The classic chocolate chip cookie is a riot of crunch, when whole buckwheat replaces nuts in the dough.
Photo By Caren Alpert/Courtesy Chronicle Books
The following is an excerpt from The New Whole Grains Cookbook by Robin Asbell (Chronicle Books, 2007). The excerpt is from Chapter 7: Whole Desserts.
Chocolate Chunk Buckwheat Cookies
Makes 12 cookies
The classic chocolate chip cookie is a riot of crunch, when whole buckwheat replaces nuts in the dough. Don't try any other raw grains for this—only buckwheat has a chewable texture.
1/2 cup unsalted butter, softened
1 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 cup plus 2 tablespoons whole wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buckwheat groats
6 ounces semisweet chocolate, chopped into 1/2-inch chunks
1. Preheat the oven to 375°F. In a stand mixer or bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg, vanilla, and almond extract until well mixed.
2. In a small bowl, mix the flour, baking soda, salt, and buckwheat, and add to the butter mixture, beating to incorporate. When the flour is mixed in, add the chocolate and stir until combined.
3. Drop 2-tablespoon-sized balls of dough onto ungreased sheet pans, with 3 inches of space between the balls. The cookies will spread while baking. Bake for 6 minutes, switch the pans in the oven, then bake for 4 to 6 minutes more. A pale, soft center surrounded by golden brown cookie is the desired result.
4. Let the cookies cool on the pans for 5 minutes, then transfer to cooling racks with a spatula. Let cool completely before storing in an airtight container for up to a week.
For more whole grains recipes, read the original article, "Cooking with Whole Grains: The New Whole Grains Cookbook."