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Homemade Mesquite Chocolate Chip Cookies photo

Mesquite Chocolate Chip Cookies

These Mesquite Chocolate Chip Cookies are a delightful twist on a classic! Enjoy a chewy texture with a unique nutty flavor in every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 2.5 cups All-purpose or whole-wheat pastry flour
  • 1 cup Mesquite flour
  • 1 teaspoon Baking powder preferably aluminum-free
  • 1 teaspoon Baking soda
  • 0.75 teaspoon Fine sea salt
  • 8 ounces Unsalted butter softened
  • 1 cup Granulated sugar
  • 1 cup Packed light brown sugar
  • 3 large Eggs at room temperature
  • 2 teaspoons Vanilla extract
  • 2 cups Rolled oats
  • 2 cups Coarsely chopped bittersweet or semisweet chocolate

Equipment

  • Baking sheets
  • Mixing bowls
  • Whisk
  • Spatula
  • Cookie scoop
  • Cooling rack

Method
 

Preparation Steps:
  1. Step 1: Preheat your oven to 350°F (175°C) for even baking.
  2. Step 2: Line two baking sheets with parchment paper or silicone baking mats.
  3. Step 3: In a medium bowl, whisk together the all-purpose flour, mesquite flour, baking powder, baking soda, and sea salt.
  4. Step 4: In a large bowl, cream the softened butter with granulated and brown sugar until light and fluffy, about 2-3 minutes.
  5. Step 5: Add the eggs, one at a time, mixing well after each addition, then mix in the vanilla extract.
  6. Step 6: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  7. Step 7: Gently fold in the rolled oats and chopped chocolate until evenly distributed.
  8. Step 8: Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets.
  9. Step 9: Bake for 10-12 minutes or until edges are golden brown; centers should look slightly underbaked.
  10. Step 10: Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Use room temperature butter for best results.
  • For softer cookies, reduce baking time slightly.
  • Store cookies in an airtight container for up to one week.