1/2cup(125 mL) butter, room temperature (see notes)
1/2cup(125 mL) granulated sugar
1/4cup(60 mL) packed brown sugar
1egg
1tsp(5 mL) vanilla
1cup(250 mL) semi-sweet chocolate chips
Directions
Preheat oven to 350°F (180°C).
In a bowl, whisk together bean flour, baking soda, and salt.
In a mixing bowl, cream together butter and both sugars. Beat in egg and vanilla until light and fluffy.
Stir in dry ingredients until blended. Fold in chocolate chips.
Drop by small teaspoonfuls 2-inches (5 cm) apart onto nonstick baking sheets. Bake for 10-12 minutes or until golden brown.
Notes
To measure the black bean flour, whisk it in the bag/container a few times to aerate it and then lightly spoon it into a measuring cup before leveling it off with a knife. Do not use the measuring cup as a scoop; you'll get up to 20% more flour in the recipe which can result in a dry cookie.
Bean flour can have strong flavours before baking; save the sampling until after the cookies are baked and flavours blend with other ingredients.
The dough will seem sticky when using bean flour. Leave enough room between cookies for them to spread out as they bake.
You can also use margarine instead of butter if desired.
