This is one of my favourite recipes to date. A twist on the classic chocolate chip cookie without trying to turn it into something it isn’t. White spelt flour gives a subtle nuttiness whilst still being light and fluffy, and dark chocolate matches that rich flavour. They went down an absolute treat both at work and with my family! Easily made in well under 30 minutes, so long as you have a few cupboard staples to hand my chocolate chip cookies can quickly be made ahead of last minute guests or when you realise that you’ve eaten the last of the Christmas cake and fancy something sweet. These cookies will keep fresh in an airtight container and will freeze raw -follow the steps all the way to forming balls of cookies, then freeze. You’ll be able to bake them straight from frozen, just cooking for an extra couple of minutes.
Whitworths challenged me to simply add their new seed range to some of my recipes. Their four seed mix is perfect here, adding a little crunch to the soft cookies. The idea here is that the range can be easily added to any recipe that you have just to give it a little boost. I love having a mix of pumpkin, sunflower and two kinds of linseeds (flaxseed) in this bake. You could use your own seed mix or just stick to pumpkin seeds if you prefer -either way you’ll have delicious cookies to tuck in to!
Psst -the raw cookie dough is also pretty delicious too. You can easily adapt this recipe to add in other ingredients, such as dried fruit or nuts. Just keep the quantities the same as the chocolate and seeds, and chop larger ingredients up if needed.