A few weeks ago, I was talking to someone about chocolate chip cookies, which is one of my favorite subjects. The French like them, too. They just call them les cookies, as if they didn’t need further clarification. But every time I make a batch of chocolate chip cookies, I have zero trouble handing them off to people. Who can resist a chocolate chip cookie, especially when it’s warm, with oozing chunks of melted chocolate surrounded by chewy oatmeal, and soft, butter-rich dough?

I’ve got a number of chocolate chip cookie recipes on my site; salted butter chocolate chip cookies, chocolate chip-tahini cookies, buckwheat chocolate chip cookies, and (of course) chocolate-chocolate chip cookies, with a double…I mean, triple dose of chocolate. But one I just revisited was this one made with mesquite flour. And let me tell you, you’ll want to revisit it, too, once you make them.

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