Who doesn’t know chocolate chip cookies? And even more importantly – who doesn’t love them?? One of the best things about chocolate chip cookies is the raw cookie dough. You know something is really good if they make an ice cream flavor out of it. There is a danger, though, that your tummy might start aching if you are (like me) not smart enough and don’t know when to stop eating it. Anyway, this recipe here is a bit healthier that the usual chocolate chip cookies. That does not mean that you can eat all the raw cookie dough though. Believe me, I ate too much and had to bear the consequences.
1 cup unsalted butter, softened
1 cup light brown sugar
1/3 cup Xylitol
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups spelt flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups semisweet chocolate chips
1. Preheat the oven to 175 degrees Celsius. Line a baking sheet with parchment paper.
2. Cream together the butter and sugars in a mixing bowl, mixing until pale yellow and light and fluffy, about 3 minutes. Mix in the eggs one at a time, and then the vanilla until combined.
3. Whisk together the flour, baking powder, baking soda and salt in a separate mixing bowl. Slowly incorporate the dry ingredients into the wet ingredients. Stir in the chocolate chips. Portion 2 tablespoons of dough for each cookie and roll together to form a ball, spacing the dough balls 2 inches apart on the baking sheet.
4. Bake until the edges just start to brown, 12 to 14 minutes. Transfer to a wire rack to cool.