I feel like I should start a thing called "Cookie of the Week" because I've found myself experimenting with new flours from the Easton Public Market for two weeks in a row now. Coincidence? Nope, not at all. This place has completely reinvigorated my whole kitchen experience and my re-oriented my approach to cooking. More on that in future posts, and you can also follow me blogging elsewhere, at the Public Market's Tumblr page, too, from time to time.
This past week, I bought some buckwheat flour. Ever since I first experimented with this flour a few weeks ago, before the market opened, I've been sort of obsessed with it. I love the look of it; it's like a fine beach sand, but edible and more nutritious.
Buckwheat, in addition to being naturally gluten free (don't let the word "wheat" throw you here), boasts trace minerals such as copper, magnesium, phosphorus and manganese, along with respectable levels of fiber. I like mixing together gluten free flours because things generally turn out better that way; I find that no one flour has the perfect profile for what I want to do, even when it's just to bake a simple cookie. Besides, it's much more fun to experiment. Sorghum flour adds a touch of sweetness, oat flour is a bit nutty and earthy. And they all work together to form a slightly healthier chocolate chip cookie. I wanted the flour flavors to come through, so I reduced the sugar significantly, which also permits the chips to shine, too, so make sure you are using high quality ones. It really makes a difference, trust me. And as you can see, the batter is dark and dreamy looking, right?
- 1/2 cup buckwheat flour
- 1/4 cup sorghum flour
- 1/4 cup oat flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. xanthan gum
- 1/2 cup unsalted organic butter
- 4 T. granulated sugar
- 1/4 cup plus 2 T. brown sugar
- 1 egg
- 2 tsp. vanilla
- 2 cups of your favorite chips (I've been stuck on these super cookie chips from Guittard lately.)
Preheat the oven to 350° F. Line two rimless baking sheets with Silpat or parchment.
Whisk together the flours , salt, baking soda and xanthan gum in a medium bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until lightened in color, about 2-3 minutes. Add the egg and the vanilla, and mix until combined and fluffy, about 2 more minutes. Add in the flour slowly so as to not make a huge mess, and then add the chips once the flour has incorporated.
Drop by rounded teaspoons (I use the smallest Oxo scoop) onto the prepared sheets. Bake for 8-10 minutes, rotating trays halfway through. It's going to be a little tricky to tell when these cookies are ready, because they are so dark and dreamy. But check the edges: those should be firm, and the middles should still have a bit of give.
Yield: About 3 dozen cookies