Mesquite Chocolate Chip Pinenut Cookies

8oz Butter

9oz Brown Sugar

10oz All Purpose Flour

3oz Mesquite Flour

½ teaspoon Salt

1 teaspoon Vanilla Extract

7oz Mini Chocolate Chips

8oz Pine Nuts

Procedure

1. In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until completely smooth and creamy. Add the vanilla and beat until combined.
2. Add the flours and salt and beat on low speed until incorporated. Turn the mixer up to medium-high speed and beat until the dough comes together.
3. Lastly, add chocolate chips and pinenuts to the dough, mix on low until, incorporated.
4. With lightly floured hands, Roll and shape dough into a log.
5. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days. Chilling is mandatory for this cookie dough.
6. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper. Set aside.
7. Remove logs from the refrigerator. Cut log into ½ inch slices and place cookies on baking sheets about 2 inches apart. Bake the cookies for 14-16 minutes, or until set and lightly browned around the edges. Do not over-bake. Allow to cool for 5 minutes on the baking sheet, then transfer to cooling rack to cool completely.
8. Cover and store leftover cookies at room temperature for up to 1 week. After day 1, the cookies will taste crunchier. 
   
   Recipe yield approximately: 3dz Cookies