Hey hey friends. How’s everyone fairing in this delayed winter we’re having? So much rain! And hail!
I got hit by an awful cold this week, had to stay home from work for two days and basically slept like a rock for the whole time. I even lost my voice! Still getting over it now.
When I’m stuck at home like that I always get so stir crazy. Especially because I want to get into the kitchen and experiment away! But no one wants baked goods from a sicko. Ick.
This weekend I was finally feeling well enough to bang out these cookies. Lemme tell you… they are so yummy.
Aight– let’s get this straight: chocolate chip cookies are such a staple for a good reason. They never get old. Buuut, sometimes it’s fun to mix things up a bit and give them a different spin. I’ve got so many specialty flours from my bread baking adventures so I thought, why not give that a try!
These cookies are so toasty and tasty! The buckwheat flour gives them something super unique and unexpected. Paired with the nutty browned butter and the great texture from the add-ins. They’re perfect.
Ingredients:
1 cup all purpose flour
1/4 cup buckwheat flour
1teaspoon baking soda
1/2 teaspoon salt
4 ounces butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg, room temperature
2 teaspoons vanilla bean paste
1 cup pecans, toasted and coarsely chopped/cooled
1 1/2 cups unsweetened flaked coconut, toasted/cooled
4 ounces dark chocolate, coarsely chopped
Flaky sea salt, for topping (optional)
In a small frying pan, slowly melt the butter over low-medium heat. Keep your eye on it. It will start to bubble and eventually turn golden brown. The whole process takes about 15 minutes, but be careful not to burn it! Allow to cool to room temperature.
Here’s how far I took my butter. You can see the toasty brown milk solids at the bottom of the pan.
Mixing: In a small mixing bowl, whisk together your dry ingredients (up to the salt on the ingredients list). In a bigger bowl, whisk together your sugars, butter, eggs & vanilla. Fold the dry ingredients into the wet until just combined. Add the nuts, coconut and chocolate and fold together. Wrap the bowl in plastic and chill for at least an hour (you can chill overnight if you want).
To bake: Preheat the oven to 350 degrees and line a baking sheet with parchment. Scoop cookies and place evenly on the baking sheet. Flatten the cookies slightly with your hand. Top with flaky sea salt if desired. Bake for about 12 minutes, rotating the pan halfway through. Allow to cool and enjoy.
Don’t these look awesome? I love the color that buckwheat flour gives baked things. I made strawberry pies with buckwheat flaky crust at the bakery when I was working there and they just looked beautiful.
I think I’ll give this recipe a shot with some rye flour next. I’ve been tempted to buy a flour mill so I can do a little home milling for my sourdough and I’d love to use fresh flours for all sorts of things.
Anywhooo! These are delish. Make ’em nao!
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