Triple Chocolate Cookies

Spelt Bread Finish


Makes 16 Cookies

  • 275g Spelt Flour
  • 25g Cocoa Powder
  • ½tsp Bicarbonate of Soda
  • ½tsp Salt
  • 175g Softened Butter
  • 125g Light Muscovado Sugar
  • 125g Raw Cane Sugar
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 50g Dark Chocolate
  • 50g Milk Chocolate
  • 50g White Chocolate Chips


  1. Cream together the Butter and Sugars until pale, add the eggs one at a time until combined. Spelt Bread
  2. Stir in the dried ingredients until a soft dough is formed. Spelt Bread
  3. Roll out a long sheet of cling film and spread the dough along the cling film. Spelt Bread
  4. Roll the dough into a long, sausage shape and place into the freezer to harden. Spelt Bread
  5. Once the dough has gone hard, preheat the oven to 200°C/Gas 5. Remove the cling film and cut the dough into 1 inch (2-3cm) discs, place them evenly onto a lined baking tray leaving a gap between each disc. Spelt Bread
  6. Bake on the top shelf of the oven for 8-9 minutes, once cooked transfer them onto a cooling rack. Spelt Bread
  7. Allow the cookies to harden a little before serving. Spelt Bread

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