Believe it or not, when I made these sweet morsels of goodness, I had been in a baking desert – I’m not sure what’s happening – LIFE?
That could definitely be an excuse, but I’m not sure it’s valid in my case.
Alas, I made it into my creative canvas, fired up the oven, and baked some cookies!
Salted Buckwheat Chocolate Almond Cookies.
“I really like these cookies,” says my Dad via text after I handed off a baggie to him on his way out the door.
Salted Buckwheat Chocolate Almond Cookies
1/2 cup buckwheat flour
1/2 cup water
16 Tbs. butter, room temperature
3 large eggs
1 cup white sugar
1/2 cup brown sugar
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. sea salt
3 cups all purpose flour
1 cup unsweetened cocoa powder
2 cups dark chocolate chunks
1 1/2 cups roasted, salted almonds, chopped
coarse sea salt
In a small bowl, mix together the buckwheat flour and water.
Cover and allow to sit for two days, fermenting.
After two days, preheat the oven to 375 degrees.
In a large bowl, cream together the butter, eggs, sugars, and vanilla.
Once fluffy, add the baking soda, baking powder, sea salt, and flour to the mix. Then, stir in the cocoa powder and fermented buckwheat flour. Mix until well combined.
Fold in the chocolate chunks and chopped almonds.
Place 1″ round dollops of dough on to a parchment lined cookie sheet. Top with coarse sea salt – just a touch.
Bake for 15 minutes.
Remove from the oven and allow to cool before transferring to a serving plate (or eating!).
