Buckwheat flour adds an earthy, slightly nutty flavor and chewy texture to these striking white and dark chocolate cookies, while a little flaky salt sprinkled on top balances their sweetness. The cookies are chock-full of white chocolate chunks, so make sure to use a variety that you actually enjoy eating on its own (Guittard, Valrhona or Green & Black’s are my recommendations). If you don’t have buckwheat flour, feel free to use all-purpose flour in its place.
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Makes about 30 cookies
Ingredients
- 1 cup (130 grams) all-purpose flour
- ¾ cup (103 grams) buckwheat flour
- 2/3 cup (74 grams) Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 10 tablespoons (141 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 3/4 cup (162 grams) firmly packed light brown sugar
- 1 teaspoon instant espresso powder dissolved in 1 teaspoon hot water
- ¾ teaspoon vanilla paste or extract
- 2 large (100 grams) eggs
- 12 ounces (340 grams) good quality white chocolate (preferably Guittard, Valrhona or Green & Black’s), cut into ½-inch squares (or use wafers), divided
- Flaky sea salt, for sprinkling
Instructions
- In a medium bowl, gently whisk together the all-purpose flour, buckwheat flour, cocoa powder, baking soda and salt until thoroughly blended. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter at medium-low speed, then gradually add the white and light brown sugars and beat at medium-high speed until well blended and light, about 3 minutes. Scrape down the sides of the bowl and beat in the espresso mixture and vanilla extract. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula as necessary. On low speed, beat in the flour mixture in two additions until just blended. Add 9 ounces of the chocolate squares and mix just until blended.
- Line a baking sheet with a piece of parchment paper. Break the remaining squares of white chocolate in half. Measure 2 tablespoons of dough for each cookie (or use a 1-ounce [#40] cookie scoop), and shape into a rough ball. Top with a piece of the remaining white chocolate, and shape the dough into a smooth ball. Place the dough ball on the prepared baking sheet, with the white chocolate chunk on top, and repeat with the remaining dough, spacing the balls close together (this is ok, since you are just refrigerating the dough at this point). Add any remaining chocolate chunks to the top of the cookies and re-smooth into balls. Cover the dough balls with plastic wrap and refrigerate for at least 6 hours (or up to 3 days).
- Position a rack in the center of the oven and preheat the oven to 350˚F. Line two baking sheets with parchment paper and transfer 6 of the dough balls to each sheet, spacing them about 3 inches apart. Using your palm, gently press down on each dough ball to flatten the balls to 2-inch discs. Sprinkle the discs with a little of the flaky sea salt. Bake the cookies, one sheet at a time (put the other baking sheet and the cookie dough in the refrigerator until ready to bake), for 12 to 15 minutes, or until the edges are just set (the center will still be a little soft). Place the baking sheet on a wire rack and allow the cookies to cool on the sheet for 10 minutes. Transfer the cookies to a wire rack and cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.
Recommended Equipment:
Saebye Medium Cookie Scoop, 2 Tbsp / 30ml / 1 oz, 1 25/32 inches / 4.5 CM Ball, 18/8 Stainless Steel
