Texas Mesquite Chocolate Chip Cookies

They say everything is BIG in Texas! And our idea of a chocolate chip cookie is a BIG Hershey's Kiss!

Ingredients:

1 stick butter softened

1/2 cup packed dark brown sugar

1/4 granulated sugar

2 tablespoons wheat germ

1/4 teaspoon salt

1 teaspoon vanilla

1 egg

1/2 teaspoon baking soda

1/2 cup plus 1 teaspoon all-purpose flour

1/2 cup Cappadona Ranch Mesquite Bean Flour

1 cup pecans halves or chunks

2 cups Hershey's Kisses, with or without almonds

Directions:

Combine butter and next four ingredients in a bowl. Mix with a wooden spoon until creamy. Add vanilla, egg, and baking soda and blend until smooth. Mix the flours until smooth. Add pecans and kisses. Cover and chill for a minimum of two hours. Used to heaping tablespoons dough to make one cookie. (I make sure each cookie has at least 3 Hershey kisses and 2 pecan halves.) Drop Joe onto foil lined baking sheets, 4 to 6 cookies per sheet. (Instead of foil I use parchment paper.) bake at 350° for 10 to 15 minutes. Cool slightly on pan. Enjoy!

Yield:

12 to 18 cookies Note: Doubling this recipe is not recommended.

Recipe by my Tia Mariella Gorena published in Mesquite Country Cookbook