Buckwheat and Chocolate Cookies
We took our most popular cookie recipe—chewy chocolate chip cookies—and made a few changes. We replaced some of the unbleached flour with buckwheat flour for a toasted, nutty aroma, plus fibre; we reduced the amount of sugar by a quarter and the chocolate by more than half; we added a bit of instant coffee (which […]
Ingredients
- 1 cup (150 g) unbleached all-purpose flour
- 1/2 cup (75 g) buckwheat flour
- 2 tsp instant coffee powder
- 1/2 tsp baking soda
- 1 pinch salt
- 3/4 cup (170 g) unsalted butter, melted
- 3/4 cup (160 g) brown sugar
- 1 egg
- 1 egg yolk
- 3 oz (85 g) dark chocolate, chopped
- 1/2 cup (85 g) roasted almonds, chopped
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with silicone mats or parchment paper.
- In a bowl, whisk together the flours, instant coffee, baking soda and salt.
- In another bowl, combine the butter and brown sugar with a wooden spoon. Add the egg and yolk and stir until well combined. Stir in the flour mixture, chocolate and almonds.
- Using a 3-tbsp (45 ml) ice cream scoop, form the dough into balls and place them 6 per sheet, leaving room between them. Flatten the balls with the palm of your hand.
- Bake one sheet at a time for about 10 minutes or until the cookies are a light golden brown at the edges but still soft in the centre. Let cool on the baking sheet.
We took our most popular cookie recipe—chewy chocolate chip cookies—and made a few changes. We replaced some
of the unbleached flour with buckwheat flour for a toasted, nutty aroma, plus fibre; we reduced the amount of sugar
by a quarter and the chocolate by more than half; we added a bit of instant coffee (which brings a deep, rich taste) and threw in some chopped roasted almonds for texture and crunch. Behold, an equally delicious but better-for-you chocolate chip cookie!