Cakey Chocolate Spelt Cookies

Cakey Chocolate Spelt Cookies

Everyone has their favourite type of chocolate cookies and If you like them soft, moist and cakey, then these are perfect for you. I have replace the wheat flour with spelt, and also reduced the original called for amount of sugar by two-thirds and added two tablespoons of coffee liqueur to batter. To keep these cookies soft and chewy for longer, store them in an airtight container. They freeze exceptionally well-layer them in a freezer-safe container between sheets of wax paper. Thaw 15 minutes at room temperature before serving.

Cakey Chocolate Splet Cookies

100 g Spelt pastry flour 110 g Wholegrain spelt flour 20 g Unsweetened cocoa powder 1/2 tsp Baking soda 1/2 tsp Salt 6 Large egg whites, at room temperature 150 g Dark brown sugar 2 tbsp Coffee liqueur 100 g 70% Dark chocolate, chopped and melted

1. Preheat to 180C/350F. Line 3 baking trays with parchment paper. Whisk spelt pastry flour, wholewheat spelt flour, cocoa powder, baking soda and salt in a medium bowl.
2. Roughly chop the chocolate and place them in a heatproof bowl set over a pot of barely simmering water. When melted, remove from the heat, and gently stir until smooth.
3. Beat egg whites in a large mixing bowl with an electric mixer until foamy, about 1 minute. Beat in dark brown sugar in a few additions until smooth. Now beat in coffee liqueur and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.
4. Drop the batter by tablespoonfuls onto the prepared baking sheets, 1 inch apart. Bake the cookies 10-12 minutes. Cookies will be soft. Cool on the pan for 5 minutes, then remove from trays to a wire rack to cool completely.

Cakey Chocolate Spelt Cookies