Mariam’s Chocolate Chip Cookies
It’s Cookie Baking Contest time at Sammy’s school and I’m rising to the occasion. While my brother and I followed in our mothers footsteps with the love of cooking all things savory, my sister took a path of her own and has become quite the autonomous baker! When her first born Lanna developed a nut allergy, Mariam overcompensated for all the cupcakes, cakes and cookies Lanna wasn’t allowed at parties by spending hours baking and perfecting her at-home-equivalents which are nutritious and delicious. Through the years, I don’t think Lanna’s ever felt she’s gone without, and as a silver lining they’ve spent hours upon hours together baking up love and all good things in their kitchen!
Having won the Chili Cook Off at our last school, and hoping to again give Sammy some bragging rights, I knew exactly who to call for a winning Cookie recipe. Thank you Mariam for this genius recipe using only the very best ingredients.
While you’re enjoying your Cookies, think about the minerals like Iron, Zinc, Calcium and Potassium in the Coconut Sugar you used to sweeten them, not forgetting the Polyphenols and Antioxidants. The essential nutrients in your Spelt Flour, Iron, Magnesium and Zinc, Niacin and Phosphorous. As well as the antioxidants and minerals in your Walnuts, including Omega-3s and brain support. The important minerals in your Dark Chocolate as well as its mood boosting properties and cardiovascular support. Think of the fat soluble Vitamins A, D, K2 and E in your pastured Butter. And of course the Omega and Vitamins and Minerals in your Eggs! Enjoy x
*I add Walnuts to this recipe.
The key to perfecting this recipe is to properly brown the Butter. I did this right first time round with help of Sally’s Baking Addiction. Read her page on how to brown butter and then scroll down for a quick video.
*Note that you must use a scale for this recipe, and measure in grams. I tried to do an online gram to cup conversion the first time I tried this and my recipe failed.
Organic Ingredients (makes14- 16 cookies):
1 Stick Unsalted Pastured Butter (or 115 grams) + 1 Tbsp.
155 grams or 5.5 oz White Spelt Flour
1/4 Tsp. (not more) Baking Powder
120 grams or 4.2 oz Coconut Sugar
1/2 Tsp. Celtic/Himalayan Sea Salt
1 Tablespoon Vanilla Extract
1 Pastured Egg
1 x 85 gram or 3oz. Bar of Dark Chocolate (60% Cocoa) roughly chopped up (pic below)
100 grams or 1 Cup (approx) Walnuts chopped (pic below)
Method:
Pre-heat your oven to 375F.
Brown your Butter, quickly remove from pan, transfer to a bowl and allow to cool to room temp.
Mix Flour and Baking Soda. Mix Sugar and Salt.
With your Beaters attached, set your mixer to high. (I’m using a hand held mixer). Mix Browned Butter, Vanilla, Sugar and Salt for a minute. Add Egg and mix for 3 minutes. (See step by step gallery)
Turn your mixer off. Sift in Flour and Baking Soda using a sifter. Sift all the Flour, if you have a few tiny lumps at the end that won’t break up discard them. Use a wooden spoon to stir Cookie Dough until just incorporated. One handful at a time, fold in Chocolate and Walnuts and stir until incorporated. Stop when you feel you’ve got enough of each. I don’t use the whole lot. (See step by step gallery)
Use a Cookie Dough Scoop for uniform Cookies; or if you don’t have one, an ice cream scoop, 3/4’s full, loosely packed - spread Cookie Dough out onto a baking sheet. You’ll have to bake in batches depending on the size of your cookie sheet - I can fit 8 Cookies on mine with enough space for them to expand. Bake in a 375F oven for 9 minutes. Remove from oven and let rest on baking tray for one minute only; then, using a spatula carefully move Cookies, one by one from your baking tray to a cooling rack. Allow to cool for 10 minutes for a warm center or longer for a more crisp Cookie. Store in an airtight container at room temp. for up to 5 days.