Sheet Pan Cookies
When you cbf diving cookie batter, why not just spread out the whole thing!
This is a game changer, I’ve done this twice now and I think I’m hooked.
I’ve included two different flavour variations, classic choc chip and
chocolate choc chip! Pick your fave or make both like I did.
This recipe calls for spelt flour a wholesome choice!
Servings: 16
Ingredients
¾ cup Grass-Fed Unsalted Butter
1 cup Coconut/Rapadura Sugar
1 Free-Range Egg
1 tsp Vanilla Extract
1 ¾ cup Spelt Flour
1 tsp Bicarb
1 tsp Salt
Choc Chip Flavour Variation
½ cup Chocolate Chips
Chocolate Flavour Variation
1 tbsp Cacao
1 tsp Milk of Choice
½ cup Chocolate Chips
Method
Preheat oven to 180 degrees and prepare a baking tray.
Brown butter in a saucepan, by melting butter on a low to medium heat. Make sure not to burn, whisk until there is a nutty aroma and butter just starts to brown. Allow to cool for a minute or two.
Add butter to a large bowl and whisk in sugar. Whisk in egg and vanilla, set aside.
In a separate large bowl, combine flour, bicarb and salt.
Slowly add flour into sugar mixture, using a spatula to combine before adding in another batch.
Take half the mixture and place it in a separate bowl.
In one bowl, add chocolate chips and stir through.
In the other bowl add cacao, milk and chocolate chips. Stir to combine.
Place both variations on the baking try (one at the top of the tray and one at the bottom), use a spatula or a rolling pin to flatten out, the two variations can meet in the middle. Ensure at least 1 cm thickness.
Bake for 11 minutes or until lightly browned and allow to cool on tray.
Slice and enjoy! Optional sprinkle with sea salt flakes yum!