Drizzled with a simple glaze, the ultimate cookies ‘n’ cream spelt cookies are rich, chocolatey, and melt-in-your-mouth soft and fudgy.
- 2 ½ cups (340 grams) whole grain spelt flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup honey
- 2 large eggs
- 2 ounces dark chocolate, finely chopped
- 1 cup powdered sugar
- 2–4 tablespoons whole milk, or your choice of milk
- Preheat oven to 350°F and cover two baking sheets with parchment paper or silicone pan liners.
- In a small mixing bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.
- In a stand mixer, cream butter and granulated sugar on medium speed with the paddle attachment until smooth and fluffy. Add honey and mix until well combined. Add eggs one at a time, and combine between additions until smooth.
- Gradually mix in dry ingredients until just combined. Stir in chopped dark chocolate.
- Using a tablespoon, scoop cookie dough and form into 48 balls. Place half of the dough balls about 1 inch apart on a prepared baking sheet. Add the remaining dough balls to a second baking sheet.
- Bake for 7-8 minutes, or until just cooked, making sure to rotate pans halfway through if using two baking sheets. You’ll know the cookies are ready when the edges are firm, but the middles are still a bit soft.
- Remove from oven and allow to cool on the baking sheets for 2-3 minutes. Transfer to a wire rack to finish cooling.
- Meanwhile, place powdered sugar in a small mixing bowl. Add milk 1 tablespoon at a time and stir between additions, until the consistency is thick but liquid enough to drizzle over the cookies. You may not need to use all of the milk.
- Once cookies have cooled completely, drizzle glaze over the top of each. Allow glaze to harden at room temperature for 10 minutes before serving or storing. To store, keep cookies in an airtight container for up to 1 week.
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Keywords: cookies 'n' cream, spelt, chocolate