Acorn Chocolate Chip Cookies

This variation on the classic Tollhouse chocolate chip cookie recipe uses 50% acorn flour and is even better than the original.

Ingredients

• 2 1/4 cups acorn flour

• 2 1/4 cup all purpose wheat flour

• 2 tsp baking soda

• 2 tsp salt

• 2 cups butter, softened ahead of time

• 1 1/2 cups sugar or dehydrated cane juice

• 1 1/2 cups brown sugar

• 1 1/2 tsp vanilla extract

• 4 eggs

• 3-4 cups semisweet chocolate chips

• 1 cup rough-ground acorn meal or chopped pine nuts (optional)

Process

1. Preheat oven to 375f and line two large baking sheets with parchment paper

2. Add soft butter, vanilla, and sugar to a large bowel, stir until smooth and creamy

3. Add eggs one at a time, mixing in as you go

4. Add flour, salt, and baking soda to a second bowel and mix together thoroughly

5. Gently fold the dry ingredients into the wet, along with chocolate chips and nuts or meal

6. Using a large spoon, spoon batter onto cookie tray

7. Cook for 9-11 minutes until the top is slightly crispy

8. Remove and let cool

9. Enjoy!