Skip to main content
Report this ad

See also:

Something to do with mini chocolate chips--an ultimate cookie

Cookies or brownies? Well, an article I read on the internet considers that choice just too cruel to have to make. So if you want the ease of preparation of cookies plus the taste of brownies, try this recipe that also offers a way to use mini chocolate chips.

I say that because in my experience, mini chips can melt and disappear into a recipe, or even become little hard particles that resemble bird shot or something. I stopped using them after I tried them in a couple of recipes, but this use ought to work. The short baking time of 10 minutes will avoid the heat exposure that has proven to damage the mini chips in my recipes.



1/2 cup spelt flour (or pastry flour)
1/4 teaspoon baking powder
1/4 teaspoon salt (scant)
1/2 teaspoon baking soda (scant)
1/4 cup plus 1 Tablespoon sugar
1 teaspoon vanilla extract
5 Tablespoons butter at room temperature
If needed: 1 Tablespoon milk
1/3 cup mini chocolate chips

Preheat your oven to 325 degrees.

Whisk the dry ingredients together in a mixing bowl.

In a separate bowl, beat the liquid ingredients at low speed. Lower the electric mixer to its lowest speed, or Fold, and mix just enough to combine. Fold in the mini chips. You may need to add the milk if the dough seems too stiff.

Refrigerate the dough for half an hour to allow the gluten to relax, and then form them into small balls with a cookie scoop.

Place the cookies on their baking sheet into the oven and bake for 10 minutes. Let them cool another 10 minutes on the baking sheet before trying to move them to a wire rack. Makes 14-17 cookies.

I would use a hand mixer and smaller mixing bowls for this recipe, because as you can see the quantities here are less than usual. Most cookie recipes call for at least 1 cup of flour, and more commonly, 2 cups.

So far in my experience, I have found that spelt flour produces cookies that tend to be crisp, so if that is the way you like your cookies, you ought to enjoy the ones you make with spelt flour.

The reason that these cookies are baked at a lower oven temperature is that chocolate has a tendency to burn, like honey. The cookies will come out chewy and brownie-like overall.

I also find that a cookie scoop produces nice half-balls of dough that can spread out slightly or bake into domed-top cookies that are quite uniform and appetizing.

Report this ad