recipes

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Makes about 4 dozen cookies

null

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

  • 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 espresso powder into a medium mixing bowl. Mix on Speed 1 to fully combine, at least 30 seconds. Reserve.
  2. 2. Put the butter into a large mixing bowl. Mix on Speeds 1 to 2 until light and creamy. Add the sugars and mix on Speed 2 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 Speeds 1 to 2 until just combined, and then add the chopped chocolate and mix on Speed 2 until evenly incorporated.
  3. 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. 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. 5. Once the oven has preheated, place the chilled dough onto the baking sheets and bake until just browned and set at theedges, 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.