Who can resist a rich chocolate cookie? I’m sure there are those who do not like chocolate, but for those who do there is nothing like a yummy chocolate cookie or dessert.
This rich chocolate cookie is indescribably delicious. I’ve made this recipe many times before but I gave it a little bit of a makeover by using spelt flour and coconut sugar to fit into grampy’s No white starch, refined sugar diet.
I’ve been using spelt flour in some of my cookie recipes and the results have been getting good reviews from the boys in the peanut gallery.
I use Bob’s Red Mill spelt flour. If there are other brands in your area I’m sure they will work just as well.
- 2½ cups chocolate chips, divided (Ghirardelli 60% cacao)
- 4 TBLS. butter
- ¾ cups packed coconut sugar
- 2 eggs
- 1 tsp. vanilla extract
- ½ cup spelt flour (I use Bob’s Red Mill)***
- ¼ tsp. baking powder
- ⅛ tsp. salt
- In a double boiler melt 1½ cups chocolate chips with the butter stirring constantly to prevent from burning. Remove from heat and let chocolate cool about 15-20 minutes.
- In a small bowl sift the spelt flour, baking powder and salt and set aside. ***If you don’t have spelt flour use ½ cup white whole wheat flour.
- Into the cooled melted chocolate/butter mixture add the coconut sugar, eggs and vanilla and stir until blended. Next stir in the sifted flour until well blended. Stir in the remaining 1 cup of chocolate chips.
- Cover the mixture with plastic wrap and chill mixture in the refrigerator at least 1 hour.
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- Drop 1 tablespoon of batter onto cookie sheets (or use a cookie scoop). Press down gently on each cookie.
- Bake 12 to 15 minutes (depending on the thickness of the cookie) or until the top of the cookie when tapped will be a little soft.
- Cool the cookies on the cookie sheet for about 15 minutes then move to a cooling rack.
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