Kamut, vanilla, and chocolate chip cookies
Kamut flour is from the wheat family but, like spelt flour, it has a
low gluten content. It has its own unique flavor with a denser
texture than all-purpose flour. I think its subtle nuttiness goes
very well with the floral notes of Tahitian vanilla and a good milk
chocolate such as Valrhona or Green and Black’s. I also love it
with coconut palm sugar, for its tropical notes and less refined
flavor. These cookies are best eaten warm, while the chocolate is
still melted, with a glass of your favorite milk, be it whole, soy, or
Makes about 12 large cookies
125g (½ cup) unsalted butter, softened
125g (4½ ounces) coconut palm sugar, grated if solid
½ teaspoon kosher salt
½ plump Tahitian vanilla pod, seeds scraped out
180g (1½ cups) Kamut flour
¾ teaspoon baking powder
½ teaspoon xanthan gum
100g (3½ ounces) milk chocolate, broken into pieces
100g (3½ ounces) dark chocolate, broken into pieces
a pinch of flaky sea salt (e.g., Maldon), for sprinkling on top
Preheat the oven to 180°C/355°F (160°C/320°F convection). Line a
baking sheet with parchment paper.
Using a stand mixer, beat together the softened butter and palm
sugar until creamy and paler in color. You don’t want the mixture
to be as light and fluffy as you would for a cake, so don’t beat it for
too long. Add the half teaspoon of sea salt, the egg, and the vanilla
seeds and mix again until smooth.
In a separate bowl, whisk together the flour, baking powder, and
xanthan gum. Add the butter and vanilla mixture, then fold in the
Scoop or spoon 12 golf ball–sized portions onto the lined baking
sheet, leaving enough space between each one to allow them to
spread, then sprinkle each one with the salt.
Bake for 15 minutes until the cookies are a light golden color.
Serve immediately or leave to cool and keep in an airtight
container for up to a week.
The Violet Bakery Cookbook / Claire Ptak