Barbecue cookies

Last weekend I was feeling very Martha and was on a mission to bake something. Specifically, Mesquite Chocolate Chip Cookies that I'd read about on the food blog "101 Cookbooks." The description was intriguing: a specialty flour that was a "superfood" that smelled and tasted like nothing else.

Well, sign me up.

And since I'm lucky to live close to a culinary capital, San Francisco, this flour was accessible. Apparently it's not popular yet, so it's only in a few places, or online. But I found it at Rainbow Grocery, a natural foods store in S.F. (Yes, I drove to San Francisco on a Sunday morning for the sole purpose of buying flour. I'm a nerd.)

So I got the stuff and brought it home (along with unrefined sugar and whole wheat flour) and set about making the most delicious chocolate chip cookies ever. They taste like a clovey, cinnamony, chewy oatmeal cookie that's not too sweet. I bought enough flour to make a couple more batches, so if you ask nicely, I might send you some.





(The original site took down the recipe because she's writing a book, but this guy still has it.)