THE MILLER'S DAUGHTER RECIPE
Chickpea Chocolate Chip Cookies
By Emma Zimmerman
From The Miller's Daughter cookbook, these cookies made with chickpea flour, tahini, and brown sugar offer a unique take on peanut butter chocolate chip cookies. They are crisp on the edges, soft in the center, and filled with melty chocolate.
| Serves | Prep Time | Cook Time |
|---|---|---|
| 20 | 15 mins | 20 mins |
INGREDIENTS :
- 1 1/2 Cup Chickpea Flour
- 1/2 Cup All-Purpose Flour
- 1/2 Teaspoon Fine Sea Salt
- 1/2 Teaspoon Baking Soda
- 1/2 Cup Unsalted Butter
- 1 1/2 Cup Dark Brown Sugar
- 1 1/2 Cup Granulated Sugar
- 1/2 Cup Tahini
- 1 Egg
- 2 Tablespoons Water
- 2 Tablespoons Water
- 1 Cup Dark Chocolate Chips
INSTRUCTIONS :
- Preheat the oven to 350Β°F / 175Β°C. Line two cookie sheets with parchment baking paper.
- Combine the flours, salt and baking soda in a large bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on high speed until smooth.
- Reduce the speed and add the tahini, egg, vanilla, and the 2 tablespoons of water, then mix on high speed until pale and fluffy.
- Slowly add the dry ingredients and mix on low speed until combined, then gently mix in the chocolate chips.
- Scoop out in 3 tablespoon balls of dough and space them evenly on the prepared baking sheets. Chill it first in Freezer for 10 Minutes to reduce spreading during baking.
- Bake on the middle rack of the oven for 20 minutes or so - until the edges of the cookies are golden.
- Cool it for 10 Minutes and Cookies are ready to be served.
NOTES :
- Use a good dark chocolate chips (Amount 63% Extra Dark Chocolate).
- These cookies freeze so well. It can hold in container up to 3 days.
- Pay Attention to the size. Use 1 tablespoon of dough per cookie to give a crispy textures.