Cooking with Science | Episode 9: Ancient Grains – Teff Chocolate Chip Cookies

Описание: Welcome to Cooking with Science! In this episode we team up with the Culinary Arts program at Howard Community College in Columbia, MD, to create a series of dishes using nutritious and versatile healthy grains. For this episode, Chef David Milburn shows us how to make delicious and savory chocolate chip cookies made with nutrient-packed teff flour. In this episode, you’ll hear from grains experts ARS Drs. Liu and Baer, who discuss the health benefits, the versatility, and the science behind some pretty special ancient grains, including ones like Teff that are gluten-free. Check out these recipes and get ready to Bake with Science! Recipe below.

Chocolate Chip Teff Cookies Recipe
Yield 8 Cookies

INGREDIENTS
• 4 tablespoons (60 grams) butter unsalted: at room temperature
• 2.75 oz (80 grams) brown sugar (light or brown)
• 2 teaspoon vanilla extract
• 2 egg yolk
• 2.25 oz (64 grams) Maskal Teff flour
• 2.75 oz (80 grams) almond flour (blanched and fine)
• ¼ teaspoon baking soda
• pinch of cinnamon
• ¼ teaspoon sea salt
• 2 oz (50 grams) chocolate chips 72%
• Maldon salt flakes to sprinkle on top (optional)

PREPARATION
1. In a large bowl with a whisk mix butter, brown sugar and vanilla to combine (don’t whisk to much or the cookies will spread).
2. Add egg yolk and mix well.
3. Add flours, baking soda, cinnamon and salt. Mix until combined. The batter will be quite thick.
4. With a rubber spatula fold in chocolate.
5. Shape cookies with a large scoop and put onto the baking tray (don’t flatten) and freeze for 1 hour. Preheat oven to 350°F.
6. Bake frozen cookies for about 8-10 minutes until golden brown and crispy on the edges. Remove from the oven and sprinkle some Maldon salt on top.
7. Let cool and remove cookies with a cookie spatula. Move to cookie rack to finish cooling. Cookies keep well for about 3 days stored in an airtight container.