Chocolate Chip Cookies
Mesquite Flour and Guajillo Chile butter
Gluten Free
My Little Blue Heron
Mesquite “flour” from Peru, is from the pods that grow on the Mesquite tree. The beans are ground, rendering a fine, sweet, warm and “smoky” flour. It’s great for baking. Pairing well with chocolate, coffee and cinnamon, it’s gluten free, high in fiber and iron and everyone together: “Amazon sells it”. I love it (the flour). I paired it with arrowroot, my preference to tapioca; and combined Muscavado and brown sugars. You can sub coconut sugar and any other sugar you like. I wouldn’t use too much, if any white sugar in this recipe. I use very little white sugar.
Chocolate chips are up to you. I recently bought Guittard organic bittersweet wafers and they rock my world. But they rock my wallet, too. If you want to cut down on sugar, try Pascha sugar free chocolate chips. They’re also expensive. It’s worth the extra for excellence. Use quality ingredients, and you’ll have fine results.
If you’re not adding nuts, try some chopped up dark dried cherries – that’ll work nicely. Trader Joe’s sells them without added sugar.
I had been topping these off with coarse salt and Turbinado sugar. I stopped – too many tastes going on. But if you love salt/sweet/hot altogether, give it a whirl!
Be sure you don’t under-bake these. If they’re not completely baked, they won’t hold up (gluten-free’ll do that.)
Here’s to opening our borders for those who seek asylum, safety and freedom. Here’s to freeing detainees (children!) from our concentration camps. Finally, here’s to the swift removal of a truly sick man who wears the cufflinks of a president and to establishing some dignity, intellectualism and sanity (yes, there isa sanity clause) in America if it isn’t already too late.
To love, peace, good health and happiness for all beings. To chocolate chip cookies.
peace and love,
jane
मेत्ता
Mesquite Flour/Guajillo Chile Butter
Chocolate Chip Cookies
Ingredients:
84 g. toasted/cooled and chopped pecans (or walnuts)
113 g. Guajillo chile butter (see below – recipe will yield more than needed)
½ tsp. vanilla powder (or 2 tsp. pure vanilla extract)
100g. Muscavado sugar
50 g. light brown sugar
130 g. mesquite flour
45 g. arrowroot flour
1 tsp. kosher salt
¾ tsp. baking soda
1 egg, size large, room temperature
170 g. bittersweet (very dark to unsweetened) chocolate, coarsely chopped
Procedure:
To make the browned Guajillo Chile butter:
Melt 226 g. (2 sticks or 18 Tbsp.) unsalted butter in a heavy bottomed saucepan with 2 Guajillo chiles. Skim foam and discard. Cook butter until ‘browned’. Optional: For real picante, add chipotle powder (to taste). For this recipe it’s not necessary to strain but if you’re using this for recipes that will reveal the butter, please strain through a fine mesh sieve. Set aside to cool.
Sift or whisk together mesquite and tapioca flours with salt and baking soda. Set aside.
MLBH truc: Mesquite flour will puff out like a cloud of confectioner’s sugar, but worse. When adding this to the batter, throw a dish towel over the mixer before you power up.
In the bowl of an electric mixer, mix together the cooled butter and sugars.
Add the egg and mix on medium speed until lightened.
Dump in the dry ingredients and mix until combined. (see above MLBH truc!)
Add the chopped chocolate and nuts and mix until combined.
At this point, you can roll into logs (parchment or waxed paper) and refrigerate or freeze for slice and bake cookies. Or, you can proceed and bake these as drop cookies.
If batter is too soft, refrigerate until firm.
Preheat oven to 350º F.
For drop cookies, use small cookie scoop and flatten to ½”, using fork tines, crisscross.
Bake until browned, about 8-12 minutes. Cool on racks before removing from parchment. Store in airtight tin or freeze.
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