Chocolate chip cookies are a classic for good reason—is a freshly baked chocolate chip cookie ever not a good treat? I have bought, baked, and ate chocolate chip cookies of all personalities. These cookies are a favorite for a sweet afternoon snack with a glass of cold milk (or alt-milk if that’s your thing). The oats and whole-wheat flour make them feel wholesome and satisfying. This recipe makes a lot of cookies, so freeze whatever dough you don’t use into cookie dough balls to bake another time! Or you can just eat the frozen cookie dough…that’s not a bad way to go either. The cookies will stay fresh and yummy in a Tupperware for a few days after baking. Make a batch this weekend, you won’t be disappointed! Plus, it’s Labor Day weekend, which calls for a classic. — Sophia
Recipe for Sophia’s Mesquite Flour Gooey Chocolate Chip Cookies
- 1 cup mesquite flour*
- 1 cup whole wheat flour
- 1.5 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ tsp sea salt
- ½ cup unsalted butter, at room temperature
- 1 cup turbinado sugar
- ½ cup dark brown sugar
- ¼ dark muscavado sugar*
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups rolled oats
- 2 cups dark chocolate chips
- Preheat oven to 375ºF In a large bowl, whisk together the flours, baking powder, baking soda, and salt.
- With a standing mixer or handheld beaters, beat the butter and sugars until soft and creamy—approximately 4 minutes. Scrape down the sides of the bowl and beat in the eggs one at a time, then add the vanilla and beat until completely incorporated.
- Add the flour mixture in three batches, mixing in by hand or on low speed after each addition until just incorporated.
- Stir in the oats and chocolate chips by hand (be careful not to overmix).
- Scoop ~2Tbs of dough per cookie and place on parchment lined baking sheet 2-in apart. Bake for 10-12 minutes until cookies are lightly browned on top. Let cool for few minutes on the baking sheet and then transfer to a wire cooling rack to cool completely.*
A few notes from Sophia:
*You can use an extra cup of all-purpose flour to make regular chocolate chip cookies if you can’t find mesquite flour. Whole-wheat pastry flour would also work well in these cookies.
*Muscavado sugar is a unique dark sugar with a super caramel-y flavor. These cookies will be just as delicious if you use an additional ¼ cup of brown sugar in place of the muscavado.
*We think these cookies are actually best when they are completely cooled! But, you should probably try one while they’re fresh out of the oven as well.