Chocolate Chip Cookies

1. Preheat the oven to 350°F and adjust an oven rack to the middle position. Line two baking sheets with the dull side of tinfoil.
2. Place the chickpea flour in a small skillet and toast over medium heat, until the flour turns light golden brown and begins to smell ‘toasty’, 3-5 minutes. Take off the heat and move the flour to a small bowl. Set aside to cool.
3. In a small bowl, whisk together the all-purpose flour, cooled chickpea flour, baking soda, and salt. Set aside.
4. In the bowl of a standing mixer, beat the butter on medium until creamy. Add both the sugars, and beat again until light and fluffy, about 3-5 minutes. Add the egg, vanilla, molasses, and water, and mix to combine. Add the flour mixture, and mix on low until combined. Add the chocolate and stir into batter.
5. Use a scoop or spoons to form balls, 3 ounces each (about 1/4 cup in a dry measuring cup). Place 6 on each baking sheet, and place the pan in the freezer for 15 minutes. When the cookies have chilled, bake the sheets one at a time (you can put the second sheet in the freezer while the first sheet is baking). Halfway through baking, rotate the pan. Bake until the cookies’ edges are set and golden brown, and the center is still underdone, 12-15 minutes. Remove from the oven and set the pan on a wire rack to cool. Let cookies cool completely on the pan.

Notes

1. When the edges of your cookie begin to set and the center is puffed (about 8 minutes into baking), lift the pan slightly in oven and let fall back down. This will help to create a nice ridge on the edge of your cookies.
2. Using the dull side of tinfoil to bake these cookies helps make for an extra crisp, golden brown bottom. Parchment paper can also be used with good results.