buckwheat chocolate chunk cookies
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The holiday is over. The backpack is back in the cupboard, the laundry has been washed, ironed and folded and I've already survived (!) 3 days of work. Just before I went on my holidays, I met a friend for dinner. I always like to bring along a treat so I looked through my cupboard and the fridge and realised I had all the ingredients to make chocolate chunk cookies.
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I'd recently bought some buckwheat flour and wanted to use some of it in the cookies. I've never baked with buckwheat flour before so consulted the internet for some guidance. I adapted my old recipe for Baker's Chocolate Chunk cookies and when I compared it, the recipe was very similar to this one by David Lebovitz
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I baked half the batch and the rest I portioned in the freezer waiting to be baked. They've since been baked and consumed.
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She cookies straight from the oven. Look at all that melted chocolate.
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Here's the recipe for you. For all my recipes I use a 250 ml cup and a 20 ml tablespoon, 60 gm eggs and unsalted butter unless specified. My oven is a conventional gas oven, not fan forced, so you may have to lower your oven temperature by 20°C.
Buckwheat Chocolate Chunk Cookies – makes 24 small cookies
Ingredients
¼ cup light brown sugar, firmly packed
¼ cup caster sugar
115g (4 oz) unsalted butter, melted and cooled to room temperature
1 large egg, at room temperature
1 tsp vanilla extract
1 cup plain flour minus 2 tbs
¼ cup buckwheat flour
½ tsp baking powder
Pinch salt
175g (6 oz) coarsely chopped dark chocolate (55%)
½ cup (60g) pecans or walnuts toasted and coarsely chopped
flaky sea salt
In a large bowl, mix together the brown sugar, caster sugar and the melted butter. Add the egg and vanilla and stir well to combine.
In a separate bowl, sift together the plain flour, buckwheat flour, baking powder and salt. Stir the dry ingredients into the butter-sugar mixture and then mix in the chopped chocolate and nuts. Cover the bowl and refrigerate for one hour. Use a cookie scoop or your hands to form 4 cm balls of dough. Return to the fridge and refrigerate overnight or at this stage you could freeze the cookie dough.
The following day preheat the oven to 190ºC/375ºF. Line two baking sheets with baking paper and place the cookies evenly spaced (about 2½ inches) apart on the baking sheet. Slightly flatten the tops and sprinkle lightly with flaky sea salt.
Bake the cookies until they are just golden around the edges but still a little soft in the middle, about 12 -15 minutes, rotating the baking sheets in the oven midway through baking. Remove the cookies from the oven and tap the top of each cookie lightly with a spatula, just once, to compact them slightly. Let cool.
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These are best eaten still warm from the oven but they can be stored in an airtight container for up to 4 days. The dough can be frozen for up to two months.
See you all next week with some more baking from my kitchen.
Bye for now,
Jillian
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