The view from Great Island: Buckwheat Chocolate Chip Cookies:
Buckwheat Chocolate Chip Cookies (adapted from Barefeet in the Kitchen)
oven - 175C
makes approx 24 cookies
1/2 cup unsalted butter, barely softened
1/4 cup white sugar
3/4 cup brown sugar
Beat the butter and sugars for several minutes until fluffy.
1 Tbsp vanilla extract
1 egg
Add in the vanilla and egg, beat well.
1 cup buckwheat flour
3/4 cup white whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cornstarch works too (this contributes to the soft and chewy texture of this cookie)
Whisk the above dry ingredients together, then add to the wet ingredient.
1 cup semi-sweet or bittersweet chocolate chips
Mix well, and fold in the chocolate chips.
Drop by medium sized scoops onto a silpat or parchment lied baking sheet.
Bake for about 10 minutes. The cookies will appear slightly underdone. Let them cool on the baking sheet for a few minutes, then transfer to a rack.
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oven - 175C
makes approx 24 cookies
1/2 cup unsalted butter, barely softened
1/4 cup white sugar
3/4 cup brown sugar
Beat the butter and sugars for several minutes until fluffy.
1 Tbsp vanilla extract
1 egg
Add in the vanilla and egg, beat well.
1 cup buckwheat flour
3/4 cup white whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cornstarch works too (this contributes to the soft and chewy texture of this cookie)
Whisk the above dry ingredients together, then add to the wet ingredient.
1 cup semi-sweet or bittersweet chocolate chips
Mix well, and fold in the chocolate chips.
Drop by medium sized scoops onto a silpat or parchment lied baking sheet.
Bake for about 10 minutes. The cookies will appear slightly underdone. Let them cool on the baking sheet for a few minutes, then transfer to a rack.
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