Baked Mesquite Chocolate Chip Cookies

Makes about 20 cookies

Ingredients

• 1¼ cups cake wheat flour
• ⅓ cup Dune Foods baked mesquite powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup butter, softened
• ½ cup brown sugar
• ¼ cup white sugar (or skip and use 2 extra tbsp brown sugar)
• 1 large egg
• 1 tsp vanilla
• 150 g dark chocolate, chopped
• ½ cup pecan nuts, chopped (optional)

Method

1. Heat the oven to 175°C. Line two trays.
2. Stir the flour, baked mesquite powder, baking soda and salt.
3. Beat the butter and sugars until creamy. Beat in the egg and vanilla.
4. Add the dry mix. Stir until a soft dough forms. Fold in chocolate and nuts.
5. Chill 20 minutes if the kitchen is warm.
6. Scoop tablespoonfuls onto the trays, leaving space. Flatten slightly.
7. Bake 10–12 minutes until the edges are set and the centres still look soft.
8. Cool on the tray 5 minutes, then move to a rack.

To serve
The mesquite gives a caramel-cookie note. Dark chocolate works better than milk.