Who doesn’t get tired of wheat flour once in a while? To keep things interesting, I’ve been experimenting with buckwheat, chicpea, pearl millet, and oat flours (among others), with some great results.
Beat together, until light and fluffy:
1 c (2 sicks) unsalted butter
1 1/4 c dark brown sugar
Sift together, then add to mixture, gradually:
1 1/3 c buckwheat flour
2/3 c all-purpose flour
⅓ cup unsweetened cocoa powder
1 T baking powder
1/4 t. salt
1/8 t. nutmeg (optional — brings out the buckwheat taste)
Finish by stirring in:
1 t. strong coffee or espresso
3/4 c. mini chocolate chips
Roll dough into a log (wrapped in waxed paper) and chill for a half hour, then cut into thin rounds.
Bake on parchement paper at 375 degree for 12 – 15 minutes. Remove from paper after cooling (trying to remove hot will break the cookies).
Adapted from this recipe from Ben Cuit in Bon Apetit.
