Chocolate chip cookies

My version of my chocolate chip cookie recipe (I posted some time ago). This one is a scratch different as I substitute some part of the wheat flour with buckwheat. Inspired by adorable Lisa Ludwinski's book Sister Pie, where she makes chocolate chip cookies with 100% buckwheat flour, I changed my recipe a bit, resulting in a taste that is so grand. The earthiness of buckwheat pairs perfectly with the crunchiness of hazelnuts and the dark side of the chocolate. Although I love the idea of using only buckwheat flour, I still prefer some wheat gluten in my cookies, just for the sake of eating some wheat.

Cookies:

250 g butter, room temp
250 g Demerara sugar 
100 g golden caster sugar
2 eggs
1 tsp vanilla powder
½ tsp ginger
160 g wheat flour 
160 g buckwheat flour
1.5 tsp baking powder
1 tsp baking soda
½ tsp sea salt
250 g mix of milk and 70% chocolate
200 g roasted hazelnuts, roughly chopped

Prepare

Prepare the cookies. In a bowl, put the butter, vanilla seeds, and mix with the paddleattachmentor whisk for 1‒2 minutes until the mixture is light and airy. Add both sugars and whip another 2 minutes until the sugar is fully incorporated and the mass is light. Then, while the mixer is running, add one egg at a time until thoroughly mixed.

In a separate bowl, combine both flours, baking powder, starch, and salt. Start up the mixer on slow speed and add the flour to the butter mixture. When it is thoroughly mixed, add the chocolate and mix with a spoon or spatula. Cover the bowl with cling film and place in the fridge for at least 2 hours, but 24 hours is better.

Heat the oven to 180°. Line a pan with parchment paper. Remove the cookie dough from the fridge and with an ice cream ball scoop, make balls of dough and place on the pan – very far apart. Press down lightly with your fingers. Place the pan in the oven on the convection setting for about 10 minutes, or alternate between the top and bottom of the oven for about 10-12 minutes until the edges are golden, but the middle is still light in colour and appears not fully cooked. Remove from the oven, cool on the pan for 7 minutes, and then transfer to a cooling rack. Continue baking all the cookies (about 20) and cool.

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s