Salty Buckwheat Chocolate Chunk Cookies Recipes
If you want to bake these cookies now and don't have buckwheat flour on hand, whole wheat flour is an acceptable substitute. Your cookies won't have the same depth of flavor, but they will still be delicious.
Recipe From epicurious.com
Provided by Sarah Jampel
Categories Bon Appétit Dessert Cookies Bake Chocolate Butter Egg Dark Chocolate Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly
Yield Makes 16-18
Number Of Ingredients 12
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Whisk the flours, baking soda and kosher salt in a medium bowl. Put butter and both sugars in the bowl of a stand mixer. Beat on on medium-high …
5/5 (3)
Total Time 6 hrs 27 mins
Category Desserts
Calories 224 per serving
- Put butter and both sugars in the bowl of a stand mixer. Beat on on medium-high speed using the paddle attachment until pale and fluffy, 2 - 4 minutes.
- Add the egg and vanilla and beat until combined. Lower the mixer speed to "stir" and add the flour mixture. Mix until just combined and no flour is visible.
- Add the chocolate pieces to the dough and fold them in with a wooden spoon or spatula. Cover the bowl and refrigerate for 2 hours or up to 2 days ahead. Bring the dough to room temperature before scooping.
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4.7/5 (117)
Author Sarah Jampel
Servings 16-18
Estimated Reading Time 8 mins
- Heat ½ cup (1 stick) butter in a small saucepan over the lowest heat possible until melted (you don’t want it to sputter or brown), about 5 minutes.
- Meanwhile, whisk 1 cup (125 grams) all-purpose flour, ½ cup (63 grams) buckwheat flour, ½ tsp. baking powder, ½ tsp. baking soda, and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a medium bowl.
- Scrape butter into a large bowl and add ⅔ cup (133 grams) light brown sugar and ½ cup (100 grams) granulated sugar. Whisk vigorously until butter has been absorbed into the sugar and no big lumps remain, about 30 seconds.
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Stir the dry ingredients into the butter-sugar mixture. Mix in the chopped chocolate (including any small bits of chocolate left on the cutting …
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