Just when you thought you couldn’t possibly find a more luscious recipe for choc chip cookies than the last one you drooled over, the Internet never fails to deliver you something even more amazing. Correction: David Lebovitz never fails to deliver something amazing. If you love baking or eating delicious food, but haven’t yet had the pleasure of visiting his website, do yourself a favour and take a peek, then thank me later :) But back to me now…
As I mentioned in my previous post (Super Duper Popcorn Balls), Justin from Cheap Super Foods kindly sent me a pack of mesquite flour which I’d been keen to incorporate into baking recipes for some time. Mesquite (a seed pod) has an irresistible flavour and aroma which I was sure would enhance pretty much anything. It’s also packed with more nutrients than I can spare another paragraph for. Trust me. It’s tastes as good as it is good for you.
So where to start? On consulting Chef Google, a reasonable number of recipes using mesquite flour popped up and I can’t say I was too surprised to find one by David Lebovitz appear at the top amongst them. Rarely disappointed by Mr Lebovitz, I didn’t hesitate clicking through and, as usual, became instantly inspired. He’s just that kinda guy.
Apparently (though way back in 2007), David was also keen to try out mesquite and whipped up these delectable chocolate chip cookies, himself inspired by another recipe. It’s taken me six years to catch on to how good mesquite is but at least it’s now not nearly as difficult to come by as David found years before. A few health food stores in Australia may have it in stock but the best priced mesquite will be found online (see Cheap Super Foods’ link above).
I mostly followed David’s posted recipe, bar some changes in ingredients and method (I used my Thermomix). I prefer spelt flour to regular wheat flour, and I used corn flakes. I also heeded David’s advice about the recipe making a lot of dough so I’ve halved the ingredients here. The less of these beauties I have around the house, the better! Of course, you can follow the original amount and freeze some dough for future use.
I knew as soon as I added the mesquite that these cookies would be pretty special. The dough turned a rich, brown colour as soon as I added it and the smell was intoxicating. I couldn’t help but nibble on the raw dough here and there, and seriously, if I did not have an oven, I very easily could have thrown some into a tub of vanilla ice cream and called that dessert. Once baked, the mesquite imparted a malty flavour to these cookies that made them super moreish.
The first batch had no chance with five kids in the house that day. If only they knew these cookies were good for them!
- 160 g wholemeal spelt flour (you can use gluten free or wheat flour)
- 80 g mesquite flour
- ½ tsp baking powder
- ½ teaspoon baking soda
- pinch of salt
- 110 g unsalted butter (you can use vegan margarine but you will get softer cookies)
- 200 g natural cane sugar (I used CSR's Low GI sugar)
- 2 medium eggs
- 1 tsp vanilla
- 110 g rolled oats and corn flakes
- 160 g chocolate chips (I chopped up a block of Green & Black chocolate)
- Prepare a baking tray with baking paper or silicone mat. Preheat the oven to 190C (375F), 10 degrees less for fan-forced.
- If you don't like whole rolled oats, place oats in TMX and blitz for a second or two on Speed 5. I blitzed half and used half whole.
- Place butter and sugar in TMX bowl and beat on Speed 4 for 10 seconds until white and creamy.
- Add eggs to TMX one at a time, incorporating well with Speed 4 for 5 seconds for each egg addition. Add vanilla and mix again on Speed 4 for a few seconds.
- Add the spelt and mesquite flour along with baking powder and baking soda. Combine using Speed 4 for five seconds. Do not over-mix.
- Add oats, cornflakes and chocolate chips and combine lightly with one short zap of Turbo. The dough should be quite stiff at this stage.
- If baking entire batch, place TMX in fridge for at least one hour. I prefer to do this as the TMX does make the dough hard to handle. Cooling them will help with forming balls of dough. Otherwise transfer some dough to a bowl and refrigerate, covered, and rest of dough into a freezer-safe container. Dough can be kept for at least two months (if not more!).
- For cookies, make ⅔ cm balls of dough and place on tray with enough room between them.
- Bake for 10-12 minutes, until just beginning to set. Apparently these cookies are best underbaked than overbaked so as soon as they seem a little golden and generally 'done', remove and allow to cool.
- David recommends patting the cookies down gently with a spatular to help them maintain moisture.