We'd do just about anything for the love of chocolate. This easy riff on good old-fashioned chocolate chip cookies takes that obsession one step further thanks to the healthy addition of fiber-rich teff flour, plus the use of fresh banana instead of eggs, dark chocolate over milk chocolate, and a generous dash of sea salt for the perfect finish. "This is a golden nugget of a cookie," says Marissa Lippert, owner of Nourish Kitchen + Table, where you can find the bite-sized snack infused with maca powder. Sure, they're slightly more wholesome than the regular version, but you certainly won't taste that difference. If anything, these are better than the original. Bonus: they only take eight minutes to bake. Perhaps you'll make two batches.
NKT's Teff Chocolate Chip Cookies
Adapted for Lonny Magazine
-- ½ cup + 1 tablespoon teff flour
-- ½ cup + 1 tablespoon all-purpose flour
-- ½ teaspoon baking soda
-- 4 ounces butter
-- ½ cup brown sugar
-- ¼ cup white sugar
-- 2 ounces fresh banana, mashed
-- 1 cup dark chocolate chips or chunks
-- Maldon salt for garnish
Preheat oven to 350 degrees. In a bowl, combine flours, baking soda, and salt; set aside. In a mixing bowl, cream butter and sugars. Add banana and beat unil smooth. In batches, add dry ingredients until fully incorporated. Add chocolate; beat until just mixed in. Scoop dough with a teaspoon and freeze 10–15 minutes to set. To bake, sprinkle tops with Maldon salt. Bake 8 minutes, rotating halfway through. Let cool and serve.