I like to use whole wheat flour in baking just to increase my fiber intake by eating the whole grains. I also think that the whole wheat flour adds a nuttiness and sweetness to baked goods. When baking, I typically use 1/2 white flour and 1/2 whole wheat flour because the gluten in whole wheat flour is less elastic and therefore produces a heavier, denser cookie. In this cookie, the buckwheat flour is gluten-free, so I thought I'd try it without going half & half. & it wasn't too dense.
- 1 cup whole wheat flour
- 1/2 cup buckwheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 stick unsalted butter, softened
- 1/2 cup firmly packed brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 c bittersweet chocolate chips, or chocolate of your preference
1. Preheat oven to 350 degrees, line 2 baking sheets with silicon liner or spray with non-stick spray.
2. Beat butter and sugars in stand mixer for 3-5 minutes.
3. While mixing, sift flours, baking powder, baking soda, and salt into large bowl.
4. Add egg and vanilla and beat to combine, scrape down sides, slowly add flour mixture (see picture below) beat until combined. Then fold in chocolate.
5. Use a spoon or scoop to scoop dough onto baking sheets.
6. Bake for 12-18 minutes.
Nutrition Information per cookie:
Calories: 228 Total Fat: 12g Saturated Fat: 7g
Sodium: 10mg Total Carbs: 30g Protein: 3g