- 24
- 30 mins
Ingredients
- 2 cups Spelt White Flour
- 1/2 teaspoon Baking Soda
- 1.2 teaspoons Kosher Salt
- 1 teaspoon Course Smoked Sea Salt
- 1/2 cup (1 stick) Melted, Unsalted Butter
- 3/4 cups Coca Powder
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar
- 1 teaspoon Pure Vanilla Extract
- 2/3 cups Light Buttermilk ((You can make your own: 1T of white distilled vinegar for every 2 C. milk))
- 1 cup Semisweet Chocolate Chips
Preparation
Step 1
1. Preheat your oven to 350F. Line a baking sheet with parchement paper.
2. In a medium size bowl, mix together your spelt flour, baking soda and salt. Set aside.
3. In your electric mixture with a paddle attachment add your melted butter and cocoa powder. Mix until creamy and no lumps.
4. Slowly add your sugars, vanilla and buttermilk. Mix just until full incorporated.
5. Add your flower mixture and once again, just mix until the mixture if fully incorporated. We do not want to over mix.
6. Fold in the chocolate chips with a spatula.
7. Scoop out onto a baking sheet into small mounds. You can go larger or small in the size pending on how many you want to make. I personally love bigger cookies so I don't go back to the kitchen to eat more.
8. Sprinkle smoked sea salt over each cookie before baking in the oven.
9. Bake for 15 to 17 minutes for larger cookies and 10 to 12 minutes for smaller size cookies.
10. Remove from the oven and allow to cool. These cookies will be very soft so be careful when removing them from the baking pan. Allow them to cool completely so they don't fall apart.