I’m pretty much a traditionalist when it comes to chocolate chip cookies. Despite the amount of baking I do, chocolate chip cookies are probably one of the few things I can’t resist. I like them thick and chewy, with a good amount of salt, no nuts and big hunks of chocolate.

Despite tending towards the classic, I’m still curious and somewhat adventurous when it comes to new and interesting ingredients. And when I came across two recipes in the span of a few months that called for mesquite flour I couldn’t resist. The brand I bought is Zocalo Gourmet, carried at Whole Foods (and not cheap, yeesh). It’s hard to describe. It’s pungent and earthy, a little smoky, a little chocolatey. Kind of weird. But I forged ahead.

The cookies came out fine, a little delicate but they had an okay texture – not as hearty as I prefer, but that’s an ongoing challenge for me, making cookies that are thick and chewy enough for my tastes. The mesquite… it’s odd. At first Larry hated them. I thought they were interesting. Larry didn’t hate them enough to give them another chance, and they kind of grow on you. But the container of cookies just sat there for a week – a sure sign that they weren’t a favorite around here.

The recipe makes a lot of dough – if you’re interested in trying it out, I’d suggest making half. Find the recipe at The Naked Baker.

• Mesquite Chocolate Chip Cookies (Super Natural Cooking, p. 182)