- Buckwheat Flour
- Baking Powder
- Cocoa Powder
- Chocolate Chips
- Add Some Powdered Sugar
If you make a chocolate cookie or a cake or something with me flour. Than you bake something with the public saw everybody in your house and therefore that’s different. So it’s familiar used to like all of these are cookies. But just being a little different which is really nice it’s awesome and it smells really good, it smells kind of nutty and just like way more complex than you know regular flour to get it going. We’re essentially going to just do this sugar in the butter literally a half at about. I’m going to go ahead and put in all of the buckwheat flour. There’s something very special about the combination of what we with sugar butter is just classic ah. I’m gonna put the webinar which is baking powder.
So when you’re baking the cocoa powder, a little bit will go a long way. So cool it on the cocoa powder your girls what that’s low speed. So imagine if I’d done that in high speed. I’m gonna pour in the espresso drop in my chocolate chips. I’m gonna just have to do some investigating adorable and delicious that’s sort of I realize my criteria for how much i’ll enjoy something how cute it is these really have to but just good butter, good cocoa powder, good coffee makes, a good cookie and then. I’m just trying to incorporate them and once they’re incorporated which is right about it.
Now we’re done can I do the thing you’re tasting yeah what if you would forgot it ingredient. It you wouldn’t know until you eat the dough there’s like almost no espresso not at all. But it you really taste it. It’s like really nice I just roll it out as if it were like a baguette add some powdered sugar during the baking process is going to give you this very interesting look as it crackles apart to look a little bit like the landscape of Eastern recovered a mysterious mystery cookie. I’m gonna take a little bit of the salt makes the whole thing just launched and then flavor-wise the salt always helps. It adds texture and amplifies the flavor not just the buckwheat flour.
But of the chocolate chips the espresso. I literally can’t wait anymore so can we put these in the oven 30 seconds out thanks great. They look perfect that would be this hard when this comes out. It’s going to be 400 degrees so stand back. Okay so now we can see the contrast of the powdered sugar to the cracked open Owen it’s really nice. So if I were up to me, I would probably just take them out of the oven and then like try and eat it immediately. But they’re not really ready no. You can tell because it’s sort of flimsy that it looks like. It wants to crumble apart so even more susceptible to the to the crumblies. I just made that up rare disease it affects hot cookies the cone bleakest four realities cool properly.
5Cuz we’re adults yes we can handle mass, we can wait as you can see. It’s not jiggly, it’s not very crumbly, it’s perfect awesome. These are so good they feel really light we just stopped talking everything just kind of really vibes together there’s like a little bitterness from buckwheat flour chocolatey from the cocoa powder and the chocolate chips and then the salts. It’s making beautiful cooking magic missing a classic. I’m so excited milk and cookies there’s maybe nothing better thank you so much for having me for sharing your cookie recipe with me for teaching you about baking with buckwheat flour. Let me know how your baking the buckwheat flour in the comments below and don’t forget to subscribe to the bone YT Channel Cheers.