Dinner with Harry: Buckwheat Chocolate Chip Cookies
Raise your dessert game with this simple cookie recipe
Buckwheat Chocolate Chip Cookies
½ lb Butter, room temperature
½C White Sugar
1 ¾C Brown Sugar
2 tsp Vanilla Extract
3 ½C Buckwheat Flour
1 ½tsp Baking Soda
1 lb Chocolate Chips
Finishing salt (Maldon or fleur de sel)
Leave butter out at room temperature to make this recipe easier for you.
If Using A Stand Mixer
Add butter and both sugars in the mixing bowl with the paddle attachment. Mix on speed 1 (2nd notch), increasing to speed 2 (4th notch) until the butter has fully “creamed” (this means that the yellowish color that butter usually has turns into a pale white; the volume has also increased by 1.5 x). This process should take about 5 minutes on the medium high speed. Continue mixing while adding 1 egg at a time. Follow by adding your vanilla extract. In a separate bowl, whisk together the buckwheat flour, baking soda and salt. Add the dry ingredients to your butter and egg mixture and mix on speed 1 until a dough has formed (no dry flour spots). Lastly, fold in your chocolate chips.
If Mixing by Hand
Add softened butter and both sugars in a bowl. Mix with a wooden spoon until butter is completely smooth and sugar is incorporated fully (it will still have a slight granule texture). Continue by adding your eggs and vanilla extract, still mixing with the wooden spoon. In a separate bowl whisk together the buckwheat flour, baking soda and salt. Add all the dry ingredients to your butter and egg mixture and mix until a cookie dough has formed. Lastly, fold in your chocolate chips.
For Both Methods
Once you have your cookie dough, take a bit into your hands and roll into a ball (size is to your choosing). Lay the dough balls flat onto a plate and store in the fridge/freezer until they have hardened. When ready to bake, line a baking sheet with parchment paper and place cookies evenly apart. Push down slightly to achieve a hockey puck shape and sprinkle a little finishing salt on top of each one. Bake at 350°F until the edges have a light golden-brown edge but still look to be gooey on the inside. This will all depend on how large you have rolled your cookies out. 10 to 15 minutes. Let cool and enjoy!