Chewy chocolate chip cookies with buckwheat are complex in such a good way. Try a new version of this classic cookie. You won’t regret it!
These chewy, chocolate chip cookies flavored with buckwheat are amazing. I do not say this lightly. Chocolate chip cookies are something I take quite seriously.
From what I understand, many of us must have had that same need, because some stores are out of flour. Hopefully you have flour on hand and maybe even some buckwheat or whole wheat flour because both will work in this recipe.
Flour is one thing I consider a staple and always have on hand. Costco meets my needs with 10 lb bags of organic flour that I try not to run out of. Over a month ago, before all this mishigas, Manservant and I did our Costco run. Therefore I am pretty well stocked with most everything except fresh veggies which are not in short supply.
Comfort food has been calling and like many of us I felt the need to bake cookies. I’m not going to lie. Usually I scour my cookbooks to find something new but as it happened the latest Bon Appetit arrived and had this recipe in it.
With all ingredients on hand I decided it was a must try. I love experimenting with different flours and these chewy buckwheat chocolate chip cookies sounded fabulous.
Buckwheat gives them a much richer taste besides adding extra protein, fiber and B vitamins. Not a grass and not a grain, buckwheat is actually a fast growing plant that is harvested for its grain like seeds. Related to rhubarb and sorrel, buckwheat is considered a complex carbohydrate and is gluten free.
Though one can’t sub in all buckwheat flour, it can be used quite readily on its own in pancakes because of the eggs, but if using buckwheat in baked goods it is advised to only alter 25% of the flour at one time. Even this recipe has three eggs when most chocolate chip cookies have just two.
I chose to add in a handful of cacao nibs, but you may want to add in nuts. Cacao nibs are crushed cacao beans and give some added crunch and texture to the cookie. I’m not sure Manservant noticed but I did enjoy them!
And onward we go. Centennial is now a stay at home area as is all of Colorado I believe. We are making the most of it. Hopefully this will last long enough that my procrastination will disappear and I may actually begin major spring and garage cleaning. Yes, I am trying to remain POSITIVE!
If you are wondering how to keep those groceries clean and sanitized my friend sent this video. I found it quite helpful. And it’s SHORT!
Want something to do? I love these hidden cams and virtual tours of museums around the world.
But really I am enjoying reading the book, “Shantaram” which a friend gave me. It’s an incredible memoir/novel of and escaped criminal in India. You think we have it tough? Well, think again. I’m about halfway through as it’s a long book, but it feels good to be reading again. I have always said I’d like to die in the library!
On another note, Zoe has informed me that since they will be working at home for awhile, they are going to adopt a puppy. I’m not sure about this addition, but I promise to be a good grandmother if I ever get to see it.
And that’s it for another day. Now go bake some cookies!
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Buckwheat Salty Chocolate Chip Cookies are amazing. Totally worth it, these cookies are subtly rich with earthy overtones. Truly an outstanding cookie.
1/2 cup or 1 stick unsalted butter cut into 8 Tablespoons, melted over lowest possible heat
1 c all-purpose flour
1/2 c buckwheat flour or wholewheat flour
1/2 t baking powder (1/4 t in Denver)
1/2 t baking soda (1/4 t in Denver)
1 1/4 t Diamond Crystal or 3/4 t Morton kosher salt
2/3 c packed brown sugar
1/2 c granulated sugar
1 large egg
2 large egg yolks
1 1/2 t vanilla extract
6 oz bittersweet chocolate coarsely chopped but I used about 1 c bittersweet chocolate chips
1/4 c cacao nibs
Whisk both flours, baking powder, soda and salt in a medium bowl.
Scrape butter into a large bowl and add both brown sugar and granulated sugar. Whisk until butter is absorbed into sugar, about 30 seconds. Add egg and then egg yolks, one at a time, whisking to combine after each addition. Whisk in vanilla.Mixture should look much lighter in color and be almost creamy.
Add dry ingredients and use a rubber spatula or wooden spoon to stir until just incorporated and almost no dry streaks remain. Set aside a handful of chocolate then add remaining chocolate and nibs (if using) to batter. Cover and chill for 2 hours, but I chilled overnight.
Place racks in upper and lower thirds of oven. Preheat to 375. Line 2 baking sheets with parchment paper. Using a tablespoon, scoop out 2-Tablespoon portions of dough and place 5 on each baking sheet, spacing evenly. Roll into balls and press a few reserved chocolate pieces into tops of cookies. Cover and chill remaining dough.
Bake cookies, rotating cookie sheets top to bottom and back to front halfway through baking, about 4 – 5 minutes. Let bake another 4 -5 minutes until edges are golden brown and centers are puffed for a total time of 8 – 10 minutes. Pull baking sheets out of oven and tap cookie sheet on counter to deflate cookies. Sprinkle with Maldon sea salt or Diamond salt if you used it.
Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely. Let baking sheets cool and repeat with remaining dough to make 6 – 8 more cookies.
*Thanks Bon Appetit
*Time does not reflect chilling time or baking all 4 sheets of cookies
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