Buckwheat Cardamom Chocolate Chip Cookies
User Reviews
5
Buckwheat Cardamom Chocolate Chip Cookies
Description
This cookie dough starts by browning half the butter to develop a nutty flavor, then mixing it with sugars, vanilla, and eggs until fluffy. The dry ingredients combine all-purpose and buckwheat flours with salt, baking soda, and ground cardamom, introducing a warm spice note. Dark chocolate chips stir in for sweetness and richness. The dough is portioned into large balls and chilled to firm before baking.
Baking yields cookies that balance the distinctive flavor of buckwheat and cardamom with the melting chocolate chips and browned butter's depth. The texture is tender with a slight chew, enhanced by chilling which allows flavors to meld and helps maintain shape during baking.
These cookies suit those seeking a spiced, hearty cookie variation with a nuanced flavor profile. They can be baked fresh or frozen either as dough or baked cookies for later enjoyment.
To brown butter, melt over medium heat until milk solids toast and it turns amber brown. Cool before mixing with sugars to preserve texture. For freezing, store baked cookies in airtight containers up to three months, or freeze dough balls on a tray then transfer to bags, baking directly from frozen with slight time adjustments.
Ingredients
- 16 Tbsp unsalted butter 2 sticks, room temperature, divided
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2 egg large
- 1 1/4 cup all-purpose flour
- 1 cup buckwheat flour
- 1 tsp coarse salt or sea salt
- 1 tsp baking soda
- 1 tsp ground cardamom
- 1 1/3 cup dark chocolate chips
Instructions
- Preheat oven to 375F and prep baking sheets by lining with a sheet of parchment paper.
- In a small saucepan, brown 1 stick of butter* (this is only half the butter). Once browned, remove from the heat and allow to cool for 10-20 minutes.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, add the remaining 1 stick of butter and the brown sugar. Beat for about 3-5 minutes.
- Add the cooled browned butter, vanilla, and granulated sugar to the bowl and beat for about 2 more minutes until well combined and fluffy.
- Add both eggs and beat for about 1 more minute, scraping down the sides of the bowl as necessary.
- Add the flour, salt, baking soda, and cardamom to the bowl and mix everything gently until just combined. Finally, fold in the chocolate chips.
- Using a 1/4 cup scoop, scoop the dough into balls and set on a lined baking sheet to cool for about an hour in the fridge.
- To bake, put 4 cookies to a prepared baking sheet, leaving plenty of room between them. Sprinkle lightly with salt and bake for about 10-11 minutes.
- Let the cookies cool for a few minutes to allow them to firm up before moving them to a rack.
- Enjoy! Cookies will keep well loosely covered on the counter. Freeze for longer storage.
Notes
- Brown the butter carefully by melting over medium heat until it foams and develops nutty brown specks, then cool before using.
- Freeze baked cookies in airtight containers for up to three months to preserve freshness.
- For freezing dough, shape into balls and freeze on a sheet until solid, then store in freezer bags; bake from frozen after softening slightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 51mg | 17% |
| Sodium | 244mg | 10% |
| Potassium | 180mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 381IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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