2 c. buckwheat flour plus some for dusting board
1/4 c. almond meal (I ground mine myself so it had some larger chunks)
1 T. baking powder
1 t. salt
1 T. vanilla extract
1 1/2 c. dark brown sugar
1 c. unsalted butter, room temperature
1 1/4 c. semi-sweet ghirardelli chocolate chips
- Combine the buckwheat flour, almond meal, baking powder and salt and set aside.
- Combine the butter and sugar in the bowl of stand mixer fitted with the paddle attachment and beat the butter and sugar until well combined, several minutes.
- Add the vanilla to the butter and sugar and beat just until combined.
- Add the dry ingredients to the butter and sugar mixture until just combined.
- Add in the chocolate chips and beat until combined.
- Roll the dough out into a log on a board or counter top dusted with buckwheat flour. Make the log about 12 inches long and about 2 1/2 inches in diameter.
- Wrap with plastic wrap and refrigerate for at least an hour.
- When ready to bake, preheat the oven to 375 degrees fahrenheit.
- Slice the log into 1/2 inch thick slices and place about an inch apart on a parchment lined baking sheet.
- Bake for about 10 minutes or until starting to brown around the edges.
- Remove from the oven and let the cookie sit on the sheet for several minutes before moving onto a cooling rack.
- Serve at room temperature when the chocolate has solidified. It created a nice contrast to the dense buckwheat cookie.
- Category: dessert
- Cuisine: chocolate chips!