Since I started baking one of my biggest passion have been making cookies. I've made this Chocolate chip recipe from Martha Stewart for ages, but in this cases instead of adding all purpose flour I used buckwheat that is a completely gluten free grain with a tasty flavor. Feel free to use any flour you like.
Makes 1o cookies
INGREDIENTS
4 ounces (110g) bittersweet chocolate, coarsely chopped (I use 70% cocoa)
2 tablespoons (30g) salted butter
1/4 + 1/8 cups (75g) light brown sugar
1 teaspoon (5ml) pure vanilla extract
1 large egg
1/3 cup (40g) buckwheat flour
1/4 teaspoon baking powder
A pinch of sea salt
1/2 cup (55g) chocolate chips or dark chocolate roughly chopped
Topping (optional)
sea salt flakes
DIRECTIONS
1. Melt the chocolate and butter in a large stainless steel bowl placed over a pan of simmering water. Stirring occasionally until smooth, and then remove from heat. Set aside to cool for a few minutes.
2. Meanwhile the chocolate mixture is resting, in a medium bowl whisk together light brown sugar, vanilla paste and egg, until combined. The mixture should be pale and fluffy. This step might takes you no more than 3 minutes.
3. Next, add the chocolate mixture and whisk everything until well-combined.
4. Stir in the flour, baking powder and salt with a rubber spatula just until everything is incorporated. Finally, stir in chocolate chips. Let the dough rest for 10 minutes.
5. Meanwhile the dough is resting, preheat oven to 350 F (180ºC) and place a rack in the centre of the oven. Line a baking sheet with parchment paper or a Silpat nonstick baking mat.
5. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheet. Bake until cookies crackly yet soft in centre, about 8 to 10 minutes. Let cool on the baking sheet, transfer to a wire rack to cool completely.
DECORATION (optional)
Sprinkle some sea salt flakes on top.
Recipe inspired from Martha Stewart Outrageous Chocolate Chunk Cookies
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Enjoy!
Love ByCookie