Monday, September 11, 2017

Chocolate Chip Toasted Walnut Spelt Cookies


Today is always a tough day, especially if you are a New Yorker. Every year tears spill over as I listen to the heart wrenching live reading of the names of the people who died on September 11, 2001. 


This past week before, twin beams of light illuminate the night sky marking the place where the world famous twin towers once stood. An unavoidable reminder of what happened that day.



Doing my best to shake off the undercurrent of sadness permeating the city today. Chocolate chip cookies are comfort food in my book so in the spirit of solace, I am posting this version today. 



In full disclosure, these were supposed to be chocolate-chocolate chip cookies. I wanted to double down on the chocolate for obvious reasons. I was so distracted (lots happening at home lately) I didn't realize I forgot to put the cocoa powder in until I started photographing them. Distracted much?


I was about to go back to the kitchen and redo them as I was fixed on the chocolate cookie base idea. Then I had the bright idea to taste one. Wow. Caramely, crunchy, gooey goodness with bits of chocolate and earthy walnuts. I realized they were perfect just the way they were and maybe adding the cacao powder was overkill. 

A happy result of an absentminded yours truly. 



Spelt flour adds a bit of ruggedness to these cookies. In a good way. It balances out the sweetness factor. Spelt flour can be hard to find in the USA. If that is the case, substitute whole wheat flour instead. 

And of course feel free to swap out the nuts. But toast them first. It really makes a difference in the flavor. 




Chocolate Chip Toasted Walnut 
Spelt Cookies
Prep time: 15 minutes
Bake time: 10 Minutes
Yield: About 16 cookies
Ingredients:
  • 3/4 cup chopped raw walnuts
  • 2 cups spelt flour
  • 1 teaspoon baking powder
  • /2 teaspoon salt
  • 2 sticks (1 cup)  unsalted butter, room temperature
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup chocolate chips

Directions:
  • Place the walnuts in a small naked frying pan and toast over medium heat. Remove from the stove and let cool completely.
  • Preheat the oven to 350 degrees F.
  • Line 2 baking sheets with parchment paper.
  • In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  • Beat the butter and sugar together at medium high speed until creamy (about 3 minutes on medium high speed)
  • Add the eggs and beat until combined.
  • Beat in the vanilla extract.
  • Slow the mixer speed down to low and add the dry ingredients. 
  • Add the chocolate chips and walnuts and beat until combined. 
  • Use a cookie scoop or teaspoon to form the batter into round shapes and place on the cookie sheet. 
  • Place in oven and bake for 8-10 minutes, just until the edges turn slightly brown.
  • Remove from oven and transfer to wire baking racks to cool.

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