So once again I have not been disappointed with Chef Brad’s Cookies. Now I know you may be thinking, “What’s different about these cookies from the others that we have made?” These are the first cookies I have made so far where I didn’t use WonderFlour (which as you can recall is equal parts Brown Rice, Barley, and Spelt). These cookies were made purely with Spelt flour! They tasted really good and cooked nicely. Just as a side note: My husband ate the whole batch before I could take them to work with me! I guess I should thank him for making sure that they didn’t end up on my thighs, so thanks Babe for your sacrifice!
This recipe is just as easy as any of his others. Instead of using the WonderFlour I had on hand I just took some of the spelt grain and threw that through my WonderMill, but it really is so fast to grind I didn’t even mind. I’ve also noticed that many of Chef Brad’s recipes call for either WonderFlour or Spelt Flour, so if you decide that you like the texture and or taste better than that of the trio WonderFlour , feel free to switch. Since I have gotten my WonderMill I love being able to grind up any whole grains I like and substitute them for the white flour that is called for in many recipes! Also I don’t have to keep tubs of flour around because I can store it as grain and grind it when I need it. Okay, I’ll get off my soap box now and back to the cookies.
Gather up your ingredients
Cream together your sugars and unsalted butter. (Chef Brad called for Yellow D Sugar but I couldn’t find it anywhere so I just substituted brown sugar instead. If you know where to find it please clue me in and I would love to try it next time).
Then add in your eggs, and vanilla until smooth
Now add in your salt, soda, & Spelt flour.
Then throw in your chocolate chips and pecan pieces.
Scoop them on to a lined/greased cookie sheet and bake for 8-10 minutes.
Be careful not to over bake them! I took them out when they still looked a little underdone and let them finish on the cooling rack.
Until next time…