Buckwheat Chocolate Chip Cookies

Make it stand out

Ingredients

2 3/4 C buckwheat flour

1/4 C shredded, unsweeted coconut

1 1/2 tsp baking powder

1 tsp baking soda

1 1/2 tsp kosher salt

1/4 tsp ground cinnamon

1/2 C unsalted butter, at room temperature

1/2 C coconut oil, at room temperature

3/4 C light brown sugar

3/4 C granulated sugar

2 eggs, at room temperature

2 tsp vanilla extract

8oz bittersweet chocolate chips (at least 60% cocoa)

flaky sea salt, for sprinkling

taken from SISTER PIE THE RECIPES & STORIES OF A BIG-HEARTED BAKERY IN DETROIT BY LISA LUDWINSKI

Directions

1. in a medium bowl, gently whisk together buckwheat flour, coconut, baking powder, baking soda, kosher salt, and cinnamon. set aside.

2. in the bowl of a stand mixer fitted with paddle attachment, cream butter, coconut oil, and brown and granulated sugars on medium speed until homogeneous and paste-like (~4 minutes).

3. add eggs and vanilla and mix until fully combined (~2 minutes). scrape bowl thoroughly using silicone spatula, being sure to reach to the bottom of the bowl.

4. add flour mixture slowly and mix on low speed until flour is almost completely incorporated and only a few streaks of flour remain. using spatula, fold in chocolate chips. if you notice any flour at the bottom of the bowl, use spatula to finish mixing process.

5. scrape cookie dough from bowl onto big sheet of plastic wrap. wrap dough tightly and transfer to your refrigerator to rest for 24 hours to 3 days. (dough can also be frozen for up to 3 months.)

6. preheat oven to 350ºF. line two baking sheets with parchment paper

7. take dough out of fridge 2-3 hours before baking. once dough has softened, use 1/4-cup measure to portion dough into 2-inch (or ~64g) balls. place on parchment-lined baking sheets. slightly flatten each cookie with palm and top with a few flakes of sea salt.

8. transfer baking sheets to oven and bake for 16-18 minutes, until edges are just slightly golden.

9. remove baking sheets from oven and transfer cookies to wire racks to cool. store in airtight container for up to 5 days.