Whole Grains Recipes: Chocolate Chunk Buckwheat Cookies

The classic chocolate chip cookie is a riot of crunch, when whole buckwheat replaces nuts in the dough.


| February 2011 Web



chocolate chunk buckwheat cookies

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.





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