Toasted Buckwheat Chocolate Chip Cookie
Published Thursday, December 17, 2015 2:25PM PST
1 cup Unsalted Butter
1.5 tsp Salt
1.5 cup Light brown sugar
0.5 cup Granulated sugar
2 tsp Vanilla extract
1.5 cup Buckwheat Flour ‐ Toasted
1.75 cup All Purpose Flour
1 tsp Baking soda
1.25 tsp Baking powder
250g Chocolate feves, preferably Valrhona's Manjari and/or Alpaco
Preheat oven to 350F.
Cream butter and sugars in a large bowl with a hand mixer or stand mixer. Add salt, eggs
and vanilla and mix until well incorporated. Be sure to scrape down the bowl.
In a medium bowl, whisk buckwheat flour, flour, baking soda, and baking powder. Slowly
add the dry mixture to the butter while mixing on low speed until just incorporated. Do not
overmix. Add the chocolate fees and finish the final mixing by hand with a rubber spatula.
Using a ice cream scoop holding about 2 tbsp each, scoop cookie dough about 3 inches
apart on a parent lined cookie sheet. Bake for 10‐15 mins or until the edges are golden
brown. Allow to cool on the sheet for 5 minutes and remove to a cooling rack.
Serve warm or at room temperature. Cookies will keep up to 3 days stored in an airtight container.