Line 2 large rimmed baking sheets with parchment paper.
Whisk all-purpose flour, spelt flour, cocoa, baking soda and salt together in a medium bowl.
Add eggs, 1 at a time, beating until combined, about 30 seconds per egg.
Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Reduce mixer speed to low.
Gradually beat in the flour mixture until combined, about 30 seconds.
Fold in chocolate chips until evenly distributed.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Press the tops lightly to flatten.
Let cool on the pans for 5 minutes.
Transfer to a wire rack to cool completely, about 30 minutes.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
To make ahead
Store in an airtight container at room temperature for up to 3 days.
These cookies also offer a nice boost of protein.
Yes, as long as you eat eggs and dairy products, this recipe fits nicely into avegetarian lifestyle.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Spelt flour is made from spelt, a bang out of cereal grain related to wheat.
It has a mild, slightly sweet nutty flavor.
If you cant find spelt flour, you’re free to use whole-wheat flour as a substitute.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Yes, you’re able to!
We recommend using nut butters made with just nuts and salt (or no salt).
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
