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 almond.
Reprinted with permission from The Violet Bakery Cookbook, by Claire Ptak, copyright 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. —The Curious Pear
- Makes about 12 large cookies
(1/2 cup) unsalted butter, softened
(4 1/2 ounces) coconut palm sugar, grated if solid
plump Tahitian vanilla pod, seeds scraped out
(1 1/2 cups) Kamut flour
(3 1/2 ounces) milk chocolate, broken into pieces
(3 1/2 ounces) dark chocolate, broken into pieces
Flaky sea salt, for sprinkling on top
- Preheat the oven to 180° C/355° F (160° C/320° F for 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 chocolate pieces.
- 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.