Buckwheat chocolate chip cookies

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I saw this recipe on the Bon Appetit website and figured it was worth a go! Buckwheat has a lovely and unique nutty flavour and it complements the chocolate well!

Ingredients
MAKES 12-15 COOKIES
2 cups buckwheat flour, plus more for surface
⅓ cup unsweetened cocoa powder
1 tablespoon baking powder
1½ cups light brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1¼ cups chocolate chips (I had baking chocolate and broke it into small pieces)
1 teaspoon strong espresso or strong coffee, room temperature
Powdered sugar (for sprinkling)
Sea salt

Preparation

Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.

Whisk flour, cocoa powder, and baking powder in a medium bowl; set aside. Using an electric mixer on medium-high speed, beat brown sugar and butter in a large bowl until light and fluffy, about 4 minutes. Gradually add dry ingredients and beat on medium-low until no dry spots remain. Add chocolate chips and espresso and beat on low speed until just blended.

Transfer dough to a lightly floured work surface. Shape into a log about 2″ in diameter and 10″ long. Cut crosswise into 12 even pieces.  [I found the dough hard to slice because it crumbled. I put the log in the frisge for it to becone more solid and later, it still crumbled a bit. I just sliced the best I could and made the circular shapes with my hands and added the crumbs].Place cookies on prepared baking sheet and sprinkle with powdered sugar and a little bit of salt. Bake, rotating once halfway through, until cookies are cracked, slightly puffed, and baked through (they will still be slightly soft and firm up as they cool), 12–15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack; cool completely.
⭐ Important: DO wait at least 5 minutes or more for them to cool down before transferring them to a wire rack. They will break apart easily otherwise.

Do Ahead: Dough can be wrapped and refrigerated for up to 5 days; cookies can be stored airtight at room temperature for up to 2 days.

Recipe by Bien Cuit, Brooklyn

These really are yummy!

Enjoy! Xxxx Natascha

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