Ingredients
113g salted butter
1 cup buckwheat flour
1/4 teaspoon baking soda
1/4 teaspoon flaky sea salt
1 tablespoon granulated sugar
1/3 cup + 2 tbsp light brown Muscovado sugar
1/2 tsp vanilla extract
1 egg yolk
100 g dark chocolate (70%) or chocolate chips, chopped
40g chopped pecan nuts or walnuts chopped (optional)
1 cup buckwheat flour
1/4 teaspoon baking soda
1/4 teaspoon flaky sea salt
1 tablespoon granulated sugar
1/3 cup + 2 tbsp light brown Muscovado sugar
1/2 tsp vanilla extract
1 egg yolk
100 g dark chocolate (70%) or chocolate chips, chopped
40g chopped pecan nuts or walnuts chopped (optional)
Directions
Preheat oven to 350F (180°) an place a rack in the center of the oven.
In a small saucepan over the heat melt the butter and let it cool.
In a medium bowl mix buckwheat flour, baking soda and salt.
Add sugars, vanilla, egg yolk to the melted butter and whisk all the ingredients until smooth and slightly paler in color. Add the flour mixture, chocolate and nuts and stir until combined. Wrap dough in plastic wrap and put in the fridge for 1 hour or overnight.
Line a baking sheet with baking paper or Silpat. Divide the dough into 10 to 12 pieces then place them on the baking sheet.
Bake cookies for about 10-13 minutes. Let cool completely on a wire rack.
No comments:
Post a Comment