BUCKWHEAT SUGAR COOKIES RECIPES

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BUCKWHEAT CHOCOLATE COOKIES RECIPE | BON APPÉTIT



Buckwheat Chocolate Cookies Recipe | Bon Appétit image

When’s the last time a chocolate chip cookie surprised you? This one, which gets its speckled look, earthy, nutty flavor, and chewy middle from buckwheat flour, might just become your new favorite.

Provided by Sarah Jampel

Yield Makes 16–18

Number Of Ingredients 12

½ cup (1 stick) unsalted butter, cut into 8 equal pieces
1 cup (125 g) all-purpose flour
½ cup (63 g) buckwheat flour
½ tsp. baking powder
½ tsp. baking soda
1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, plus more
6 oz. bittersweet chocolate (65–75% cacao) bars or wafers (disks, pistoles, fèves)
? cup (133 g; packed) light brown sugar
½ cup (100 g) granulated sugar
1 large egg
2 large egg yolks
1 tsp. vanilla extract

Steps:

  • Heat ½ cup (1 stick) butter in a small saucepan over the lowest heat possible until melted (you don’t want it to sputter or brown), about 5 minutes.
  • Meanwhile, whisk 1 cup (125 grams) all-purpose flour, ½ cup (63 grams) buckwheat flour, ½ tsp. baking powder, ½ tsp. baking soda, and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a medium bowl.
  • Coarsely chop 6 oz. bittersweet chocolate. Set aside a handful of chocolate in a small bowl.
  • Scrape butter into a large bowl and add ? cup (133 grams) light brown sugar and ½ cup (100 grams) granulated sugar. Whisk vigorously until butter has been absorbed into the sugar and no big lumps remain, about 30 seconds.
  • Add 1 large egg, then 2 large egg yolks, one at a time, whisking until fully combined after each addition. Whisk in 1 tsp. vanilla extract. At this point, your mixture should look much lighter in color and be smooth, almost creamy.
  • Add dry ingredients and use a rubber spatula or wooden spoon to stir until just incorporated and almost no dry streaks remain. Add chopped chocolate (but not the chocolate you reserved in the small bowl) to batter. Gently mix just to distribute. Cover bowl with an airtight bowl cover, a kitchen towel, or plastic wrap and chill 2 hours. (If you’re crunched for time, 1 hour will do, but cookies will be best after 2.)
  • Place racks in upper and lower thirds of oven; preheat to 375°. Using a tablespoon measuring spoon, scoop out scant 2-Tbsp. portions of dough (or, if you have a scoop, this is a leveled-off #30 or a heaping #40) until you have 10 portions divided between 2 parchment-lined baking sheets (you want five per sheet—these will spread a bit!). Roll portions into balls and gently press a piece or 2 of reserved chocolate into each one. It’s okay to cram the chocolate on there—some pieces can even be vertical. Cover and chill any remaining dough.
  • Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until edges are golden brown and centers are puffed, 8–10 minutes. (Pull at 8 if you like your cookies softer and want to guarantee they’re still soft the next day!)
  • Working one at a time, pull baking sheets out of the oven and tap lightly on the stove to deflate cookies. Sprinkle with Diamond Crystal kosher salt (if you’re using Morton, skip it: the crystals are too large). Let cookies cool on baking sheets 5 minutes, then transfer to a wire rack and let cool completely. Let baking sheets cool (to do this fast, run them under cold water), then turn parchment paper over. Repeat process with remaining dough, dividing evenly between baking sheets, to make 6–8 more cookies.
  • Do Ahead: Cookies can be baked 3 days ahead. Let cool; store airtight at room temperature.

BUCKWHEAT SUGAR COOKIES — THE BIRKETT MILLS
From thebirkettmills.com
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BUCKWHEAT SUGAR COOKIES RECIPE - LOS ANGELES TIMES
Oct 29, 2008 · In a medium mixing bowl, cream the butter with the sugar, salt and cinnamon, using the back of a large spoon. Stir in the vanilla extract and nuts.
From latimes.com
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Oct 29, 2008 · 1/2 cup flour. 1. In a medium mixing bowl, cream the butter with the sugar, salt and cinnamon, using the back of a large spoon. Stir in the vanilla extract and nuts. 2. In a separate bowl, sift ...
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From annclarkcookiecutters.com
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From grainmillwagon.com
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Preheat oven to 375. Mix butter, honey, sugar and egg until combined. Add buckwheat flour, salt and baking soda and mix until fully combined. Use a 1 1/2 tbsp cookie scoop or drop 1 1/2 tbsp of dough on a parchment-lined baking sheet. The batter will be wet and the cookies will spread so leave about 3 inches between each cookie.
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Preheat the oven to 180C/160C Fan/Gas 4. Line a couple of baking sheets (or 1 if baking in 2 batches) with baking parchment. Roughly chop the dark chocolate, and melt it either in a suitable bowl ...
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Cool slightly, then beat in eggs, 1 at a time. Stir in vanilla extract. Step 4. In a separate bowl, mix buckwheat flour, baking soda, and salt together. Add to chocolate mixture, stirring constantly to mix well. Pour batter into the prepared baking dish and smooth out the top.
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Jan 19, 2021 · Preheat the oven to 350 degrees. Mix the dry ingredients together (flours, oats, cinny, salt, baking soda, sugar). Stir in the oil, maple syrup, vanilla, and raisins until well combined. Stir in the hot water last. Dollop batter onto a parchment paper-lined baking sheet. Bake for 9-11 minutes or until lightly golden.
From oatmealwithafork.com
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