Ingredients with Measurements:
- 1 cup buckwheat flour
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
Special equipment needed:
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, and salt.
3. In another mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add in the egg and vanilla extract, and beat until well combined.
5. Gradually mix in the dry ingredients until the dough comes together.
6. Fold in the chocolate chips.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden brown.
9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 2 dozen cookies
Nutritional information:
Per serving (1 cookie):
Calories: 120
Total Fat: 6g
Saturated Fat: 3.5g
Cholesterol: 15mg
Sodium: 85mg
Total Carbohydrate: 16g
Dietary Fiber: 1g
Total Sugars: 10g
Protein: 1g
Substitutions for ingredients:
- Buckwheat flour can be substituted with whole wheat flour or gluten-free flour blend.
- Semisweet chocolate chips can be substituted with dark chocolate chips, milk chocolate chips, or white chocolate chips.
Variations:
- Add 1/2 cup chopped nuts such as walnuts, pecans, or almonds.
- Add 1/2 cup dried fruit such as raisins, cranberries, or cherries.
- Add 1 tsp ground cinnamon or nutmeg for a warm spice flavor.
Tips and tricks:
- Make sure the butter is softened to room temperature for easier creaming.
- Chill the dough for 30 minutes before baking for thicker cookies.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Reheat the cookies in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter or in a cookie jar for a casual presentation.
Garnishes:
Dust the cookies with powdered sugar or drizzle with melted chocolate for a fancier presentation.
Pairings:
Serve the cookies with a glass of milk or a cup of coffee or tea.
Suggested side dishes:
No side dishes needed.
Troubleshooting advice:
- If the cookies spread too much, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add 1-2 tbsp of milk to the dough.
- If the cookies are too sweet, reduce the amount of sugar by 1/4 cup.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before handling food.
Food history:
Buckwheat is a gluten-free grain that has been cultivated for thousands of years in Asia and Europe. It was brought to North America by early settlers and became a popular ingredient in traditional dishes such as pancakes and porridge.
Flavor profiles:
These Buckwheat Chocolate Chip Cookies have a nutty and earthy flavor from the buckwheat flour, balanced by the sweetness of the chocolate chips and brown sugar.
Serving suggestions:
These cookies are perfect for a snack or dessert, and can be enjoyed any time of the day.
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Taste: Sweet, Nutty, Chocolatey, Chewy