don't add any more flour than indicated in the recipe. It will set after refrigerating. Short chilling of shaped cookies just before baking helps to achieve great texture so it's worth that extra wait (30min).
Watch baking time and temperature to get that beautiful, chocolate-y, dark middle.
Flavour: Adjust by changing ratios of light brown to muscovado sugar or go with dark muscovado sugar only. Our favourite option in this cookie is 50:50 light brown/muscovado sugar.
Flaky salt: If you love salted cookies - just before baking, press in few flakes of salt on top of cookie balls.
Baking time: Adjust to fit your taste. For softer, more fudgy cookies - bake 10-12min, for fudgy cookies with firm skin on the outside - bake 13-14 minutes. Cookies on the photos were baked for 13-14 minutes.
Freezing: These cookies freeze very well. Proceed as in the recipe, shape cookies into cookie balls. Refrigerate shaped cookies for 15-20 minutes. Then place in freezer bags, date and store in the freezer for up to 3 months. When ready, bake for 2-3 minutes longer than indicated in the recipe (no need to thaw, just place frozen cookie balls straight into preheated oven).
Whipped Chocolate Spelt Cookies Recipe
Yield: 15 cookies
Time: 25min prep + 2hrs chilling (dough) + 10min shaping + 30min chilling (cookies) + 12-14min baking
Tin: large baking tray
200g dark chocolate (>70% Dutch Cocoa)
60g unsalted butter
75g wholemeal spelt flour
1/2 tsp (2g) baking powder
1/4 tsp (1g) baking soda
2 large eggs, room temperature
200g light brown or muscovado sugar (or 50/50)
1 tsp vanilla bean paste or extract
1 tsp coarse sea salt
flaky salt (optional but 'oh, so good!')
Melt chocolate with butter. Use double boiler or set a heatproof bowl over simmering water (making sure the bottom of the bowl is not touching the hot water). Set aside to cool - you will use lukewarm.
Mix and sift spelt flour with baking powder and baking soda.
Prepare whipped chocolate base: Beat eggs for 1 minute until fluffy. Start adding sugar - 2 Tbsps at a time. It will take 5 minutes to incorporate sugar fully (whisk attachment, high speed). Eggs should be firm and satiny. Then, add vanilla bean paste (or extract), coarse salt and mix for few seconds. Add melted chocolate in 3 turns mixing on high speed, beat for 2 minutes. The mixture should be firm.
Combine: Using spatula or spoon, gently mix in flour with whipped chocolate, only until incorporated (few swift moves). The dough should be loose (it will set in the fridge).
Refrigerate cookie dough for 2hrs (and up to 48 hours). Longer chilling does not impact (positively or negatively) cookie dough - so short refrigeration is OK here too.
Shape cookies into cookie balls and place 6 on a large baking tray (4-5cm apart). Refrigerate cookies with the tray for 30 minutes. In a meantime, preheat oven to 180C (160C fan forced).
Bake cookies for 12-14 minutes. When baked, leave on the tray for 15-20 minutes. Cookies will be soft at first and puffy. The skin will form during cooling and middle will slightly deflate (don’t press).