Chocolate Chip Cookies are one of my complete weaknesses. I can take or leave cake, pie, donuts, and most goo balls people bring to parties, but a quality chocolate chip cookie is the darling of the sugar universe in my mind. Placing a royal crown on the chocolate chip cookie, means it needs to be one of the five things that I bake REALLY FAST and REALLY WELL. I wish I could wave a magic "cookie wand" and just hand this recipe out to everyone, but no, you have to know "how" to make these, and once you know "how", you are ready for cookie EUPHORIA.A little History
Now, before I go into the "how", I have to explain a little bit of the history behind coconut oil in my baking. Over ten years ago, I read The Miracle of Coconut Oil, and completely bought into how great coconut oil was for you, however, cooking with it was OUT OF THE QUESTION. (can anyone say ALOHA chicken?)
And have you tried to take a spoonful of coconut oil?? Takes me straight back to the bulimia days-no thank you. Super gag. The only place I felt coconut oil may fit into our lives was in my baking ( I literally tried to exist on 7 baking recipes our first 12 years of marriage, not a big baker). And that's where it got placed. My mind will take some "healthy factoid", and then try to fit it into our busy and tasty lifestyle. Some things get tossed. Others fit later in life. Coconut oil was one that took up immediate residency in my limited baking repertoire. (Coconut oil is normally solid at room temperature, so I keep it above my refrigerator.)
A Little History Part 2
Part 2 of a Little History is my spelt flour fixation. The first couple of years we were married, Mark was having running nose and itchy eyes at night. He swore I was putting on perfume at night, and I swore I was not that kind of girl. I got my hands on Eat Right for Your Type, and discovered that type O blood is very sensitive to wheat. We switched to spelt flour for a try, and his allergy symptoms disappeared. WOW, that was easy…..until we had FIVE kids, and suddenly those little bags of Bobs Spelt for $5 a bag weren't helping me. I needed bulk spelt flour and was not sure where to get it. (I only needed serious bulk when we decided we weren't an "Ezekiel Bread" kind of family any more, and Mark wanted me to start baking bread-ouch).
Come to find out, a grain grinder pays for itself in a few months of grinding, and then you start to really get that flour down to cheap cheap cheap. AzureStandard.com is a co-op that probably delivers within five miles of your house if you are within the USA, and that's when freshly ground flour became easy for our family. Having said ALL THAT, just use whatever flour you use. The flour probably does not change the flavor that much.
So, when my recipe says "freshly ground spelt"….you know the whole enchilada.
FINALLY…the recipe
Rachel's Cookies
1/4 c. butter
1/4 c. molasses
1/2 c. melted organic coconut oil
2 eggs
1.5 cups sugar
1 tsp. baking soda
1 tsp. salt
1 TBSP. vanilla
Put in the first two ingredients and begin whipping all of these ingredients on high. They should change from a dark color to a light caramel color as you literally whip on high for 3 minutes.
Fold in
4 cups freshly ground spelt flour
1 cup nuts (any kind)
1 cup semi-sweet high quality chocolate chips
Bake in a convection oven: 300 degrees for 10 minutes
I use a small ice cream scooper to scoop these onto the tray so that they are more uniform. If they are "thick", close to the end of baking, I squash them down flat with my spatula.
ENJOY!!
