Beurre Noisette Butter Buckwheat Chocolate Cookies
Don't like buckwheat? If I were you, I would be in no hurry to answer until you try these tender and slightly viscous chocolate cookies made from buckwheat flour. The taste of buckwheat is not disguised here behind chocolate, Dark Musquado or Beurre Noisette oil, on the contrary, it is amazingly manifested and harmonizes in this combination. Therefore, pour yourself a large cup of cold milk, put a couple of cookies on a saucer and enjoy. And then answer the first question.
Ingredients
- 40 g butter
- 115 g buckwheat flour
- 1 tsp baking powder
- a pinch of salt
- 50 g Dark Musquado sugar
- 100 g sugar Gold*
- 1 egg
- 100g chocolate chips or chopped chocolate (milk or dark)
Cooking
Step 1
* - cookies are sweet. The sugar can be reduced, but not too much so that the structure does not change, but it may be better to reduce the amount of chocolate or use bitter. Focus on your taste.
Step 2
Preparing the Beurre Noisette butter - bring the butter to a state where the milk proteins turn brown. Put the butter in a saucepan and heat over a fairly high heat. We need to get a brown oil with a distinct nutty flavor. With oil, you need to be careful towards the end of the process, because at this stage the surface of the oil is covered with foam, under which the state of the proteins is not visible. It is necessary to observe, pushing the foam aside and remove from the fire even before it is fully cooked. While the oil is cooling, the particles at the bottom will just reach the desired brownish condition. After that, you need to scrape along the bottom with a silicone spatula to release all these particles and mix them with the oil. We all need them!
Step 3
Thoroughly beat the egg with both types of sugar with a mixer. Add flour mixed with salt and baking powder. Mix thoroughly again. Pour in the cooled oil.
Step 4
Add chocolate drops and mix again until smooth.
Step 5
We remove the dough in the refrigerator for several hours (at least four). Possible for the night
Step 6
Preheat the oven to 180 degrees. We take the dough out of the refrigerator and quickly roll up the sausage. Cut it into balls and roll each into a ball. We spread the balls on a baking sheet covered with paper, at a fairly large distance from each other. Put the baking sheet in the oven for exactly 5 minutes.
Step 7
After five minutes, we take it out and roll each ball into a cake right on the baking sheet with a teaspoon in a circular motion. Return to the oven for another 10 minutes (when done). Cool on a baking sheet and only then transfer the cookies to a container.