These tasty chocolate chip cookies are made with local mesquite flour which imparts a unique flavor and color profile.

Yield: Approx. 4 dozen

AP flour 2 ½ c
Mesquite flour 1 c
Baking powder 1 t
Baking soda 1 t
Sea salt, finely ground 1 t
Butter, room temperature 1 c
Sugar 2 c
Eggs, large, room temperature 3 ea.
Vanilla extract 2 t
Chocolate chips 2 c


  1. Preheat oven to 375°F.  Line a sheet tray with parchment paper.
  2. In a large bowl, sift together the flours, baking soda, baking powder, and salt.
  3. In a stand mixer bowl, cream together the butter and sugar until light and fluffy.  Add the eggs, one at a time, until completely combined, stopping and scraping the bowl between each egg.  (Dough will be stiff.)
  4. Add the dry ingredients in three batches, incorporating well with each addition.
  5. Stir in chocolate chips. 
  6. Drop dough by the spoonful on the sheet tray.  Do not crowd.  Size of cookie will determine length of time in the oven.  (Approximately 10 minutes for a 2 teaspoon amount of cookie dough.)  Do not overbake.
  7. Once out of the oven, tap the cookies lightly with the back of a spoon to flatten slightly.  Let cool on the sheet tray for 10 minutes before transferring to a cooling rack.