Food

Kerrin's Multigrain Chocolate Chip Cookies

Name: Kerrin's Multigrain Chocolate Chip Cookies
Prep time: 30 min
Cook time: 1 h 50 min
Total time: 2 h 20 min
Yield: Servings: 25
Cuisine: Cookies
Ingredients: ½ cup all-purpose flour; ½ cup whole wheat flour; ½ cup buckwheat flour; ½ teaspoon baking powder; ½ teaspoon baking soda; 7 tablespoons unsalted butter, cut into chunks, at room temperature; ⅔ cup packed light brown sugar; ½ cup sugar; ⅛ teaspoon fine sea salt; 1 large egg, at room temperature; 1 large egg yolk, at room temperature; ¼ cup kasha (buckwheat groats; Dorie prefers Wolff's medium granulation) or finely chopped toasted nuts; 6 ounces bittersweet chocolate, coarsely chopped; Flaky sea salt or fine sea salt

Servings: 25

portioner

30 mins

aktiv tid

2 hours 20 minutes

total tid

Begynd at lave mad

Ingredienser

½ cup all-purpose flour

½ cup whole wheat flour

½ cup buckwheat flour

½ teaspoon baking powder

½ teaspoon baking soda

7 tablespoons unsalted butter, cut into chunks, at room temperature

⅔ cup packed light brown sugar

½ cup sugar

⅛ teaspoon fine sea salt

1 large egg, at room temperature

1 large egg yolk, at room temperature

¼ cup kasha (buckwheat groats; Dorie prefers Wolff's medium granulation) or finely chopped toasted nuts

6 ounces bittersweet chocolate, coarsely chopped

Flaky sea salt or fine sea salt

Vejledning

In a bowl whisk together the all-purpose flour, whole wheat flour, buckwheat flour, baking powder, and baking soda. In a large mixing bowl beat butter, sugars, and salt with an electric mixer on medium speed for 5 minutes, scraping bowl a couple of times. Add egg and beat 1 minute; add the yolk and beat 1 minute more. Add the dry ingredients all at once and beat on low speed until almost all of the dry ingredients are combined. Add the kasha and beat a few seconds. Add the chocolate and beat on low just until all is combined. Shape into a ball; wrap in plastic wrap. Chill at least 1 hour.

Center rack in oven and preheat to 375°F. Line a baking sheet with parchment paper. Using a medium cookie scoop, scoop level portions of the dough (or rounded tablespoonfuls) and place 2 inches apart on the prepared baking sheet. Sprinkle evenly with flaky salt.

Bake for 8 to 9 minutes (rotate pan front to back after 4 minutes) or just until the edges of the cookies start to brown. (The cookies should look underbaked.) Let cool on baking sheet for 2 minutes. Transfer cookies to a wire rack to cool. The cookies will firm as they cool. Repeat with remaining cookie dough.