Chocolate Mesquite Cookies Recipes

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MESQUITE COOKIES



Mesquite Cookies image

A very good cookie that smells like vanilla as it's cooking.

Provided by Bernice Vanover

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 40m

Yield 24

Number Of Ingredients 6

½ cup mesquite flour
1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
¾ cup butter, softened
¾ cup white sugar
2 eggs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Whisk together the mesquite flour, all-purpose flour, and cinnamon; set aside.
  • Beat the butter and sugar with an electric mixer in a bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the flour mixture until just incorporated. Drop by teaspoonfuls onto the prepared cookie sheets.
  • Bake in the preheated oven until golden, 8 to 10 minutes. Remove from cookie sheets to cool on wire racks.

Nutrition Facts : Calories 121 calories, Carbohydrate 14.8 g, Cholesterol 30.8 mg, Fat 6.2 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 3.8 g, Sodium 50.5 mg, Sugar 8 g

CHOCOLATE MESQUITE COOKIES



Chocolate Mesquite Cookies image

I found this recipe on the internet while doing a search for "mesquite powder," which I bought to make Crock Pot Pulled Pork (recipe #132049, which I recommend). Intrigued by the unusual ingredients, I have not been able to identify the original source, but have subsequently modified the recipe anyway. As cookies go, these are nutritious - the honey and mesquite have a wonderful caramel rich synergy and the cookies form an attractive crackle pattern like gingersnaps. Be careful not to overbake - watch carefully and go on the light side of done when you take them out. I used "raw organic mesquite powder" by Health Matters, found at my local health food store.

Provided by Canadagoose

Categories     Drop Cookies

Time 20m

Yield 1 dozen, 6 serving(s)

Number Of Ingredients 11

1 cup spelt flour or 1 cup kamut flour
1/4 cup mesquite powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup unbleached cane sugar
1/2 cup dark brown sugar
1/4 cup butter, softened to room temperature
1 egg
1 teaspoon vanilla
2 teaspoons honey
1/4 cup dark chocolate, good quality chopped fine (or small chocolate chips)

Steps:

  • Cream together butter and sugars, beat in egg, vanilla and honey. Combine dry ingredients and gradually beat into butter mixture. Stir in chopped chocolate. Drop by tablespoonsful onto cookie sheet lined with parchment or silicone sheet (allow plenty of room for them to spread). Bake at 375 degrees Farenheit (350 degrees in convection oven). Bake approximately 10 minutes, depending on size and oven (see above comments).

Nutrition Facts : Calories 218, Fat 11.4, SaturatedFat 6.9, Cholesterol 55.6, Sodium 478.3, Carbohydrate 29.9, Fiber 0.9, Sugar 28.1, Protein 1.9

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY



The Best Chewy Chocolate Chip Cookies Recipe by Tasty image

There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!

Provided by Alvin Zhou

Categories     Desserts

Time 1h5m

Yield 12 cookies

Number Of Ingredients 10

½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your preference

Steps:

  • In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  • Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  • Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  • Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  • Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  • Bake for 12-15 minutes, or until the edges have started to barely brown.
  • Cool completely before serving.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams

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