Chocolate Mesquite Cookies Food

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MESQUITE CHOCOLATE CHIP COOKIES



Mesquite Chocolate Chip Cookies image

I spent some time this summer harvesting mesquite beans to be milled into flour. I found this recipe on a web site for how to on using mesquite flour. I did tweak it a little bit. The original has 2 cups of rolled oats and since I din't have any....I left that out. These came out soft and chewy! The mesquite flour adds a...

Provided by Mary Lou Ellis

Categories     Cookies

Time 40m

Number Of Ingredients 10

2 1/2 c flour
1 c mesquite flour
1 tsp baking powder
1 tsp baking soda
1 tsp fine sea salt
2 stick butter room temp.
2 c sugar
3 large eggs room temp.
2 tsp vanilla
2 c chocolate chips

Steps:

  • 1. Preheat oven to 375. In a large bowl whisk together flour, mesquite flour baking soda, baking powder and salt.
  • 2. This dough is pretty stiff so I recommend using a stand mixer. In the mixing bowl cream butter and sugar until well combined. Add eggs 1 at a time until completely incorporated. Add vanilla.
  • 3. Add flour mixture in 3 batches, incorporating well with each addition.
  • 4. Stir in chocolate chips, and if you like 2 cups of rolled oats.
  • 5. Drop dough by the spoonful on a cooking sheet. Do not crowd. Depending on how big you make the cookies will determine how long you bake them. I found 10 minutes for a 2 teasp. dollop of dough per cookie is about right if you like your chocolate chips cookies soft and chewy. Do not over bake!!!!
  • 6. After the cookies come out of the oven, tap them lightly with the back of a spoon to flatten slightly. Let them cool on the cookie sheet for about 10 minutes before moving to a cooling rack.
  • 7. Enjoy!!

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