Spelt Brown Butter Dark Chocolate Chunk Cookies

The best kind of cookies for me need to have crisp edges and chewy center. These spelt brown butter dark chocolate chunk cookies checked off on the perfect texture, and there was no shortage of molten chocolate puddles in every single bite!

Since the recipe called for melted butter, I went a little further and browned the butter. After browning, I weighted the water loss and added back butter to what the recipe calls for. The brown butter (and probably the spelt flour) added a nice nuttiness and complexity to these cookies.

Spelt Brown Butter Dark Chocolate Chunk Cookies
recipe adapted from Butter & Brioche
makes about 16 cookies (36-38g each)

100g unsalted butter, browned
130g brown sugar
40g sugar
87.5g AP flour
87.5g spelt flour
1/2 + 1/8 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 egg (about 30g)
1 1/2 tsp vanilla extract
112.5g chocolate, chopped
flaky salt, to top

1/2 egg = approx. 30g

Marou Chocolate from Vietnam

I refrigerated the dough overnight. In hindsight, I should've scooped them at this point before refrigerating.

After refrigerating them overnight, I thawed the dough a bit and portioned them into 36-38g balls. They have gotten too hard for scooping.

1. Place butter into a medium sized saucepan, set over medium-low heat. Heat, stirring occasionally, until butter is browned. Remove from heat and transfer to large mixing bowl. Add butter to make up for water loss weight.Whisk until smooth.
2. Add sugar to butter and whisk until smooth.
3. In a separate bowl, combine the dry ingredients.
4. To butter sugar mixture, add egg and whisk until smooth. Add vanilla extract, whisk until combined.
5. Incorporate dry ingredients to wet mixture, using a wooden spoon to mix until just combined.
6. Fold in dark chocolate chunks until evenly incorporated throughout dough.
7. Cover bowl with plastic wrap and set in refrigerated to chill for at least 30 minutes and up to 1 hour.
8. Scoop out cookie dough on lined baking sheets.
9. Bake at 350F for 9-11 minutes. *8 minutes in, tap baking sheet to deflate cookies. Repeat every 30 seconds for 3 more minutes.
10. Remove from oven and let cool.

before

after

This is my first time incorporating spelt flour in my baking, and tbh I don't really taste any difference. But eh, mentally I feel less guilty eating 3 of these in one sitting. 

I also tried a tapping method, mentioned in Butter& Brioche's blog post, which is supposed to help spread and melt the chocolate chunks. It added to the rustic and appealing appearance with the pools of melted chocolate. 

Taste: 4.5 stars out of 5
Pretty good as is but will try lowering amount of chocolate chunks, chopping chocolate chunks to smaller pieces, adding chopped nuts and instant coffee powder next time.
Texture: 5 stars out of 5
My perfect kind of cookie - crisp outside and soft/ chewy inside.

Enjoy!

Paleo Chocolate Chip Cookies [vegan, gluten-free, grain-free, paleo, and refined sugar-free]

Been a bit MIA from baking and this blog because there's only less than 50 days until the big day! There's still quite a bit to plan and finalize.. But in all honesty, the blog is neglected not because I don't have time, but I got to watch out for any muffin top forming in the meantime and steered away from sweets!

Wow, a lot has changed since I baked these cookies and drafted this post. It's exactly 30 days from what could've been our wedding. Our wedding is officially cancelled with the current COVID-19 pandemic. The last couple weeks were filled with uncertainty and anxiety for the fiance and I. On top of informing all our friends and family, we had to reach out to our vendors to find best solution for the contracts we have signed and the deposits we have put down.

A lot is still in discussion, but we are at a better mental stage now. All this is unexpected and out of anyone's control. What's most important is health and that we have each other. There's always time to celebrate again in the future.

With a "stay at home" order in California and no wedding in the near future to stay in figure for, let's bake more!

I've been wanting to incorporate more healthy ingredients. And as you read from the title of this post, this is vegan, gluten-free, grain-free, paleo, and refined sugar-free! It uses everything I already have in the pantry, and it's quick and easy.

 

Paleo Chocolate Chip Cookies
recipe adapted from Bakerita
yields about 12 cookies

½ cup (100g) refined coconut oil softened
⅔ cup (96g) coconut sugar*
1 large egg room temperature (for vegan/to eat the dough, use a flax egg: mix 1 tablespoon flax meal + 2.5 tablespoons water and let gel for 10 minutes before using)
1 teaspoon pure vanilla extract
½ teaspoon baking soda
½ teaspoon sea salt
2¼ cups (220g) blanched almond flour
1 cup (6 ounces) chopped dark chocolate
Flaky sea salt to sprinkle on top (optional)

*halved recipe and used 50g coconut sugar

 

 

1. Mix together coconut oil and coconut sugar until smooth. Add egg or flax egg and vanilla extract and stir until smooth.
2. Add almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in chopped chocolate.
3. Cover and refrigerate for at least an hour (or up to 48 hours).
4. Preheat oven to 350ºF. Use a cookie scoop to form cookies and place on a parchment lined baking sheet; press down slightly. Sprinkle with flaky sea salt if desired. Bake for about 10 or until just beginning to turn golden brown around the edges.
5. Store leftover cookies in an airtight container at room temperature or in the refrigerator up to 3 days.

The edges of these cookies browned a lot quicker and developed into crumbly crisp skirts.

Taste: 3.5 stars out of 5
Good sweetness and delicious nuttiness from the almond flour
Texture: 3.5 stars out of 5
A bit too crumbly in texture. Crisp edges with a moist center.

EVOO Chocolate Chunk Cookies [No Butter]

I would be lying if I say these cookies are better than my all time favorite ALL BUTTER freeze and ready cookies. Butter seriously makes everything better. Sorry arteries! But when the cookie cravings hit and there's no butter to be found around the house, I promise these cookies do not disappoint!

Freeze-and- Ready-Anytime Chocolate Chunk Cookies

My 2010 attempt of the "best" CCC recipe from New York Times did not leave me with a CCC recipe to rave about but instead an overwhelming amount of cookies that were way too sweet. The sweetness was unbearable. Although I said I would give it another try, I rather try out different recipes that are much less time consuming.

Since that disaster, I always make sure to start with half batch for any first time cookie recipes. I can always bake another full batch if they are that good, but I certainly don't want to be throwing cookies away.

If you ask me for a CCC recipe before this weekend, I would direct you to this NM CCC. I make them occasionally, but they don't quite match up to the classic CCC I dream and crave- golden brown with a crisp exterior and chewy center.

It's 2016, and I am happy to say my blog (and my life) finally has a winning chocolate chip cookie recipe!

Bonus pros besides the perfectly thick, crisp and chewy cookies:
- no softening/creaming butter
- freeze up to 3 months/ ready to eat anytime
- flavors intensify overtime!

Freeze-and- Ready-Anytime Chocolate Chunk Cookies
recipe halved from Humming Bird High
makes 15 big cookies

1/2 cup (4 oz // 1 stick) unsalted butter, chopped into 1-inch squares
1 5/8 cup (8.13 oz) all-purpose flour
1/2 + 1/8 tsp baking powder
1/2 tsp baking soda
1/2 + 1/4 tsp kosher salt*
3/4 cup (5.63 oz) dark brown sugar, tightly packed*
1/4 cup (1.75 oz) granulated sugar
1 large egg
1 tsp pure vanilla extract
6 oz bittersweet chocolate feves, coarsely chopped*
flaky sea salt*
optional: 1 tsp instant espresso/coffee powder

*subbed with fine sea salt, golden brown sugar, semi sweet chocolate chunks

Whisk melted butter with sugars.

Add egg.

Whisk to combine.

Mix in dry ingredients.

Stir in chocolate chunks.

Stir till no longer dusty.

I used a scale and measured out 85g dough balls.

1. In a medium saucepan over lowest heat possible, melt butter without boiling. Stir regularly, until butter is almost completely melted.
2. In a bowl, whisk together all-purpose flour, baking powder, baking soda, and kosher salt. Set aside.
3. Once butter is melted, pour into large bowl and whisk in dark brown sugar and granulated sugar. The mixture may look like it will seize, but it will relax with a few seconds of stirring. Add egg, whisking briefly to combine. Stir in vanilla extract.
4. Once vanilla extract is incorporated into mixture, switch from a whisk to a rubber spatula. Sprinkle dry ingredients (from 2nd step) over mixture, and use rubber spatula to mix in dry ingredients. Once mostly blended, stir in chocolate feves. Be sure to bring any stray ingredients up from bottom of bowl, and continue mixing until the dough no longer looks dusty. If the dough seems warm or overly glossy, refrigerate for 5 minutes.
5. Use a 1 Tbsp cookie scoop to measure out 3 Tbsp of dough for each cookie, using your hands to roll together to create a bigger ball of dough to make one cookie.**

**I used a scale and evenly divided the dough into 9 balls; each ball weighted about 85g.

If enjoying now:

1. Preheat oven to 350F. Line baking sheet.
2. Arrange dough balls on baking sheet, leaving 3 inches between each cookie.
3. Sprinkle the top of each dough ball with flaky sea salt.
4. Bake until tops are cracked and lightly golden, around 10 to 12 minutes
5. Transfer to wire rack to cool for at least 10 minutes, before enjoying.

Space dough balls 3" apart.

Bake till tops are cracked and lightly golden.

If enjoying later:

Freeze up to 3 months!

1. Line a square or rectangular cake pan with wax paper.
2. Take measured out dough balls and line them in the pan. Edges of dough ball may touch each other and the sides of the pan.
3. Sprinkle the tops of each dough ball with flaky sea salt.
4. Cover the top of the cake pan with another sheet of wax paper, using a rubber band to create a sealed top over the cake pan.
-If using an 8x8-inch square pan, slip a gallon Ziploc-bag over pan and seal it close, squeezing out any excess air.
-If using a 9x13-inch pan, cover the wax paper-topped pan with another layer of plastic wrap.
5.Transfer to freezer and freeze until ready to use for up to 3 months.
6. When ready to bake, preheat oven to 350F. Line baking sheet .
7. Remove frozen cookie dough from the freezer and use a serrated knife to slice however many cookie dough balls you want from the frozen clump.
8. Arrange dough balls on baking sheet, leaving 3 inches between each cookie.
9. Use the back of your hand to slightly flatten the top of each dough ball.***
10. Bake until tops are cracked and lightly golden, around 18 to 20 minutes.
11. Transfer to wire rack to cool for at least 10 minutes, before enjoying.

***I wasn't able to flatten my dough balls since they were frozen hard. They baked up nice and thick, and took around 20-23 minutes.

The cookies are filled with chocolate chunks in every bite! Do the 6oz if that's your preference. For me, I would add 3 oz chocolate and 3 oz chopped walnuts next time. I also subbed fine sea salt for flaky which is a no-no since there was only the faintest hint of salt.

Taste: 5 out of 5
Buttery, rich and sweet
Note: this recipe has 33% less sugar than the NYT's recipe
Texture: 5 out of 5
Thick with a crisp exterior and moist chewy interior

NOM.

*inaccurate - 2/9/2017

Coconut Oil Chocolate Chip Walnut Cookies

Cookies without the butta! Slightly crisp. Tender and Moist. And a hint of tropical coconuty-ness.

These are great for spontaneous sweets cravings because you don't need to bring the butter to room temperature for creaming nor chill the dough at all before baking. Woohoo.. From start to taking a bite out of the soft fudgy fresh out of the oven cookies, I'd say 30 minutes?

So if you got 30 minutes and are craving some delicious cookies, keep reading!

Coconut Oil Chocolate Chips Walnut Cookies

recipe adapted from Oh Lady Cakes

makes about 21 cookies

2/3 cup (148g) light brown sugar, packed *reduced to 140g
2 tablespoons (20g) potato starch *used cornstarch
1/3 cup (75g) refined coconut oil, melted (but not hot) *used TJ's organic virgin coconut oil
1/4 cup (56g) unsweetened almond milk, room temperature *used 2% milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt *used 1/4 tsp of table salt
1 1/3 cups (185g) all purpose unbleached flour
1 1/2 ounces semi sweet chocolate chips
2/3 cups walnuts, chopped and toasted

After milk and vanilla extract are added, mixture was curdled and weird.

Proceeded with dry mixture, and mixture was a bit dry.. Uh oh!

Rolling with it.. Mixed in chocolate chips and walnuts.

Scooped 1.5 Tbsp and rolled into balls.

Flattened slightly before baking.

1. Preheat oven to 350˚F.
2. Line large baking sheet with a silicone mat or parchment paper; set aside.
3. In large mixing bowl, whisk together the sugar and potato starch until evenly combined.
4. Stir in melted coconut oil and whisk for 30-45 seconds, just until the mixture starts to thicken.
5. Add milk and vanilla extract; whisk until combined then let set for about 1 minute to thicken, before mixing again.
6. Add flour, baking soda, baking powder and salt; mix with a wooden spoon or spatula, just until combined then quickly/gently mix in the dark chocolate and walnuts.
7. Using a 1.5 Tbsp cookie scoop, drop the dough onto the prepared baking sheet then roll into round balls and flatten slightly.
8. Bake at 350˚F for 10-11 minutes, then remove from oven and let cool on baking sheet for ten minutes.
9. Transfer to a wire rack to cool completely.
*Cookies can be kept in an air tight container, at room temperature, for up to five days. 

I almost thought these cookies weren't coming together when my dough looked absolutely nothing like the ones on Oh Lady Cakes. First of all, the coconut oil didn't seem to incorporate evenly and looked terrible. Then, the addition of milk and vanilla extract made it looked even worse.. The liquid ingredients didn't seem to bind well with the sugar/cornstarch. And finally, the dough was dry and crumbly. 

I am suspecting the cold weather and my freezing kitchen might have solidified the coconut oil during mixing? But oh well, after rolling and baking, these cookies turned out decent! They didn't look perfectly round and flat, but taste matters more imo.

The cookies didn't spread much.

Puffy and very fudgy when eaten fresh out of the oven.

My first sheet was rolled and baked, while my second sheet was flattened prior to baking. If you like more of a soft fudgy center, go unflattened. I preferred the second sheet where the cookies were overall crisp.

I used TJ's Organic Virgin coconut oil which lends a more prominent coconut taste in these cookies. I loved that and would have been great if I thew in some toasted coconut chips as well.

Taste: 4 stars out of 5

A bit sweet for my taste but nice subtle coconut flavor.

Texture: 3.5 stars out of 5

These cookies were sturdy and firm which makes them perfect for holiday cooking gifting. Crisp bite and the center sort of melts away. Walnuts added a nice extra crunch too.

Update: after a day, the cookies lost the initial crisp and were overall tender, moist and chewy.