Salted Chocolate, Bourbon and Spelt Cookies

You know when you spend forever baking something for someone, trying to get it just right, and it just goes wrong? Brownies for example. I made some when I went to Flick's for tea a little while ago and she sent me back home with them! Sounds cruel, but she was right, you really can tell when something's just not right.

In this instance, I'd melted down some leftover Easter eggs and the chocolate wasn't anywhere near my usual 70-80% cocoa choice. They didn't really taste of anything, such a shame that they didn't taste that great.

For baking, I love using dark chocolate. The darker the better. I'm forever double checking the back of packets just to check just how much percentage of cocoa they have. That's why I love Lindt's Excellence range, it says its 70% and it really is 70%. Especially as they have my 3 favourite flavours, salted chocolate, orange with almond and salted caramel. These are excellent in any baking.

Particularly these cookies. A little bit grown up with the addition of bourbon, super dark chocolate and flaky sea salt. I almost didn't feel guilty having two of these for breakfast this morning!

S A L T E D   C H O C O L A T E   B O U R B O N   &   S P E L T   C O O K I E S
(Recipe adapted from Bon Appetit, makes a dozen cookies)

290g plain flour
70g spelt flour
1/2 tsp bicarbonate of soda
1 1/2 tsp salt
190g unsalted butter, room temperature
75g dark brown sugar
75g caster sugar
1 large egg
1 1/2 tsp vanilla extract
1 tsp bourbon
200g Lindt Excellence salted dark chocolate, chopped into chunks
flaky sea salt for topping

  • Add the flour, bicarbonate and salt to a medium bowl and whisk to remove any lumps.
  • Beat together the butter and sugar in another bowl until light and fluffy, around 3-4 minutes. Add in the egg, vanilla and bourbon and continue to mix on a low speed until incorporated.
  • Add the flour mix a little at a time until incorporated again.
  • Gently fold in the chocolate chunks before scooping the dough into a large ball. Wrap in cling film and chill for a few hours until firm.
  • Heat the oven to 180 degrees. Line two cookie trays with baking paper. Divide the dough into 12 equal sized balls, I use an ice cream scoop for this. 
  • Flatten each cookie onto the tray, leaving space in between each. Bake for 14 minutes, until golden and leave to firm and cool before serving.

Thank you to the lovely Elle and Mai at Lindt towers for sending me some samples for recipes!

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