SPONSORED in partnership with SunSpire
Chocolate chip cookies are a little like pizza; even when they are done badly, they are still pretty good. Ok, maybe that is not exactly how the quote goes, but you know what we mean. Sure, you can whip up a batch of ‘back of the bag cookies’ any day of the week (and they would be pretty awesome) but as the kids say “this ain’t it”. This. THIS my friends is THE cookie. The one people will beg you to make again, the one you can’t stop eating, the one filled with ALL the SunSpire® Organic Fair Trade Chocolate your little heart could desire. Sure, this recipe may take a bit longer than your average batch but the time spent is worth it! The proof is in the chocolate puddles.
*Butter: We like using European Style butter for the rich flavor.
*Spelt Flour: We like to toast our spelt flavor to bring out the nutty flavor. To do so, add the measured flour into a wide sauté pan set over medium heat. Toast for 3-5 minutes, stirring often, until golden brown and fragrant. Let cool to room temperature before using.
*Muscovado Sugar: If you can’t find dark muscovado sugar, you can use dark brown sugar but we promise you’ll miss the floral and slightly bittersweet flavor. Plus the high molasses content of the muscovado helps to keep the cookies crispy on the outside and chewy in the middle.
*"Pan-Banging": We were introduced to this “pan-banging” technique by the lovely (and incredibly talented) Sarah Kieffer. If you do not have time to be this hands on during the baking process you can feel free to skip this step but we feel it gives the cookies an interesting texture (those wrinkly layers!) and helps the chocolate to pool and melt into irresistible puddles. (And who doesn’t want that?!)
Prep time 90 minutes
Cook time 16 minutes
Yield: Serves or Makes 16
Brown half of the butter by placing it in a small saucepan and heating it over medium heat until melted. Once butter has melted, it will begin to foam. Move the pan around a bit to keep it from burning, and allow it to cook until foaming stops and brown bits form on the bottom of the pan and it smells nutty, about 5 minutes. Remove from heat and pour into a metal bowl and let cool for about 30 minutes, or until room temperature.
Sift together the spelt flour, all purpose flour, baking soda, baking powder and salt. Set aside.
When the brown butter has cooled, add to the bowl of stand mixer fit with the paddle attachment. Add room temperature butter, both sugars, and coffee and cream the mixture at medium speed until very light and fluffy, about 5-7 minutes. The mixture will turn pale yellow in color. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition. Add vanilla extract and beat until well combined.
Add the flour mixture and beat at low speed until just incorporated. Add chocolate and mix again at low speed for about 10 seconds, being careful not to overwork the dough.
Remove the bowl from the stand mixer and fold everything together by hand. Place the bowl in the refrigerator and chill dough for at least one hour, or up to two days.
When ready to bake, preheat the oven to 350˚F and line two baking trays with parchment paper. Scoop the dough out onto the prepared sheet pan using a large (3 ounce) cookie scoop, spacing each cookie about 3 inches apart.
Bake for about 10 minutes, then open the oven and lightly tap the baking sheets on the oven rack* (see note). Bake for an additional 4-6 minutes, tapping the baking sheet on the oven rack every 2 minutes or so to help the cookies spread. The cookies are done when the edges are crips but the centers are still slightly glossy. Sprinkle the cookies with salt as soon as they come out of the oven (if desired) and let set on the sheets for about 2 minutes before transferring them to a cooling rack. Let cool slightly and enjoy!