Stone Ground Buckwheat Bittersweet Chocolate Chip Cookies


1 cup flour
1/3 cup stone-ground buckwheat flour
1/2 cup unsalted butter, at room temperature
1 cup sugar
1 egg, at room temperature
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2/3  teaspoon baking powder
1 cup bittersweet chocolate chips


Preheat the oven to 350. Line 2 cookie sheets with parchment paper. In a medium-sized bowl, whisk together the dry ingredients. In a large bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla and combine thoroughly. Gradually add the dry ingredients to the butter mixture and mix until a very thick dough forms. Fold in the chips. Form cookies by dropping 1 heaping teaspoon of dough two inches apart. Flatten slightly then bake until light brown, about 12 minutes. Slide them out on the parchment paper on to a wire rack and allow them to cool 1-2 minutes on the parchment on the wire rack before removing the parchment and allowing them to cool directly on the wire rack.

My thoughts:
It has been bitterly, bitterly cold here. No major snow thankfully but day after day of tempertures in the low teens and single digits. I’ve been trying to make things that use the oven or require one to boil water to help warm up the house without turning up the thermostat. 
If you are a long time reader, you probably have noticed I don’t do a lot with whole wheat flour. The simple reason is that I don’t care for it and if I eat too much of, I feel a bit queasy. Not true of buckwheat which isn’t actually wheat at all. It has a nutty flavor and is high in fiber and protien. I mostly use it to make crepes or pancakes so I thought I’d branch out and make cookies with it. 
We are lucky to live within driving distance to a working, historic grist mill. They have a few events throughout the year (including my favorite, the corn roast) and we like to pick up some flours while we are there. Their buckwheat is really tasty and a bit coarse. It gives the cookies a nice nutty flavor (without nuts, which I don’t love in cookies) and a firmer, chewier texture. 
Note: Buckwheat should be stored in the refrigerator or freezer to keep it from spoiling. I prefer the freezer personally. 

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