mesquite chocolate chip cookies
(1 rating)
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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 wonderful cinammon flavor Yummy!
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(1 rating)
yield
4 dozen cookies
prep time
30 Min
cook time
10 Min
method
Bake
Ingredients For mesquite chocolate chip cookies
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2 1/2 cflour
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1 cmesquite flour
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1 tspbaking powder
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1 tspbaking soda
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1 tspfine sea salt
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2 stickbutter room temp.
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2 csugar
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3 lgeggs room temp.
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2 tspvanilla
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2 cchocolate chips
How To Make mesquite chocolate chip cookies
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1Preheat oven to 375. In a large bowl whisk together flour, mesquite flour baking soda, baking powder and salt.
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2This 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.
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3Add flour mixture in 3 batches, incorporating well with each addition.
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4Stir in chocolate chips, and if you like 2 cups of rolled oats.
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5Drop 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!!!!
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6After 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.
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7Enjoy!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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