Crispy, caramelized edges and a chewy center is always the right chocolate chip cookie answer in my opinion. Add some toasted quinoa for a fun texture surprise and you have this decadent treat with a wholesome twist!
I was watching Food Network for the first time in forever over break and it was fun seeing something on the screen and then spontaneously getting up to make it myself. You can too!
Ingredients:
1/4 cup raw white quinoa
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup coconut sugar
1 teaspoon pure vanilla extract
1 large egg plus 1 egg yolk, at room temperature
1 cup almond flour
1/2 cup coconut flour/ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup bittersweet chocolate chips
Directions:
Place the quinoa in a dry pan over medium heat. Cook, stirring occasionally, until the quinoa is evenly toasted and beginning to pop, 3 to 4 minutes. Remove from the heat and allow to cool completely.
Add the melted butter, coconut sugar and vanilla extract to a medium bowl. Using a rubber spatula, stir to combine and soften the sugar. Add the egg and egg yolk and stir until smooth. Add the almond flour, coconut flour, baking soda and salt and stir until it forms a soft dough. Add the chocolate chips and quinoa and stir to evenly distribute. Refrigerate for at least 4 hours or up to overnight.
Preheat the oven to 350 degrees F.
Line 2 rimmed baking sheets with parchment paper. Scoop 1/4-cup balls of cookie dough evenly onto the baking sheets leaving 2 inches between each scoop. Flatten them slightly. Bake, rotating halfway through, until the edges are just set and the centers are still slightly underdone, 13 to 15 minutes. Allow to cool for 10 minutes on the baking sheets, then remove to a wire rack to cool completely.
Notes:
Chopping a chocolate bar yourself instead of using chocolate chips is a great way to have natural variation throughout your cookie and this allows you to leave a few big chunks on top of each cookie. Everyone's favorite part!
I was a bit skeptical of the toasted quinoa at first, but I actually really enjoyed the fun crunch. I would start with adding a bit less if you're unsure though. (you'll also get to discover that toasting quinoa also smells exactly the same as popping popcorn!)
This batter is on the looser side, so that refrigeration step and leaving enough room between the cookies is really important! (or you'll end up with one massive cookie like I did on one tray -- which honestly is kind of a win as well)
Source Recipe: Giada Entertains
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