recipes
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
carb. 17g
pro. 2g
fat 8g
sat. fat 4g
chol. 18mg
sod. 78mg
calc. 3mg
fiber 1g
Ingredients
- 1½cups unbleached, all-purpose flour
- ¾cup buckwheat flour (or may
- substitute whole-wheat flour)
- 1teaspoon baking soda
- 1teaspoon kosher salt
- ½teaspoon espresso powder
- 16tablespoons (2 sticks) unsalted
- butter, cut into 1-inch pieces, room
- temperature
- 1cup packed light brown sugar
- ½cup granulated sugar
- 2large eggs, room temperature
- 1½teaspoons pure vanilla extract
- 2cups chopped bittersweet
- chocolate
- flaked sea salt, for sprinkling
Preparation
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Preheat oven to 350°F with racks in the
- lower and upper thirds of the oven. Line
- two baking sheets with parchment paper.
- 5. 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.