A few years ago we visited a little bakery in Scottsdale Arizona. One of their signature cookies is the Mesquite Chocolate Chip Cookie. It was unique and delicious and I wanted to recreate it at home!
Mesquite flour/powder has a unique sweet and nutty flavor. It has a low glycemic index, but in this recipe when mixed with other sugars definitely isn’t a healthy food – but don’t let that stop you from enjoying every bite!!
Mesquite Chocolate Chunk Cookies
- 1 cup butter
- 1 cup shortening
- 1 1/2 cups cane/raw sugar
- 1 cup brown sugar
- 3 eggs
- 2 tsp vanilla
- 2 1/2 cups all-purpose flour
- 2 1/2 cups whole wheat pastry flour
- 1 cup mesquite flour/powder
- 1 cup old-fashioned oats
- 2 tsp salt
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 3 cups chopped chocolate (I love Guittard French Vanilla)
In a large stand mixer with the cookie or paddle attachment, beat the butter, shortening, and sugars on medium-high speed for 10 minutes, until very light and fluffy. Add eggs and vanilla and beat for 2 minutes.
Meanwhile, sift the flours into a large bowl and add the baking soda, baking powder and salt and mix well.
Add about half the flour mixture to the butter mixture and blend on low until incorporated. Mix the remaining flour into the butter in the same manner.
Stir in the chocolate chips and oats.
Use a cookie scoop to portion out cookies onto a parchment-lined baking sheet. Refrigerate 2-3 hours until firm.
Preheat oven to 375.
Space cookies 2 inches apart on another lined baking sheet. Bake for 8 minutes, flatten slightly with the bottom of a cup, then bake for an additional 2 minutes. Remove from oven and keep cookies on the tray for 5 minutes. Then place on a cookie rack to finish cooling.
Note – I used a #20 cookie scoop. If you use a smaller or larger scoop adjust the baking time accordingly.
