buckwheat chocolate chip cookies {gluten free}

buckwheat chocolate chip cookies {gluten free}

I've made a lot of chocolate chip cookies over the year and this recipe is what I've ended up coming back to time and time again. It incorporates elements from all over the place but, most notably, the use of cold butter which I stole from Heston Bluemnthal. It seems a little counter-intuitive but it's all to do with the temperature and solidity of the butter at the point which it bonds with the sugar which (sort of) makes sense to me and does end up giving me the texture I want in a cookie. That's not to say, of course, that I'd ever turn down a cookie made with melted/room temperature butter. The difference is pretty marginal.

Ingredients

  • 115g (1 stick) unsalted butter, cold
  • 180g (1 cup) light brown sugar
  • 1 egg
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 180g (~ 1 1/4 cups) buckwheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt (plus extra to sprinkle on top if you're so inclined)
  • 150g (6 oz) dark chocolate (70%), chopped
Read the whole recipe on london bakes