These triple-chocolate cookies made with the ancient grain spelt were adapted from “Good to the Grain” by Kim Boyce. They are light, flavorful, and not too sweet. The cocoa nibs give them an interesting crunch and a colorful appearance.
Triple-Threat Chocolate Cookies
Makes 30 to 36 cookies
4 tablespoons (1/2 stick) unsalted butter
2 ounces bittersweet chocolate (about 70 percent cacao), coarsely chopped
1 egg
1/2 cup plus 1 tablespoon granulated sugar
1/2 cup spelt flour
1 teaspoon baking powder
1/2 teaspoon fine grain kosher salt
2 ounces bittersweet chocolate (70 to 75 percent cacao), coarsely chopped
1/4 cup cacao nibs, for rolling
Melt the butter and chocolate in a double boiler, stirring until combined and thoroughly melted.
Add the egg and the sugar to the bowl of a standing mixer. At high speed, beat for 3 minutes. Add chocolate mixture and mix on low speed to combine.
Sift spelt, baking soda, and salt together.
With mixer set to low, add the flour mixture to the chocolate mixture. Mix until combined. Add the chopped chocolate and stir until evenly combined. Chill for at least 2 hours or overnight.
Preheat to 350°F. Line baking sheet with parchment. Using a #100 scoop, form 3/4-inch dough balls. Roll the tops of the balls in cacao nibs. Place the balls on the baking sheets, leaving about 2 inches between them. Bake for 12 to 14 minutes, until firm to touch and cracked. The cacao nibs will be a shade darker. Transfer the cookies, still on the parchment, to wire racks to cool.
Store in an airtight container, at room temperature, for up to 5 days.