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mesquite chocolate chip cookies

(1 rating)
Recipe by
Mary Lou Ellis
Sun City, AZ

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!

(1 rating)
yield 4 dozen cookies
prep time 30 Min
cook time 10 Min
method Bake

Ingredients For mesquite chocolate chip cookies

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

How To Make mesquite chocolate chip cookies

  • 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

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