Mesquite Chocolate Chip Cookies Food
CHOCOLATE MESQUITE COOKIES
I found this recipe on the internet while doing a search for "mesquite powder," which I bought to make Crock Pot Pulled Pork (recipe #132049, which I recommend). Intrigued by the unusual ingredients, I have not been able to identify the original source, but have subsequently modified the recipe anyway. As cookies go, these are nutritious - the honey and mesquite have a wonderful caramel rich synergy and the cookies form an attractive crackle pattern like gingersnaps. Be careful not to overbake - watch carefully and go on the light side of done when you take them out. I used "raw organic mesquite powder" by Health Matters, found at my local health food store.
Provided by Canadagoose
Categories Drop Cookies
Time 20m
Yield 1 dozen, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cream together butter and sugars, beat in egg, vanilla and honey. Combine dry ingredients and gradually beat into butter mixture. Stir in chopped chocolate. Drop by tablespoonsful onto cookie sheet lined with parchment or silicone sheet (allow plenty of room for them to spread). Bake at 375 degrees Farenheit (350 degrees in convection oven). Bake approximately 10 minutes, depending on size and oven (see above comments).
Nutrition Facts : Calories 218, Fat 11.4, SaturatedFat 6.9, Cholesterol 55.6, Sodium 478.3, Carbohydrate 29.9, Fiber 0.9, Sugar 28.1, Protein 1.9
CHOCOLATE CHIP COOKIES
This is such an easy chocolate chip cookie. No special equipment, no creaming -- a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
- Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
- Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
- Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
- Store cookies in a tightly sealed container for up to 5 days.
- For a Rocky Road Bar:
- Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.
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