Chef Joshna Maharaj says the key to success with these cookies is the high heat that cooks them from the bottom, and helps keep them nice and chewy while still crisp on the outside. Be careful not to overbake, and start checking at about 11 minutes. You just want 'em golden brown.Makes about 28 large cookies
3 cups spelt flour
1 ½ tsp baking soda
1 ½ tsp salt
1 cup unsalted butter, room temperature
1 ½ cups brown sugar, packed
1 cup granulated sugar
3 large eggs
1 ½ tsp vanilla
2 ½ cups semisweet chocolate chips
- Line 2 baking sheets with parchment and set aside. Whisk together flour, baking soda and salt in a small bowl.
- In a stand mixer fitted with the paddle attachment, beat butter and sugars together on high speed until light and fluffy, 2-3 minutes. Add eggs one at a time and beat until creamy, about 1 minute. Add vanilla.
- Reduce speed to low and add flour mixture, mixing just until combined. Add chocolate chips and mix just to thoroughly incorporate. Using an ice cream scoop of your desired size, scoop out dough close together on a cookie sheet. Freeze dough balls for 20 minutes, or until cold and firm.
- Preheat oven to 375°F. Arrange cold cookie dough with about 2 inches between them on the sheet. Bake until just golden, 13-15 minutes. Transfer cookies to a rack to cool and continue with remaining dough.