Teff Chocolate Chip Cookies

These are my absolute favorite chocolate chip cookies right now. The distinguishing features are: teff flour, Valhrona chocolate discs and solely brown sugar. The teff flour gives them a delicious chew and the Valhrona discs are to die for.

I discovered teff flour one day while on the search for rye flour, actually. I never found the rye and had never heard of teff, but it was so intriguing that I impulse bought it. Best impulse purchase ever.

I had a bag of Valhrona discs that I was saving for a special recipe. When you buy a $15 bag of chocolate, you kinda want to use it on something that is special but also can’t waste it on a recipe that could potentially fail, ya know? So I settled on making chocolate chip cookies, but with some special tweaks. And the result is my favorite cookie recipe to date. Check it out below.

Teff Chocolate Chip Cookies

Ingredients

• 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

• 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

Instructions

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.