FRESHLOOK
Teff Chocolate Chip Cookies These are one of my all-time favorite cookies, and they came about by complete accident. I impulse-bought teff flour while on a failed search for rye, threw it in cookies, and my life was changed forever. The hearty teff makes a perfect pair with another ingredient I adore, Valrhona chocolate feves. Valrhona is a high-quality chocolate made in France. Most of my favorite chocolate shops seem to use Valrhona as the foundation for their recipes. I love the elevated flavor and unique oval shape of the feves. They’re a lovely substitute for regular chocolate chips. I always keep a bag on hand for extra-special recipes, and this is one of them. Give these a try for your Labor Day celebrations! Ingredients Makes about 2 dozen cookies • 1 cup unsalted butter, softened • 1-3/4 cups brown sugar, packed • 2 tsp vanilla extract • 1 large egg • 1-1/4 cups teff flour • 1 cup all-purpose flour
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1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 2 cups chocolate feves or chocolate bar squares, bittersweet (around 66%) • coarse sea salt for sprinkling
Directions: 1. Cream the butter and sugar until light and fluffy. 2. Add the vanilla and egg and beat until well combined. 3. In a clean bowl, whisk together the flours, baking soda, baking powder and salt. 4. Add the dry ingredients to the wet and mix until just combined. Stir in the chocolate. 5. Chill the dough for 30-60 minutes. 6. Heat the oven to 350F. Use a cookie scoop and place each ball of dough about 2 inches apart, with dough on the bottom and chocolate peeking out of the top. Bake for about 14 minutes until the edges are golden brown. Immediately sprinkle lightly with coarse sea salt. Let cool.
Gina is a long-time food blogger, Back40 Design web developer and professional eater. Find more of her recipes on her Instagram @gina.chong.
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