1 stick butter, softened (115g)
1/2 cup packed dark brown sugar (100g)
1/4 granulated sugar (50g)
1/4 teaspoon salt (1g)
1 teaspoon vanilla (5ml)
1 egg
1/2 teaspoon baking soda (3g)
¾ cup all-purpose flour (94g)
1/2 cup Mesquite Bean Flour (50g)
1 cup pecans, chopped (115g)
2 cups chocolate chips (320g)
Combine butter, brown sugar, granulated sugar and salt in a bowl. Mix with a wooden spoon until creamy. Add vanilla, egg, and baking soda and mix until smooth.
Add the mesquite flour and all-purpose flour and mix until smooth. Add pecans and chocolate chips, stirring to combine well. Cover and chill for a minimum of two hours.
Drop portions of the chilled dough onto foil or parchment lined baking sheets and bake at 350°F (176°C) for 10 to 15 minutes. Cool on wire racks before storing.
Recipe adapted by Melissa Guerra from:
Cappadona Ranch www.cappadonaranch.com
Recipe by Mariella Gorena published in Mesquite Country Cookbook