Acorn Flour Chocolate Chip Cookies
Cooking with acorn flour can be tricky, but it works wonderfully in these 100% acorn flour chocolate chip cookies.
Ingredients
- 1 cup acorn flour sifted
- 1 tsp baking soda
- 1/2 tsp salt
- 6 Tbsp butter at room temperature
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1 cup chocolate chips
Instructions
- Whisk together dry ingredients including acorn flour, baking soda, and salt in a small bowl and set aside.
- In a separate bowl, cream together butter and sugar until light and fluffy. This should take 2-3 minutes of blending with a hand mixer.
- Add vanilla and eggs to the butter mixture and blend to just incorporate.
- Add the dry ingredients, stir to incorporate.
- Mix in chocolate chips.
- Place the dough into the freezer to chill while the oven preheats. (This is optional, but the cookies really do better with chilled dough. The dough can even be frozen or refrigerated for a few days before baking if you make them ahead.)
- Preheat the oven to 350 degrees.
- Scoop the cookie dough into 1 1/2 inch balls and place on a cookie sheet about 3'' apart.
- Bake 12-15 minutes at 350 degrees F until fully cooked. (They should look firm in the center, but since the dough is already quite dark they might not visibly "brown" on the outside further.)
- Transfer to a cooling rack to cool.
These acorn flour cookies will keep up to a week, but they're really best eaten the day they're baked.
Notes
This recipe is adapted from the book Acorn Foraging By Alicia Bayer, which I've found to be the best book available if you're interested in recipes using acorns and acorn flour.
Be sure that you cream the butter and sugar in this recipe. That's essential for creating lift in these cookies, and if you skip that step the resulting cookies with be gummy and have a truly unfortunate texture.