Chocolate Chip Cookies




4 small cookies


4 small cookies

Print Recipe


  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. 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.


  • 2 tablespoons (30 grams) butter unsalted: at room temperature
  • 1.42 oz (40 grams) brown sugar (light or brown)
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • 1.14 oz (32 grams) Maskal Teff® ivory flour
  • 1.42 oz (40 grams) almond flour (blanched and fine)
  • ⅛ teaspoon baking soda (at high altitude use half)
  • pinch of cinnamon (optional)
  • ¼ teaspoon sea salt
  • 0.9 oz (25 grams) chocolate 72% chips
  • Maldon salt flakes to sprinkle on top

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