Ingredients
- 1/3 cup Buckwheat Groats
- 2 sticks unsalted butter
- 2 cups Buckwheat Flour
- 1/2 tsp baking soda
- 1 tsp coarse salt
- 2 tsp Amma’s Chai Masala Add to Cart
- 1 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 113g bittersweet or dark chocolate, roughly chopped
- 113g white chocolate, roughly chopped (you can sub with bittersweet or dark chocolate if you don’t like White Chocolate)
Instructions
- In a medium pan over medium-low heat, toast the groats until browned around the edges, 3 to 4 minutes, tossing frequently. Transfer the groats to a small bowl to fully cool.
- In a medium pan, melt butter over medium heat. Continue to brown the butter until you see flecks of browned milk solids and the butter smells of toffee, stirring occasionally, 3 to 4 minutes. Pour the butter in a heat safe bowl and allow it to cool.
- Preheat the oven to 350-degrees and line two large rimmed baking sheets with parchment paper.
- In a medium bowl, whisk to combine buckwheat flour, baking soda, and salt.
- In a large bowl, whisk to combine butter and sugar until combined.
- Add eggs and vanilla and mix until combined. Add the dry ingredients and mix with a flexible spatula until a smooth dough forms
- Add half of the chocolate into the cookie dough and mix to incorporate. Loosely cover the dough with plastic wrap or a plate and chill the dough for just 30 minutes.
- Scoop 1 1/2 tbsp of cookie dough and roll into a ball. Dip the top into the remaining chocolate chunks and the groats until they stick and then gently roll into a ball again. Place the cookie dough on the baking sheet. Repeat with remaining cookies, making sure to space them 3” apart on the sheet.
- Bake until the edges are lightly browned, 9 to 11 minutes. Allow the cookies to cool on the sheet for 5 minutes and then transfer to a wire rack to continue cooling.
Notes
After you’ve rolled your cookie dough balls, freeze them on a small baking sheet and store them in a plastic bag once solid. No need to defrost before baking. Bake as you would a fresh cookie, it might just need an extra minute or two.
