Desserts
Buckwheat Chocolate Chunk Cookies
Makes about 4 dozen cookies
Buckwheat Chocolate Chunk Cookies
Makes about 4 dozen cookies
The nuttiness of the buckwheat is a perfect match for chunks of bittersweet chocolate.
Nutritional information per cookie:Calories 137 (48% from fat) carb. 17g pro. 2g fat 8g sat. fat 4g chol. 18mg sod. 78mg calc. 3mg fiber 1g
Ingredients
- 1½ cups unbleached, all-purpose flour
- ¾ cup buckwheat flour (or may substitute whole-wheat flour)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon espresso powder
- 16 tablespoons (2 sticks) unsalted butter, cut into 1-inch pieces, room temperature
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1½ teaspoons pure vanilla extract
- 2 cups chopped bittersweet chocolate
- Flaked sea salt, for sprinkling
Preparation
- Put the flours, baking soda, salt, and espresso powder into a medium mixing bowl. Mix on Speed 1 for about 30 seconds, or until fully combined; reserve.
- Put the butter into a large mixing bowl. Mix, starting at Speed 1 and increasing to Speed 3, until light and creamy. Add the sugars and mix on Speeds 2 to 4 until very light, scraping down the sides of the bowl as necessary, where it seems that much of the sugar has dissolved into the butter, about 2 minutes. Add the eggs, one at a time, mixing on Speed 2, and then the vanilla extract. Add the dry ingredients and mix on Speed 2 until just combined, and then add the chopped chocolate and mix on Speeds 2 to 3 until evenly incorporated.
- Scoop the dough into even, golf ball-sized rounds and place on a parchment-lined tray or baking sheet. Wrap well and allow to chill for a minimum of 1 hour, or up to overnight.
- Preheat oven to 350°F with racks in the lower and upper thirds of the oven. Line two baking sheets with parchment paper.
- Once the oven has preheated, place the chilled dough onto the baking sheets and bake until just browned and set at the edges, about 15 minutes. Remove and immediately sprinkle baked cookies with a pinch of flaked sea salt. Allow pans to cool prior to baking remaining dough.
