Buckwheat Chocolate Chip Cookies (Yes, They Are Delicious)

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After my disastrous attempt at making bread with buckwheat flour, I was stuck with a ton of buckwheat flour left and an uncertainty about how I could get rid of it. I was wary of trying a new bread recipe (even though I’m sure that if I sought out a buckwheat flour recipe, it would be fine), and I couldn’t think of much else to do with the stuff. But then I was checking out Turntable Kitchen a few weeks ago and saw that they had a recipe for “Buckwheat and Sea Salt Cookie Sundaes.” What I saw: “buckwheat and sea salt cookies” = meh, “cookie sundaes” = yes please.

As I read through the recipe, I realized the cookies were actually chocolate chip, which made me a lot more excited to try them out. My mother, however, was not won over. When I told her of my plans, she gave me an odd look and said something along the lines of “oh, that sounds nice…” I felt similarly to begin with, but as soon as I got started, I realized the recipe is really easy and the dough tasted delicious! I asked my mom if she wanted to try some dough, but she declined — still unconvinced that the cookies would be worth anything.

As soon as I took the huge cookies out of the oven, though, I offered her one. She hesitantly tried a bite, and then went on to eat a few, a total convert (as was I). The cookies are really nice because they combine the great taste of chocolate chip cookies with just a slightly heartier, saltier flavor. If anyone else has buckwheat flour lying around their kitchen, this is definitely the way to go.

Buckwheat Chocolate Chip Cookies (from Turntable Kitchen)

Ingredients (makes approx. 1 dozen large cookies):

  • 1 cup cake flour
  • 1/2 cup buckwheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp sea salt (or other larger grain salt)
  • 1/2 cup unsalted butter (1 stick)
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 4 ounces chocolate chips
  • parchment paper

Preheat the oven to 350 degrees F, line a baking sheet with parchment paper, and chop the cold stick of butter into pieces.

Combine the cake flour, buckwheat flour, baking powder, baking soda, and salt in a medium bowl.

Add the butter, brown and regular sugar to a large bowl and beat with a mixer.

Add in the egg and vanilla extract, and beat again until blended.

Add in the flour mixture and beat until just combined.

Using a wooden spoon, pour the chocolate chips into the dough and mix until pretty homogenous.

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Loosely form balls of dough and spread them out on the parchment-lined baking sheet (you might have to use two sheets, depending on the size of your cookies).

Bake for 16 to 20 minutes (mine took 18 minutes) – but make sure to rotate the sheet in the oven about halfway through.

Take the cookies out and enjoy! They’re great by themselves or with ice cream.

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