Where have I been? A tad busy: End of semester biz, daughter about ready to burst with baby, and baking.
I wandered accidentally, whilst grading on the couch listening to background noise on the tele, into baking and cooking shows. They have reawakened my passion for dessert chemistry.
I’ve posted pictures of these cookies on my instagram and facebook and the original recipe ideas link on my pinterest page. These recipes are not mine – but I always do some this and that to make it my own and have been asked to share.
These are Mesquite Chocolate Chip cookies (on my favorite Roscher porcelain).
Although they don’t seem very holiday-like, they are delicious. Softer in ways than a regular chocolate chip.
Here’s the original recipe from David Lebovitz
I wanted to halve the recipe; the original recipe makes 50 cookies. I didn’t need that many. I wanted to sample before I committed.
Here are the changes I made.
1 cup of flour
3/4 cup of Mesquite flour
1/2 tsp baking soda
1/2 tsp baking powder
1/3 tsp sea salt
1/2 cup of butter
1/2 cup brown sugar
1 tsp vanilla
1 cup of oats
1 fully generous overflowing, maybe more cup or so of chocolate chips. I used semi-sweet and bittersweet. (My faves!)
Then I followed his directions, including the pat down which I originally thought of as strange – but they do get puffy.
Of course, we ate them right out of the oven –
Some of the middles were stuffed with chocolate; this was definitely the winner. If/when I make them again, I may try to purposefully load the center.
We had more when they cooled, then more later, then more the next day. Fortunately, I have willing taste testers who will try them at all stages.
The mesquite flour makes them light and airy. (I intend to bread some chicken with it and see what that gets me).
The cookies were delish! I wonder what other types of cookies this flour would compliment?
I’m going to try to post a recipe a day for the next few weeks – if you’re interested, like, follow, favor. 🙂