Happy Memorial Day! I hope all of you are enjoying your extra long weekend. These cookies are a riff on my go to chocolate chip cookies. For some reason, I always love to tinker with my classic recipe. I was reading my latest issue of Bon Appetite and there was a little blurb about adding a cup of cooked quinoa to your favorite cookie dough recipe. For whatever reason, I instantly had to try it out.
Quinoa is an edible seed. It is gluten free and high in protein, fiber, magnesium, and iron. It needs to be cooked to soften it and make it palatable. It is very tasty on its own, or added to salads but this is the first time I had ever heard of it used in a sweet.
The result? The dough by itself was quite tasty. The quinoa added a nice chewy texture. When baked, however, the quinoa became more crunchy. It wasn't bad, more just different. My husband did not care for them, but he hates it when when I tinker too much with a good thing.
Chocolate Chip Quinoa Cookies
2/3 cup shortening
2/3 cup butter at room temperature ( I chose butter because I thought the quinoa might thicken the dough like oatmeal does. It did not, so feel free to substitute margarine in place of the butter.)
1 cup granulated sugar
1 cup brown sugar
2 teaspoons vanilla extract
1 cup whole wheat flour
1 1/2 cups all purpose flour
1 cup cooked quinoa
1- 10 ounce package chocolate chips ( I like Ghirardelli 60% cacao chips)
Beat together the butter, shortening, brown sugar and granulated sugar until light and fluffy. Beat in the eggs and the vanilla. With the mixer on low speed, mix in the whole wheat flour and all purpose flour. Stir in cooked quinoa and chocolate chips.
Drop on a greased cookie sheet by the teaspoonful. These cookies are made with real butter and spread a bit when they bake so do not place them too close together. Bake at 350 degrees for 8-10 minutes.
1/2 cup dried quinoa
1 cup water
Pour water and dried quinoa into a small sauce pan and stir together. Allow to simmer over medium heat until all of the water is gone.