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Buckwheat Chocolate Chunk Cookies

Makes about 4 dozen cookies

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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
  1. Buckwheat Chocolate Chunk Cookies-1
  1. Buckwheat Chocolate Chunk Cookies-1

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. 1. Put the flours, baking soda, salt, and
  2. espresso powder into a medium mixing
  3. bowl. Mix on Speed 1 for about 30
  4. seconds, or until fully combined; reserve.
  5. 2. Put the butter into a large mixing bowl.
  6. Mix, starting at Speed 1 and increasing
  7. to Speed 3, until light and creamy. Add
  8. the sugars and mix on Speeds 2 to 4
  9. until very light, scraping down the sides
  10. of the bowl as necessary, where it seems
  11. that much of the sugar has dissolved
  12. into the butter, about 2 minutes. Add the
  13. eggs, one at a time, mixing on Speed 2,
  14. and then the vanilla extract. Add the dry
  15. ingredients and mix on Speed 2 until just
  16. combined, and then add the chopped
  17. chocolate and mix on Speeds 2 to 3 until
  18. evenly incorporated.
  19. 3. Scoop the dough into even, golf ball-sized
  20. rounds and place on a parchment-lined
  21. tray or baking sheet. Wrap well and allow
  22. to chill for a minimum of 1 hour, or up to
  23. overnight.
  24. 4. Preheat oven to 350°F with racks in the
  25. lower and upper thirds of the oven. Line
  26. two baking sheets with parchment paper.
  27. 5. Once the oven has preheated, place the
  28. chilled dough onto the baking sheets and
  29. bake until just browned and set at the
  30. edges, about 15 minutes. Remove and
  31. immediately sprinkle baked cookies with
  32. a pinch of flaked sea salt. Allow pans to
  33. cool prior to baking remaining dough.

This recipe was prepared with

EvolutionX Cordless Hand Mixer

EvolutionX Cordless Hand Mixer

$79.95

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