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Double Chocolate Cookies (with Teff flour)

by Emma on June 6, 2012

in Dessert

Remember how I got that large box of all different kinds of flours (you can see a photo of them in this post)? There was one flour in the bunch that I have been particularly excited to try: teff. I didn’t know anything about it but it is super dark brown and probably the prettiest flour in the bunch. Which I realize is a shallow way to judge flours… but… it’s just flour guys. Calm down.

Surfing around the internet I learned that teff flour is originally (and mostly grown) in Ethiopia. Although they are growing it in the US now too, mostly Idaho it seems. It’s gluten-free and super nutritious. I’m excited to try a traditional type recipe with it sometime but I also read that it can easily be used in most non-yeasted baking recipes by replacing up to 1/4 of the regular flour with teff flour. And so I made chocolate cookies. Because teff is dark brown and I thought it might make the cookies super dark brown. And I was right. Science.

I cooked a number of things yesterday as I was home all day for the first time in forever. And I must say that this was one of my favorite concoctions. But its double chocolate, so what’s not to love? These are best fresh out of the oven. If you save them for the next day I highly recommend popping one in the microwave for a few seconds so the chocolate chips get all gooey again.

Unless you’re afraid of microwaves. I am too. Sometimes. So, it’s cool.

Double Chocolate Cookies, makes 14-15 cookies

Needed: 1 1/4 cup all-purpose flour, 1/4 cup teff flour, 4 tablespoons dutch processed cocoa, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 6 tablespoons softened butter, 1 cup sugar, 1 egg, 1/4 cup peanut butter, 1 teaspoon vanilla extract, 2 tablespoons milk, 1/3 cup dark chocolate chips and a few walnuts for garnish.

In a bowl whisk together the flours, cocoa, baking soda, and salt. In another bowl cream together the butter and sugar. Stir in the egg and vanilla extract. Stir in the peanut butter and milk. Combine with the flour mixture until a thick dough forms. Mix in the chocolate chips.

Spoon onto a prepared baking sheet and garnish each with a walnut half. I think they sort of look like tiny brains. Which is weird now that I’m typing it. Bake at 350 F for 15-18 minutes.

Enjoy! xo. Emma


robyn June 6, 2012 at 2:54 pm

I can’t say I am a fan of injera (the bread that the teff flour is used for in Ethiopia)-so having difficulty with the thought of them in thiese yummy looking cookies…but it is only 1/4 hey!

Jenny June 6, 2012 at 4:03 pm

You are hilarious! I always look forward to your posts :) The cookies look pretty scrumptious too!

jenny holiday June 6, 2012 at 4:40 pm

Ohhhh I’m totally interested in trying Teff out! Thanks bunches for sharing! Gonna have to go google a bit! :)

These look fantastic!! I’d love 2 right now!!!!

Love from the NJ Shore,
xo Jenny

Ash June 6, 2012 at 5:40 pm

I’m all for making baked goods more nutritious.
Plus, I learned a new thing from your blog today.
Both of these things are excellent.


Elizabeth June 6, 2012 at 11:38 pm

I’ve been trying to find teff flour in Australia for years, ever since my first taste of injera! It’s got to be next on your teff to-do list.

Everyone has one of those, right? haha ;)

Spencer June 7, 2012 at 2:36 am

Looks awesome! I love a good cookie and yours look amazing.

Katy Elizabeth June 7, 2012 at 6:51 am

*drools like homer simpson*

Zoe June 7, 2012 at 8:48 am

Wow, yet another yummy creation (although because they look like brains, I can’t face walnuts)! I love how you are pushing yourself with all your baking and craft challenges. In fact you think of things that I love, but in a gazillion years would never come up with! I’ve never even heard of the flours you come up with – which makes me feel a bit of a numpty! Especially as I’ve discovered I have a bit of a problem with gluten… I shall keep watching you with enthusiasm!
PS how DO you fit it all in? You’re my hero!
pps tried to post this earlier and it didn’t come up – so if it comes up twice – apologies!

Kaitie June 7, 2012 at 12:05 pm

Hahaha… I freakin love your sense of humor.

These look delightful. Double chocolate is the best yo!

Louise Amabilis June 7, 2012 at 6:51 pm

Alright so I’m gonna sound crazy here…but if I where to use only all purpose flour how much should I use 1 1/2c or would it be different? And would it be overkill if I leave out the chocolate chips and substitute Nutella for the pb?

ursula June 11, 2012 at 4:48 am

These look really good! I never normally put peanut butter in chocolate cookies, but this sounds great! I’ve never heard of teff flour, either. It’s always good to learn new things!