Comes in baggies of 6 or the NEW 12-pack carrying case

Once again, it is time for a new Chocolate chip riff!

This baby gets its deep butterscotch undertone from browning both Ronnybrook butter and buttermilk powder, creating a solid groundwork and beautiful compliment to the nutty teff. I adore teff flour–made from a seed native to Ethiopia, it is highly active and ferments at a faster rate than many other grains. For this reason, I let this cookie dough rest for about 48 hours in the fridge. This allows for the teff to start breaking down into starches, which adds a good deal of depth and umami to the finished product, and further enhances the butterscotch notes of the browned butter. I also use a heavier measure of brown sugar to white, for a more tender crumb and molasses note.

To keep gluten and texture in check, some Ground Up Grains organic bread flour is used, as well as my favorite Raaka organic 71% unroasted organic chocolate. If you are looking for a chocolate chip cookie that is familiar but magically enhanced in every way, you've come to the exact address. Welcome!

CONTAINS DAIRY, EGGS&GLUTEN.