I’ve seen mesquite pod meal now in quite a few places, before it was really unknown in Canada. I like the smell of the mesquite baking, it gives kind of a smokiness to the cookie. This is a variation on a honey based chocolate chip cookie recipe that is one of my favourites. This is the second of two desserts I baked today, with pistachios and cocoa nibs. The raw cocoa powder kind of disappeared, it certainly didn’t turn the dough brown; perhaps I had to add more.Mesquite Pistachio Cocoa Nib Cookies
1 cup unbleached all-purpose flour
1/4 cup mesquite pod meal
1 tsp baking soda
1/2 tsp salt
1 Tbsp raw cocoa powder
1/4 cup cane sugar
1/2 cup light muscovado sugar
1/4 cup butter, slightly softened
1 tsp vanilla
2 tsp honey
1/4 cup cocoa nibs
1/2 cup pistachios, chopped
Preheat oven to 375F/190C.
Combine flours, soda, cocoa powder and salt and whisk together.
Cream together butter and sugars. Add egg and beat until fully incorporated. Stir in vanilla and honey.
Add dry ingredients to the sugar mixture in two additions. Stir in cocoa nibs and pistachios.
Drop by heaping teaspoonfuls onto a parchment lined baking sheet. Bake for 10 minutes, or until cookies all golden all over.
Cool for 2 minutes on baking sheet, then transfer to a rack.