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