Peanut Flour Chocolate Chip Cookies and “Variety Flour Thursdays”?!
February 3, 2011
A burst of blog inspiration hit me this morning, along with an unexpected sunbeam that hit my face through the window this morning. What if I did some sort of alternative flour recipe once a week, say Thursdays? I’m always looking for ways to incorporate new and different ingredients into my baking, especially flours. Until a year ago, it had never occurred to me to utilize all the wonderful and unique flours on the market in my baking. For some reason, ignorance mostly, I assumed you only used other flours to make bread. I’ll need to think of a catchy name, but count on a variety flour recipe every Thursday from now on, in addition to my tradition of Breakfast Tuesday.
I spent the better part of the morning researching cookie recipes that featured peanut flour, because my last peanut flour baking adventure failed miserably. Note to self, if you use even a TEENY bit of peanut flour in a pumpkin cookie, you will ONLY taste the peanut flour. I needed a complimentary flavor that could hold its own against any ingredient under the sun, and what better than dark chocolate?
There’s a note in the recipe, but I wanted to say again that I added an extra half-cup of peanut flour to my cookies, but the recipe called for just a cup. This is due to the fact that I really enjoy meaty, chewy, soft, almost-but-not-quite brownie textured cookies. If you decided to go with just a cup of peanut flour, eliminate the water or milk at the end. The dough will be manageable enough without it.
Peanut Flour Chocolate Chip Cookies
(Recipe loosely based on this cookie, by the same name)
Yields about 2 dozen tablespoon-size cookies
1 cup peanut flour (if you prefer chewy, thick cookies like I do, then add an extra half cup peanut flour)
½ cup all-purpose flour
Generous pinch baking powder
Generous pinch baking soda
Generous pinch salt
½ cup, or 8 tablespoons, unsalted butter, room temperature
¾ cup brown sugar, lightly packed
1 tablespoon molasses
1 teaspoon vanilla extract
1-2 tablespoons water or milk
1 cup, or 6 oz, chopped dark chocolate or semi-sweet chocolate chips
1. Preheat oven to 375 degrees F. Prepare baking sheets by lining them with parchment paper. If they are non-stick sheets, the only preparation you need worry about is getting them out.
2. Cream butter until smooth, then add the brown sugar and molasses. Cream butter and sugar until sugar is incorporated into the butter.
3. Add eggs, and stir dough until the eggs are combined. Stir in vanilla extract.
4. Add both flours, leavening agents, and salt. The dough will be very sticky, and you’ll need some elbow grease to mix it together. Add water or milk a tablespoon at a time until all the flour is incorporated.
5. Fold in chocolate until it is distributed evenly throughout the cookie dough.
6. Roll dough into tablespoon size balls, and flatten them with your hands so they look like little cookie flying saucers. Place them an inch apart on the cookie sheet (they won’t spread much at all).
7. Bake each sheet of cookies for 10 to 12 minutes, until the tops are cracked and look dry. My cookies needed the full 12 minutes.
8. Cool on baking sheets for just a minute before removing them to a cooling rack to cool completely.
Store cookies, once cooled to room temperature, in an airtight container for up to 5 days.