Yup, you read that right. And yes, it is the second chocolate chip cookie post this week, not sure what's up with that, but ever since I spotted a delicious looking whole wheat chocolate chip cookie on my friend Mary's blog, Barefeet in the Kitchen, I've been planning to experiment with chocolate chips and whole grains. But I didn't make these because I was looking for a healthier cookie. If you follow this blog you probably know that I rarely if ever make something just because it's healthy. I choose to make food that satisfies my hunger, my cravings or my curiosity. Often that turns out to be super healthy, other times, not so much. One thing that's pretty consistent is that my taste buds usually come down on the side of whole foods.
In this case I think that whole grains really contribute to the deliciousness of this cookie. They give it a richness and that 'x' factor.
Since I've been obsessed with buckwheat for a while now, I'm going to put it to the ultimate test: can it be baked into a tender, chewy irresistible chocolate chip cookie?
Yes, yes, and yes! I never doubted it, buckwheat is amazing. These cookies have a slight crunch on the outside, and a thick, moist, chewy interior. There is a little bit of an oatmeal cookie quality to them.
Buckwheat Chocolate Chip Cookies ~~~adapted from Barefeet in the Kitchen
oven to 350
makes approx 2 dozen cookies
1/2 cup unsalted butter, barely softened
1/4 cup white sugar
3/4 cup brown sugar
- Beat the butter and sugars for several minutes until fluffy.
1 Tbsp vanilla extract
1 egg
- Add in the vanilla and egg, beat well.
1 cup buckwheat flour
3/4 cup white whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cornstarch works too (this contributes to the soft and chewy texture of this cookie)
- Whisk the above dry ingredients together, then add to the wet ingredient.
1 cup semi-sweet or bittersweet chocolate chips
- Mix well, and fold in the chocolate chips.
- Drop by medium sized scoops onto a silpat or parchment lied baking sheet.
- Bake for about 10 minutes. The cookies will appear slightly underdone. Let them cool on the baking sheet for a few minutes, then transfer to a rack.
These cookies are a gourmet treat when you pair them with a cold glass of milk.
Happy First Day of Fall!
food that satisfies my hunger, my cravings or my curiosity = YES! So well said!
ReplyDeleteAnd sometimes it's healthy and other times, not at all..and that's okay! And great! :)
And these cookies - I would have never thought that buckwheat can produce a soft cookie and I would have feared them making cookies very tough and dry and just not the soft 'n chewy cookie I really crave with CCCookies, but you have proven my thoughts wrong and love the oatmeal undertones you speak of!
Do so agree. I used only wholemeal flour for most of my life and only stopped when I started my blog. Now I generally use half wholemeal or spelt and half white, although I do like experimenting with different flours and sometimes still use 100% wholemeal. Buckwheat is one of my favourites and I use it quite a lot. So, this is a very long winded way of saying, I think I'd be very happy with your cookies and I've bookmarked the recipe.
ReplyDeleteThose look awesome Sue! I've never made buckwheat cookies before. They look like they have some really interesting texture. Love the height of them in the photos. Bookmarked!
ReplyDeleteNever thought about buckwheat in cookies before, but these look delicious. Will be looking around your blog for inspiration.
ReplyDeleteI have never cooked with buckwheat, so these cookies are a real temptation for me. I never would have thought of using it in cookies and I'm really curious as to what their taste and texture might be. Have a wonderful weekend. Blessings...Mary
ReplyDeleteI love this twist on the cookies, Sue. I definitely prefer whole grains in this type of cookie these days. Between this version and your espresso shortbread, there is definitely some baking in my future!
ReplyDeleteYes, yes, yes! I love oatmeal cookies. I love chocolate chip cookies...and I love buckwheat. These could be the next care package option! Oh, I forgot...it's for my daughter, not me. She would love them too.
ReplyDeletegreat recipe!....i adapted the recipe to suite my husband's wheat allergy by substituted the 3/4cup of whole wheat flour for coconut flour ....they turned out yummy!
ReplyDeleteWonderful, moist and easy to make. I subd the whole wheat with 3/4c of Sorghum "Sweet" flour. I also subd the corn starch with Xantham Gum of 1/2 tsp. Thanks so much for a wonderful cookie recipe.
ReplyDeleteI just made these but browned the butter first. I didn't have a scoop so I just rolled them into ~1 tbsp size balls and baked them. Mine didn't spread out at all though. Did you have to press yours into discs first or did they naturally spread out? Maybe it's because I used browned butter....
ReplyDelete