Chocolatechunkbuckwheatcookies Recipes

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

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.

LOW FODMAP SALTED BUCKWHEAT CHOCOLATE CHUNK COOKIES

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.