Salty Buckwheat Chocolate Chunk Cookies
With all this time spent at home during the Covid-19 pandemic, we have found ourselves in the kitchen more now than ever. It seems as if we are on a cook, eat, wash a mountain of dishes, and repeat kind of routine. One morning I was reading through a Bon Appetit magazine where I found this recipe to make. Following that magazine, I paged through Edible Madison magazine where I was reminded of our local chocolatier. I was instantly inspired to bake these cookies. In our diligent efforts to support as many locals as possible, I contacted Roots Chocolates from Wisconsin Dells and ordered one of the secret ingredients to put these cookies together, did a curbside pick up of local buckwheat flour from The Grainery and whipped up a batch of these delicious cookies. They’re best enjoyed with a hot cup of coffee or a cold glass of Wisconsin Milk.
Salty Buckwheat Chocolate Chunk Cookies
Ingredients
Yields 16-18 cookies
1/2 cup (1 stick) unsalted butter cut into 8 equal parts
1 cup all purpose flour
1/2 cup buckwheat flour (can substitute whole wheat flour if you don’t want to wait to find some buckwheat flour, although the buckwheat flour adds a great nutty flavor to the cookie)
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt ( plus extra for garnish - we like to use salt flakes on top )
6 oz bittersweet chocolate (65-75% cacao) this is where we used local Roots Chocolate
2/3 cup packed brown sugar
1/2 cup sugar
1 large egg
2 large egg yolks
1 tsp vanilla extract
Directions
Heat 1 stick of butter in a small saucepan over lowest heat possible until melted. You do not want it to brown or spatter.
Meanwhile, whisk both flours, baking powder, baking soda, and salt in a medium bowl.
Coarsely chop 6 oz bittersweet chocolate. Set aside a handful in a small bowl.
Scrape butter into large bowl, add brown sugar and granulated sugar, whisk vigorously until butter has absorbed into sugar and no lumps remain.
Add eggs, and then egg yolks, one at a time, whisking until fully combined each time. Your mixture should look much lighter, and creamier in color.
Add dry ingredients and use wooden spoon or spatula to stir until just incorporated until no streaks of flour remain. Add chopped chocolate (except for the handful that you save for later). Cover bowl and chill for two hours.
Place racks in upper third and lower third of your oven; preheat to 375 degrees. Scoop 2 tbs portions onto parchment lined baking sheets. I like to use a scoop to evenly. You should evenly space about 5 portions onto one sheet- they will spread. Then roll each portion into balls and add chocolate chunks that you had set aside to the top of each dough ball. Cover and chill remaining dough.
Bake cookies, rotating baking sheets halfway through, until edges are brown and centers are puffed (8-10 min).
Working one at a time, pull baking sheets from the oven. Sprinkle with salt flakes and let cool for 5 minutes, then transfer to a wire rack to cool completely.
Let baking sheets cool (run under cold water if you are crunched for time), turn over parchment paper and repeat with remaining dough.
Cookies are best enjoyed with a cold glass of milk or a hot cup of coffee.
This recipe was created by Bon Appetit and is entirely their content. We are just sharing it with you because it we loved it!
