Fir and Curly Dock Chocolate Chip Cookies

Fir and Curly Dock Chocolate Chip Cookies

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Not all recipe adaptations work out.  An attempt at replacing corn flour with curly dock seed in a gnochi recipe, failed to hold the dough together after the 6 hour rest period.  Considering all the original recipe was, was a cup of flour, a cup of corn flour, a pinch of salt and water, I decided to “rescue” the dough.

Going off the previous cookie recipe as well as what I learned between vinegar and lemon juice for culinary ash, I decided to add some fat, add some sweetener, dust it with culinary ash, sprinkle the vinegar, and decided to add some chocolate chips to make a second batch of chocolate chip cookies.  The big difference this time is the fir syrup butter.  I had some of this left over from the batch I’d made for the cupcakes, so I used that for both the fat and the sweetener in this recipe.

I’m rather enjoying the fir/curly dock combination, and my daughter says these turned out better than the original cookie recipe.  They are fluffier, for sure.  The previous cookie recipe is now updated with the proper fluff mechanism when using culinary ash.

Don’t confuse fluff with expansion however.  Curly dock flour doesn’t expand like wheat flour does.  But it does stay lighter when the culinary ash/vinegar blend is added.  As a household, we prefer the flavour of the culinary ash over baking soda, AND we don’t have to buy it.  We just need to burn the wild herb, currently lamb’s quarters, to get it.  We are using a propane weed torch to do the burning, so there is some cost to obtaining this ash, but it’s unprocessed.  As we use that torch for our primitive pottery experiments too, I can’t properly gauge how much is going into making the ash to do a cost breakdown accurately.  But it’s one more thing we don’t have to buy at the store.

Back to the rescued flour/curly dock dough, please find my latest cookie recipe below:

Fir and Curly Dock Chocolate Chip Cookies

Here is my Fir Dock Chocolate Chip Cookie Recipe

Ingredients

1 cup flour

1 cup curly dock seed flour

2 shakes of salt

1/2 teaspoon vanilla flavourant (mine is Flower Essence of Arrowleaf Balsamroot)

3/4 cup whipped syrup butter (if you haven’t made this before, it’s half cup syrup to half cup butter, whipped to soft peaks)

2 tbsns culinary ash

4 tbsns vinegar

1/2 cup water

Chocolate chipettes

Instructions

Preheat oven to 350F

  • Blend dry ingredients together minus the culinary ash.
  • Add vanilla and syrup butter and stir/knead together.
  • Punch finger holes all over and sprinkle culinary ash over dough.
  • Scatter vinegar and promptly start kneading again until fully incorporated.  You can use a spoon if you wish.
  • Liberally sprinkle chocolate chipettes over dough and knead in with your hands.  Add more if you wish. No set amount for this ingredient.
  • Spoon into mounds on parchment-lined pan, press each mound with back of spoon, shape if you wish around edges of each cookie.
  • Put pan in oven for 30 min.  After 30 min, remove from oven and allow to cool.  Cookies will be soft at first.  Move to plate when cool enough to handle without them breaking.
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