Perfect spelt chocolate chip cookies



Shift flour and baking soda and keep it aside.

whisk butter, egg and sugar in a separate bowl until nice and smooth. Add in the extract.

Gently fold the flour and add roughly chopped melts. Don't over mix it. Cling wrap the bowl and refrigerate it for 30 minutes.

Preheat the oven for 180'C and line two baking trays. Remove cookie dough and scoop a marble sized balls using a spoon and arrange them on the tray. Flatten them slightly and remember to space them out as they are going to spread out. Bake them only for 13 to 14 minutes . Remove and let it sit on the tray for 10 minutes. Remove them and arrange them on rack. Once cooled, store them in a jar. Stays fresh for 3 to 4 days.