Chocolate Chip Cookies (with Buckwheat Flour)Posted: June 3, 2012 | |
My little sister cooks too. And bakes. By now she and I know that if one of us is in the kitchen, the other should just stay away. Or do whatever I say. But one of the things I took from her was the chocolate chip cookie. If you need to bring something sturdy to a party, or you need to make something you know people will like, this is a winner. Most def. My sister’s secret ingredient, for a while, was Crisco’s butter-flavoured shortening. Something about that artificial fat makes for really light cookies. We’ve both switched over to real butter now, and I can tell you that these biddies are just as nice. Solid, yet slightly chewy and cakey. Nice with tea and milk.
If you have a bit of Crème de marrons, as I did leftover from France, do put that in. I think it worked well with the nuttiness of the buckwheat. These started as a plain-flour cookie, but I ran out of wheat flour. It’s OK, buckwheat is a healthier, more protein-rich substitute. Don’t forget the sprinkle of salt on top at the end. Fleur de sel is nearly impossible to find in Russia, but it’s good stuff.
Chocolate Chip Buckwheat Cookies (adapted from Joy the Baker, the cutest food blog in the world):
- 200g salted or unsalted butter
- 250g buckwheat flour
- 1 tsp sea salt
- 1 tsp baking soda
- 200g demerara sugar (golden cane sugar)
- 1 egg
- 1 egg yolk
- 2 tbsp milk
- 1 1/2 tsp vanilla extract
- 100g dark chocolate, chopped
Melt the butter in a large saucepan, then set aside. Sift together the flour, salt and baking soda.
Add the sugar to the melted butter and whisk until combined. Slowly add in the egg and egg yolk, milk and vanilla extract. Stir again until uniform. Slowly stir in the flour, then fold in the chocolate pieces.
Chill the dough for around 4 hours (Alton Brown, whose recipe this was first, suggests 36 hours. But who can wait that long?) While it’s chilling, preheat your oven to 150C. Then scoop your dough out into medium-sized dough balls. This allows you to get a crispy exterior, with a soft and fluffy interior. Bake them for about 10-15 minutes, depending on your oven. I can’t wait to enjoy these as ice cream sandwiches, lying by Patriarch’s Pond.