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Refrigerated Double Chocolate Chip Spelt Cookies


225g softened butter

225g golden caster sugar

2 lightly beaten eggs

10ml vanilla bean extract

600g Shipton Mill Organic White Spelt Flour

30ml baking powder

pinch of salt

200g milk and plain chocolate chunks


Preheat oven to 180°C.

Place the butter and sugar in a large bowl and cream together.

Gradually add eggs and vanilla bean extract, and beat well.

Sift flour, baking powder and salt into the mixture and mix to a stiff dough.

Turn out on to a lightly floured surface and knead in chocolate chunks.

Roll into a long cylinder, wrap in greaseproof paper and chill in the fridge for at least 30 minutes or until ready to use.

Cut into even rounds (1.5cm in thickness). Bake in batches on trays lined with baking parchment for 12-15 minutes.

Remove from baking trays and allow to cool completely on a wire rack.

Store in an airtight container for up to a week.


Try replacing the chocolate chunks with desiccated coconut or coffee granules (seived).