15/11/2015

Chocolate Chip Buckwheat Cookies

Ever since I read about triple chocolate buckwheat cookies in Simply Nigella, I knew I had to try baking some. It’s like an itch in my brain that won’t go away until I give in and buy the ingredients.

I reread the recipe yesterday, and realised that the inspiration for Nigella’s recipe was from London Bakes. *waves at Kathryn*

Nigella’s recipe sounds lovely but, well, I couldn’t be faffed with different bowls, and melting chocolate. I wanted quick and easy. Off to London Bakes I went, and got the original recipe.

Here are the (slightly tweaked, of course) results.

115g cold butter, cubed

150g soft muscovado sugar (I prefer less sweet cookies)

1 egg

1 teaspoon vanilla extract

180g buckwheat flour

1/4 teaspoon bicarbonate of soda

1/2 teaspoon salt (plus extra to sprinkle on top if you're so inclined)

150g dark chocolate (70%), chopped (I only had 100g, so made the weight up with cinnamon baking chips)

Beat the cold butter and sugar until light and fluffy. This takes about 5 minutes and do use a handheld electric whisk if you can. It takes a while to get the butter to soften enough to take up the sugar. (I’m sure soft butter would be okay too, to cream with the sugar if you do not have an electric whisk.)

Add the egg and vanilla and whisk until everything is mixed in, and smooth.

Add all of the dry ingredients and beat until just combined, no more than that.

At this point I put the dough bowl in the fridge, as it was quite late at night, and the dough is rather sticky.

Sunday morning rolled around.

Preheat the oven to 180C/350F and line a baking tray with non-stick baking parchment, or silicone liner.

Roll into balls (I basically just squidged the cookie dough into round shapes) and place on the baking tray. Space well apart, as they spread.

Bake for 8 - 10 minutes until the cookies are just golden around the edges. Allow to cool on the baking tray for 10 - 15 minutes before transferring to a wire rack to finish the job.

London Bakes: “Any extra dough can be popped in the freezer and baked from frozen - just add a couple of minutes to the cooking time.”

They are crisp around the edges, and soft in the middle at 10 minutes’ baking. There is a slightly different mouthfeel – perhaps akin to rice flour – but they are very tasty indeed.

Dough

Spaced

Proto Cookie

Spreading

Baked

Gratuitous Close Up

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