Components:
1 cup flour
1/3 cup stone-ground buckwheat flour
1/2 cup unsalted butter, at room temperature
1 cup sugar
1 egg, at room temperature
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2/3 teaspoon baking powder
1 cup bittersweet chocolate chips
Instructions:
My ideas:
It has been bitterly, bitterly chilly right here. No main snow fortunately however day after day of tempertures within the low teenagers and single digits. I’ve been making an attempt to make issues that use the oven or require one to boil water to assist heat up the home with out turning up the thermostat. In case you are a very long time reader, you most likely have seen I don’t do lots with entire wheat flour. The straightforward cause is that I don’t take care of it and if I eat an excessive amount of of, I really feel a bit queasy. Not true of buckwheat which isn’t really wheat in any respect. It has a nutty taste and is excessive in fiber and protien. I largely use it to make crepes or pancakes so I believed I’d department out and make cookies with it. We’re fortunate to reside inside driving distance to a working, historic grist mill. They’ve just a few occasions all year long (together with my favourite, the corn roast) and we like to choose up some flours whereas we’re there. Their buckwheat is basically tasty and a bit coarse. It provides the cookies a pleasant nutty taste (with out nuts, which I don’t love in cookies) and a firmer, chewier texture. Word: Buckwheat must be saved within the fridge or freezer to maintain it from spoiling. I favor the freezer personally. ,
