14
Buckwheat Chocolate
Chunk Cookies
The nuttiness of the buckwheat
is a perfect match for chunks of
bittersweet chocolate.
Makes about 4 dozen cookies
1½
cups unbleached, all-purpose flour
¾
cup buckwheat flour (or may
substitute whole-wheat flour)
1
teaspoon baking soda
1
teaspoon kosher salt
½
teaspoon espresso powder
16
tablespoons (2 sticks) unsalted
butter, cut into 1-inch pieces,
room temperature
1
cup packed light brown sugar
½
cup granulated sugar
2
large eggs, room temperature
1½
teaspoons pure vanilla extract
2
cups chopped bittersweet chocolate
Flaked sea salt, for sprinkling
1. Put the flours, baking soda, salt, and
espresso powder into a medium mixing
bowl. Mix on Speed 1 to fully combine, at
least 30 seconds. Reserve.
2. Put the butter into a large mixing bowl.
Mix, starting at Speed 1 and increasing to
Speed 3, until light and creamy. Add the
sugars and mix on Speeds 2 to 4 until very
light, scraping down the sides of the bowl
as necessary, where it seems that much
of the sugar has dissolved into the butter,
about 2 minutes. Add the eggs, one at
a time, mixing on Speed 2, and then the
vanilla extract. Add the dry ingredients and
mix on Speed 2 until just combined, and
then add the chopped chocolate and mix
on Speed 2 until evenly incorporated.
3. Scoop the dough into even, golf ball-sized
rounds and place on a parchment-lined
tray or baking sheet. Wrap well with plastic
wrap and allow to chill for a minimum of 1
hour, or up to overnight.
4. Preheat oven to 350°F with racks in the
lower and upper thirds of the oven. Line
two baking sheets with parchment paper.
5. Once the oven has preheated, place the
chilled dough onto the baking sheets and
bake until just browned and set at the
edges, about 15 minutes. Remove and
immediately sprinkle baked cookies with a
pinch of flaked sea salt. Allow pans to cool
prior to baking remaining dough.
Nutritional information per cookie:
Calories 137 (48% from fat) • carb. 17g • pro. 2g
fat 8g • sat. fat 4g • chol. 18mg • sod. 78mg
calc. 3mg • fiber 1g
Crunchy Peanut Butter
Chip Cookies
Using a mixture of creamy peanut
butter and shelled, roasted peanuts
makes each bite of these tender cookies
packed full of peanut flavor.
Makes about 5 dozen cookies
2
cups unbleached, all-purpose flour
¾
teaspoon kosher salt
½
teaspoon baking powder
¼
teaspoon baking soda
16
tablespoons (2 sticks) unsalted
butter, cut into 1-inch pieces,
room temperature
1½
cups creamy peanut butter, preferably
unsweetened (both traditional and
natural styles work well, just be sure
to fully stir the natural style to
prevent separation)
1
cup packed light brown sugar
½
cup granulated sugar
2
large eggs, room temperature
1
teaspoon pure vanilla extract
1
cup roasted, unsalted peanuts
½
cup miniature chocolate chips
Turbinado sugar mixed with flaked
sea salt, for sprinkling
1. Preheat oven to 350°F with racks in the
lower and upper thirds of the oven. Line
two baking sheets with parchment paper.
2. Put the flour, salt, baking powder, and soda
into a medium mixing bowl. Mix on Speed
1 to fully combine, at least 30 seconds.
Reserve.
3. Put the butter and peanut butter into
a large mixing bowl. Mix, starting at
Speed 2 and increasing to Speed 5, until
homogenous, about 2 minutes. Scrape
down the sides of the bowl and then add
the sugars. Mix on Speeds 2 to 4 until
very light, when it seems that much of
the sugar has dissolved into the butter/
peanut butter, about 2 minutes. Add the
eggs, one at a time, mixing on Speeds 2
to 3, and then the vanilla extract. Add the
dry ingredients and mix on Speed 2 until
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6/15/20 4:38 PM
6/15/20 4:38 PM
