Today we had perfect spring weather, 60's with a chilly breeze and a lingering dampness. The perfect time to open all the windows and fire up my oven, or to grab a nice book and a warm cozy blanket (well..maybe once my kids are in school I'll be able to do that).  I have been meaning to increase the recipes in my dessert section, which has been lacking anything new for a while now.  Did I feel guilted into making these chocolate cookies?...a little bit perhaps.  But now that I have these beautiful little gems tucked away, I am actually quite happy.  I will be snacking on these for the next few days, if I can manage to hide them from my oldest son, who is as much of a cookie monster as I am. 

    So let me address the issue of the Mesquite Flour.  This is a gluten-free flour made from dried and ground bean pods of the mesquite plant.  This flour, although expensive, is absolutely beautiful. If you were smelling it in a blind test you would probably swear you were smelling a mocha coffee hot chocolate mix.  Once I finally got my hands on this flour (which is a little hard to find) I knew that I had to pair it with chocolate.  Coffee enhances the flavor of chocolate so I was hoping this flour would have a similar effect.  You will obviously have to decide for yourself if these cookies are as wonderful as I think they are, but if cookies are not your thing, at least try to find some mesquite flour and give it a try in other baked goods or even a smoothie.    

Chocolate Walnut Mesquite Cookies (Gluten-Free)

makes 5 dozen cookies

1/2 cup of unsalted butter
1/2 cup natural unrefined cane sugar
1/2 cup dark muscovado sugar

1 teaspoon vanilla
2 eggs
1 1/4 cup brown rice flour
3/4 cup mesquite flour
1/2 cup Dutch processed cocoa
1/4 cup tapioca starch/flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped walnuts
3/4 cup dark chocolate chips (optional)


In a large bowl with a hand mixer or a stand mixer with paddle attachment beat the unsalted butter, cane sugar, muscovado sugar and vanilla until creamy.  Mix in the eggs, one at a time, beating well after adding each one.  In another large bowl whisk together the brown rice flour, mesquite flour, dutch processed cocoa, tapioca starch, salt and baking powder.  Slowly add the flour mixture to the wet ingredients and beat on a low setting until all the flour is incorporated.  Mix the chopped walnuts and dark chocolate chips (if using) by hand with a wooden spoon.  Cover the bowl of dough and place it in the refrigerator to chill for 30 minutes. 

Preheat your oven to 350° F.  Remove the dough from the refrigerator and shape it into 1-inch balls.  Place the balls on a cookie sheet and gently press them down with the bottom of a drinking glass or the palm of your hand (At this point you could also sprinkle them with a little bit of sugar but they really don't need it).  Bake the cookies for 8-10 minutes.  Transfer finished cookies to a wire rack to cool. 


I always love it when bloggers show a shot of their food set up.  The particular shot that I got from this set up wasn't used because I liked the one I used above better.  I always try to take multiple shots from different angles and set ups so I have plenty of pictures to choose from.
 


Comments

05/01/2013 1:18pm

I love your creative use of props Sandra! The inverted plate is brilliant and is that a cookie sheet for the backdrop? Thanks for sharing, I too like it when bloggers go behind the scenes... I have certainly enjoyed mesquite barbecues before (from the wood of the plant) but never the flour. In fact, I'm not sure I've come across it but now that I know it exists, you bet I'll be looking out for it! Your cookies are positively drool-worthy (gorgeous photo of the walnuts....) and perfect sizing too! So rich, decadent and darn handsome looking ;o).

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05/01/2013 1:25pm

Thanks Kelly, I think I was in a very metallic mood yesterday. And yes, that is a cookie sheet in the backdrop...the same one I used to bake the cookies on :) Definitely try to get your hands on some mesquite flour...really awesome stuff!!!

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05/01/2013 4:55pm

Love, LOVE... your creative use of the baking pan and baking sheet for your backdrop. I would have never thought of that in a million years. I'm totally stealing that idea. I just need to find some vintage looking baking gear. All my stuff looks too new and shiny!

I've never even heard of mesquite flour. It sounds really awesome. Time to search it out!

And I'm just like you... barely do I post desserts. I don't know why. I love eating desserts. A lot. But for some reason, I hardly ever write about it.

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05/01/2013 5:46pm

Hey Chris, got any antique stores near you? I spend way to much money on antiques for props and they always ask me what I am doing with all these things rusty old things that I buy.

The cookie sheet is actually one I have had for a few years now and I just let it get dirtier and dirtier...cleaning it only once and a while. I really think I am finding my niche in the moody dark food photos.

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05/09/2013 7:28am

Wow, love your blog!

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05/09/2013 10:21am

Thanks for your comment, Lizzy! Hope you enjoy looking around :)

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01/08/2014 3:01pm

Your photos are beautiful, and these cookies look and sound incredible! Can't wait to make them and read more. :)

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04/18/2015 4:14pm

I tried to do them, because I love chocolate and they were very nice. The only problem that they were too hard and i don't really understands why (

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08/09/2015 5:20am

have been meaning to increase the recipes in my dessert section, which has been lacking anything new for a while now.

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08/10/2015 5:43am

Mix the chopped walnuts and dark chocolate chips (if using) by hand with a wooden spoon. Cover the bowl of dough and place it in the refrigerator to chill for 30 minutes.

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This is a gluten-free flour made from dried and ground bean pods of the mesquite plant.

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09/02/2015 5:03pm

I always try to take multiple shots from different angles and set ups so I have plenty of pictures to choose from.

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