Chocolate Chip Cookies

From Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours

Cookbook

Author(s): Alice Medrich, Maya Klein, Leigh Beisch

Page 126

Course: Cookies/Bars

Reviews

1 reviews, average rating 4.0 / 5

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jenncc

9 years ago

★ ★ ★ ★ ★ 4/5

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These were crispy on the outside and soft in the middle. Not exactly as chewy as I like but the flavor and texture was pretty good. I made 1/2 the dough into chocolate chip and 1/2 for the Pecan Spice Cookies variation. I loved the spice version. Next time I may take them out of the oven at about the 11 minute mark (13 minutes was too long in my oven).

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