Salty Buckwheat Chocolate Chunk Cookies Recipes

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SALTED CHOCOLATE CHUNK COOKIES



Salted Chocolate Chunk Cookies image

Provided by Ina Garten

Categories     dessert

Yield 36 to 40 cookies

Number Of Ingredients 11

1/2 pound unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups chopped walnuts
1 1/2 pounds semisweet chocolate chunks
Flaked sea salt or fleur de sel

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and, with the mixer on low speed, slowly add to the butter mixture, mixing only until combined. Fold in the walnuts and chocolate chunks.
  • Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven, sprinkle with flaked sea salt, and allow to cool slightly on the pan, then transfer to a wire rack to cool completely.

BUCKWHEAT CHOCOLATE-CHIP COOKIES WITH SEA SALT



Buckwheat Chocolate-Chip Cookies with Sea Salt image

Just when you thought you'd tasted everything possible in chocolate chip cookies? Using a little buckwheat flour in addition to the usual all-purpose and a dash of sea salt gives these treats a toasty undertone that sets off the semisweet chocolate perfectly.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 8h40m

Yield Makes 26

Number Of Ingredients 11

1 1/3 cups unbleached all-purpose flour
1/3 cup buckwheat flour
1/4 teaspoon baking soda
1 teaspoon kosher salt
10 tablespoons unsalted butter, room temperature
2/3 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract or paste
10 ounces semisweet chocolate chips, such as Guittard (1 1/2 cups)
Flaky sea salt, such as Jacobsen, for sprinkling

Steps:

  • In a small bowl, whisk together both flours, baking soda, and kosher salt. In the bowl of a mixer fitted with the paddle attachment, beat butter with both sugars on medium-high speed until pale and fluffy, about 4 minutes. Add egg, then vanilla; beat to combine. Reduce speed to low; add flour mixture and beat until just combined. Fold in chocolate. Cover with plastic wrap; refrigerate at least 8 hours and up to 2 days.
  • Preheat oven to 350 degrees. Remove dough from refrigerator and form into 1 1/2-inch balls (each about 2 heaping tablespoons). Place on parchment-lined baking sheets, 2 inches apart. Sprinkle a few grains of flaky salt on top of each ball. Bake, rotating pans once and banging firmly against a hard surface every few minutes, until cookies are just set and lightly golden around edges, 15 to 17 minutes. Let cool 5 minutes, then transfer to a wire rack and let cool completely.

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