Salty Espresso Buckwheat + Browned Butter Chocolate Bar Cookies.
Salty Espresso Buckwheat + Browned Butter Chocolate Bar Cookies
Brown butter, buckwheat and espresso come together to create a deep rich cookie that you can sink you teeth into. These cookies bake into large round cookies that are flat, chewy and rich with warm nutty buckwheat notes. To intensify that nuttiness, browned butter is added for more depth and warmth to the cookie. A hefty spoon of espresso powder is added to create another dimension of flavor. But the real key to a stellar chocolate chip cookie? Using high quality chocolate! This cookie dough gets a whole bar of 70% chocolate added to it. The freshly cut deep dark chocolate chunks pair beautifully with this cookie and turn into these gorgeous puddles of chocolate. This cookie would not be complete without a showering of flaky salt.
Coffee + chocolate are a match made in heaven. You need to go make a batch for yourself!
Salty Espresso Buckwheat + Browned Butter Chocolate Bar Cookies.
Recipe adapted from : Sarah Jampel
Serving: Makes 15-20 cookies depending on size of cookie scoop
Ingredients:
9 tablespoons of unsalted butter (128 grams)
1 cup + 2 tablespoons of all purpose flour (135 grams)
4 tablespoons of buckwheat flour (30 grams)
1 teaspoon espresso powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 cup white sugar (100 grams)
1/3 cup dark brown sugar (67 grams)
1/3 cup light brown sugar (67 grams)
2 tablespoons of bread flour* (15 grams)
1 teaspoon vanilla paste*
1 egg
2 egg yolks
6 - 8 ounces of good dark chocolate
Flaky sea salt for finishing
Method:
First make the brown butter: Place the butter in a light colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam, to check on the color of the butter, pull the pan off the stovetop for a few minutes to let the foam subside. The butter should be nutty and golden. Set aside to cool until it is back into a solid state and is soft to the touch. Melt butter on stove top just until it is liquid, set aside and let it cool.
Combine all purpose flour, bread flour, buckwheat flour, espresso powder, baking soda, baking powder and salt in a clean bowl. Set aside.
Add white sugar, brown sugars and the two tablespoons of bread flour into your pot of melted butter and whisk vigorously until homogeneous.
Note: The butter should not separate from the sugars, it should be well combined.
Add eggs, egg yolk and vanilla bean paste into the sugar mixture and whisk until nice and smooth.
Fold in the flour mixture into the brown sugar mixture until no more flour pockets are visible.
Chop up your choice of good dark chocolate into bite sized chunks and fold it right into the cookie dough.
Note: I like to use Valrhona Caraibe baking bar, Guittard 64% baking bar or a nice bar of Tony’s 70% dark chocolate.
Once the chocolate is combined, refrigerate the dough for at least an hour.
Note: This makes it easy to scoop out the dough into balls.
Once dough has been refrigerated, scoop dough into balls and place them in your fridge for 12 hours.
Note: Now, this step is optional but I highly recommend it! I find that my cookies taste even better after this step! The chill time helps meld the flavors and make the cookies nice and chewy.
When ready to bake, preheat the oven to 375 degrees.
Place a piece of parchment on your baking tray and leave at least 2 inches between between each cookie and the edge of the pan.
Bake the cookies for about 8 to 10 minutes until the cookies are puffy and golden.
When you pull the cookies out, give the pan a nice bang your counter. They get a nice little crinkly edge.
Scoot your cookies with a cookie cutter or a small round bowl to create a nice smooth edge for any wonky looking cookies.
Let the cookies cool for about 5 to 6 minutes. Shower them with flaky sea salt and enjoy!