Chocolatechunkbuckwheatcookies Recipes

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LOW FODMAP SALTED BUCKWHEAT CHOCOLATE CHUNK COOKIES



Low FODMAP Salted Buckwheat Chocolate Chunk Cookies image

Low FODMAP Salted Buckwheat Chocolate Chunk Cookies are yet another easy chocolate chunk cookie to add to your repertoire - this time featuring buckwheat flour. Buckwheat flour has been lab tested by Monash University and is low FODMAP in 2/3 cup (100 g) portions, which is plenty to showcase in a recipe like this. And it is naturally gluten-free, so our final cookie is as well. Low FODMAP Serving Size Info: Makes 22 cookies; 22 servings; serving size 1 cookie

Provided by Dédé Wilson

Categories     Dessert     Treat

Time 2h30m

Number Of Ingredients 12

¾ cup (109 g) plus 1 tablespoon low FODMAP gluten-free all-purpose flour, (such as Bob Red Mill's 1 to 1 Gluten Free Baking Flour)
½ cup (63 g) buckwheat flour, (such as Bob Red Mill's Buckwheat Flour)
½ teaspoon baking powder; (use gluten-free if following a gluten-free diet)
½ teaspoon baking soda
1¼ teaspoon kosher salt, (plus extra)
½ cup (113 g; 1 stick) unsalted butter, (cut into pieces)
⅔ cup (141 g) firmly packed light brown sugar
½ cup (99 g) sugar
1 teaspoon vanilla extract
2 large egg yolks, (at room temperature)
1 large egg, (at room temperature)
6- ounces (170 g) bulk or bar bittersweet chocolate, (preferably around 65 to 70 % cacao, cut into chunks, divided)

Steps:

  • Whisk together the flour, buckwheat, baking powder, baking soda and 1 ¼ teaspoons kosher salt to aerate and combine. Set aside.
  • Melt the butter in a large bowl in the microwave (in which case this can be a one-bowl recipe) or melt in a saucepan then transfer to a large mixing bowl.
  • Whisk in both sugars until the mixture is lightened in color and creamy in texture, which is more than you might usually do for chocolate chunk cookies. Whisk in vanilla extract, then whisk in the egg yolks and egg, one at a time, until everything is well combined.
  • Add dry ingredients and use a silicone spatula or sturdy wooden spoon to stir until a few floury streaks remain. Add about three-quarters of the chopped chocolate, mixing just to distribute. Cover bowl with plastic wrap and refrigerate for 2 hours. (You can refrigerate overnight if you like).
  • Position racks in upper and lower third of oven. Preheat to 375°F (190°C). Line two half-sheet pans with parchment paper. Create 2-inch (5 cm) balls - we like using a trusty scoop -and space 6 of them evenly apart on each prepared pans (see images). Top with extra pieces of chocolate. Keep extra dough chilled as first batches bake.
  • Bake cookies, rotating pans top to bottom and front to back halfway through, until edges are golden brown, but centers are still a bit soft, 8 to 10 minutes. Remove pans from oven and tap on a sturdy heatproof surface to slightly deflate cookies. Immediately sprinkle with extra salt and cool pans on racks. Repeat with remaining dough.
  • Cookies are amazing slightly warm and once cooled can be stored at room temperature in an airtight container for up to 3 days.

Nutrition Facts : Calories 159 kcal, Carbohydrate 23 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 168 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving

SALTY BUCKWHEAT CHOCOLATE CHUNK COOKIES



Salty Buckwheat Chocolate Chunk Cookies image

If you want to bake these cookies now and don't have buckwheat flour on hand, whole wheat flour is an acceptable substitute. Your cookies won't have the same depth of flavor, but they will still be delicious.

Provided by Sarah Jampel

Categories     Bon Appétit     Dessert     Cookies     Bake     Chocolate     Butter     Egg     Dark Chocolate     Vegetarian     Soy Free     Peanut Free     Tree Nut Free     Kid-Friendly

Yield Makes 16-18

Number Of Ingredients 12

½ cup (1 stick) unsalted butter, cut into 8 equal pieces
1 cup (125 g) all-purpose flour
½ cup (63 g) buckwheat flour
½ tsp. baking powder
½ tsp. baking soda
1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt; plus more (optional)
⅔ cup (packed; 133 g) light brown sugar
½ cup (100 g) granulated sugar
1 large egg
2 large egg yolks
1 tsp. vanilla extract
6 oz. bittersweet chocolate (65% - 75% cacao) bars or wafers (disks, pistoles, fèves), coarsely chopped

Steps:

  • Heat butter in a small saucepan over the lowest heat possible until melted (you don't want it to sputter or brown), about 5 minutes.
  • Meanwhile, whisk both flours, baking powder, baking soda, and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a medium bowl.
  • Scrape butter into a large bowl and add brown sugar and granulated sugar. Whisk vigorously until butter is absorbed into sugar, about 30 seconds. Add egg, then egg yolks, one at a time, whisking to combine after each addition; whisk in vanilla. Mixture should look much lighter in color and be almost creamy.
  • Add dry ingredients and use a rubber spatula or wooden spoon to stir until just incorporated and almost no dry streaks remain. Set aside a handful of chocolate, then add remaining chocolate to batter. Gently mix just to evenly distribute. Cover bowl with a kitchen towel (a silicone lid or plastic wrap also works) and chill 2 hours.
  • Place racks in upper and lower thirds of oven; preheat to 375°F. Line 2 baking sheets with parchment. Using a tablespoon, scoop out 2-Tbsp. portions of dough (or, if you have one, this is a leveled-off #30 cookie scoop or a heaping #40) and place 5 on each baking sheet, spacing evenly. Roll into balls and gently press 2-3 pieces of reserved chocolate onto the top of each one. It's okay to jam the chocolate on there-some pieces can even be vertical. Cover and chill any remaining dough.
  • Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until edges are golden brown and centers are puffed, 8-10 minutes.
  • Working one at a time, pull baking sheets out of the oven and tap lightly on the stove to deflate cookies. Sprinkle with Diamond Crystal kosher salt (if you're using Morton, skip it: the crystals are too large). Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
  • Let baking sheets cool, then turn parchment paper over. Repeat process with remaining dough, dividing evenly between baking sheets, to make 6-8 more cookies.
  • Do Ahead: Cookies can be baked 3 days ahead. Let cool; store airtight at room temperature.

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES



Oatmeal Cranberry White Chocolate Chunk Cookies image

Oatmeal cookies using dried cranberries and white chocolate chips, or you can use chocolate chips if you wish.

Provided by Christina

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 44m

Yield 30

Number Of Ingredients 9

⅔ cup butter, softened
⅔ cup packed brown sugar
2 eggs
1 ½ cups rolled oats
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 ¼ cups dried cranberries
⅔ cup coarsely chopped white chocolate

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets.
  • Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.

Nutrition Facts : Calories 133.6 calories, Carbohydrate 18.8 g, Cholesterol 24.1 mg, Fat 6 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 3.5 g, Sodium 119.7 mg, Sugar 10.4 g

SALTED CHOCOLATE CHUNK SHORTBREAD COOKIES



Salted Chocolate Chunk Shortbread Cookies image

These wildly popular cookies were developed by Alison Roman for her cookbook, "Dining In: Highly Cookable Recipes." "I've always found chocolate chip cookies to be deeply flawed (to know this about me explains a lot)," she writes. "Too sweet, too soft, or with too much chocolate, there's a lot of room for improvement, if you ask me. But no one asked me, and rather than do a complete overhaul on the most iconic cookie known to man, I took all my favorite parts and invented something else entirely. Made with lots of salted butter (it has a slightly different flavor and a deeper saltiness than using just salt - I prefer unsalted butter everywhere else but here), the dough has just enough flour to hold it together and the right amount of light brown sugar to suggest a chocolate chip cookie."

Provided by Alison Roman

Categories     cookies and bars, dessert

Time 45m

Yield 24 cookies

Number Of Ingredients 9

1 cup plus 2 tablespoons/255 grams total salted butter (2¼ sticks), cold (room temperature if you're using a handheld mixer), cut into ½-inch pieces (see note)
1/2 cup/100 grams granulated sugar
1/4 cup/55 grams light brown sugar
1 teaspoon vanilla extract
2 1/2 cups/325 grams all-purpose flour (see Tip)
6 ounces/170 grams semi-sweet or bittersweet dark chocolate, chopped (not too fine; you want chunks, not little shards)
1 large egg, beaten
Demerara sugar, for rolling
Flaky sea salt, for sprinkling

Steps:

  • Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it's super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour.
  • Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don't worry about getting it totally perfect. (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.
  • Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges).
  • Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together - the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won't spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 20 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 12 grams, Sodium 135 milligrams, Sugar 9 grams, TransFat 1 gram

FAVORITE BLACK WALNUT COOKIES



Favorite Black Walnut Cookies image

An easy cookie to make, with the distinctive flavor of black walnuts. It is especially good with a nice cup of tea, or coffee.

Provided by Terri McDougal

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Yield 24

Number Of Ingredients 8

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 egg
3 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
1 cup chopped black walnuts

Steps:

  • In a large bowl, cream butter, white sugar, and brown sugar. Add eggs and beat until smooth. Sift together flour, baking soda, and salt. Stir dry ingredients into the creamed mixture until well blended. Stir in walnuts last. Shape dough into logs about 2 inches in diameter, wrap them in wax paper, and refrigerate until firm.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Slice dough logs into 1/2 inch slices, and place on baking sheet. Bake in preheated oven for 8 to 10 minutes. Mmmm nuttylicious!

Nutrition Facts : Calories 229.9 calories, Carbohydrate 29.8 g, Cholesterol 35.8 mg, Fat 11.3 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 5.2 g, Sodium 186.4 mg, Sugar 17.4 g

VINTAGE CHOCOLATE CHIP COOKIES



Vintage chocolate chip cookies image

An easy chocolate chip cookie recipe for soft biscuits with a squidgy middle that will impress family and friends. Make plenty as they're sure to be a hit

Provided by Valerie Barrett

Categories     Afternoon tea, Treat

Time 25m

Yield Makes 30

Number Of Ingredients 9

150g salted butter, softened
80g light brown muscovado sugar
80g granulated sugar
2 tsp vanilla extract
1 large egg
225g plain flour
½ tsp bicarbonate of soda
¼ tsp salt
200g plain chocolate chips or chunks

Steps:

  • Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.
  • Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.
  • Beat in 2 tsp vanilla extract and 1 large egg.
  • Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.
  • Add 200g plain chocolate chips or chunks and stir well.
  • Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.
  • Bake for 8-10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.
  • Leave on the tray for a couple of mins to set and then lift onto a cooling rack.

Nutrition Facts : Calories 121 calories, Fat 6.3 grams fat, SaturatedFat 3.8 grams saturated fat, Carbohydrate 14.7 grams carbohydrates, Sugar 9.5 grams sugar, Fiber 0.5 grams fiber, Protein 1.3 grams protein, Sodium 0.2 milligram of sodium

CHOCOLATE CHIP COOKIES



Chocolate Chip Cookies image

You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It's a little more complicated, and you'll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don't skimp on good chocolate, and the sea salt is not an option - it's the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you're in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.)

Provided by David Leite

Categories     snack, cookies and bars, dessert

Time 45m

Yield 1 1/2 dozen 5-inch cookies

Number Of Ingredients 12

2 cups minus 2 tablespoons cake flour (8 1/2 ounces)
1 2/3 cups bread flour (8 1/2 ounces)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/4 cups unsalted butter (2 1/2 sticks)
1 1/4 cups light brown sugar (10 ounces)
1 cup plus 2 tablespoons granulated sugar (8 ounces)
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt

Steps:

  • Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  • Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  • When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  • Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Nutrition Facts : @context http, Calories 399, UnsaturatedFat 6 grams, Carbohydrate 67 grams, Fat 18 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 254 milligrams, Sugar 29 grams, TransFat 1 gram

CHOCOLATE CHUNK BUCKWHEAT COOKIES



Chocolate Chunk Buckwheat Cookies image

This recipe is from "The New Whole Grains Cookbook" I love the texture of the Kasha used, and adore these cookies.

Provided by kelly in TO

Categories     Drop Cookies

Time 25m

Yield 12 cookies

Number Of Ingredients 11

1/2 cup unsalted butter, softened
1 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 cup whole wheat pastry flour
2 tablespoons whole wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buckwheat groats (Kasha)
6 ounces semisweet chocolate, chopped into 1/2 inch chucks

Steps:

  • Preheat over 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.
  • 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.
  • Drop 2-tablespoon-size balls of dough onto ungreased sheet pans, leaving 3 inches of space between the balls. The cookies will spread while baking.
  • Bake for 6 minutes, reverse the position of 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.
  • Let the cookie 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.

Nutrition Facts : Calories 260.9, Fat 15.8, SaturatedFat 9.6, Cholesterol 38, Sodium 119.2, Carbohydrate 31.8, Fiber 3.9, Sugar 18, Protein 4.2

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2020-04-15 Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours. Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). …
From seriouseats.com


CHOCOLATE CHUNK TEFF OATMEAL COOKIES WITH ALMONDS AND …
2016-11-28 The teff oatmeal cookie recipe below is heavily inspired by the original recipe (which contains whisky currants) but there’s one big (or small) difference: it makes only 6 large …
From treatswithatwist.com


EASY BUCKWHEAT COOKIES (GLUTEN-FREE, DAIRY-FREE) - DISH BY DISH
2020-10-19 Prepare Cookie Dough. In a large bowl, beat the sugar and softened coconut oil together, then add in the egg and mix until combined. Add buckwheat flour, baking powder …
From dishbydish.net


TAHINI COOKIES BON APPETIT - THERESCIPES.INFO
Tahini Cookies Recipe | Bon Appétit best www.bonappetit.com. teaspoon kosher salt 2 tablespoons black sesame seeds 2 tablespoons demerara sugar Preparation Step 1 Preheat …
From therecipes.info


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