Buckwheat Honey - Chip Cookies
From jo_jo_ba 15 years ago
- 11 minutes to make
- Serves 30
A variation from a King Arthur Flour site, these are nutty, crunchy and chewy all at the same time, with a double hit of rich sweetness from dark honey and chocolate.
Ingredients
- 2 tbsp ground flaxseed shopping list
- 1/4 cup hot water shopping list
- 3 tbsp butter, softened shopping list
- 3 tbsp shortening shopping list
- 1 cup brown sugar shopping list
- 3 tbsp buckwheat honey shopping list
- 1 tbsp vanilla shopping list
- 1/2 tsp salt shopping list
- 1 tbsp cider vinegar shopping list
- 1/2 tsp baking powder shopping list
- 1/2 tsp baking soda shopping list
- 1 cup flour shopping list
- 1 cup whole wheat flour shopping list
- 1/3 cup dark buckwheat flour shopping list
- 2/3 cup bittersweet chocolate chips shopping list
- 1/3 cup craisins shopping list
- 1/3 cup toasted buckwheat kernels (Kasha) shopping list
How to make it
- In a small dish, whisk together the flaxseed and water. Set aside.
- Cream the butter, shortening, sugar and honey.
- Add vanilla, vinegar and flax mixture,beating smooth.
- Whisk together flours, baking powder, baking soda, and salt in another bowl.
- Beat into the creamed mixture.
- Fold in the chocolate chips, Craisins and buckwheat, mixing JUST till combined.
- Wrap dough well in plastic and refrigerate 8-24 hours.
- Preheat the oven to 350°F. Line baking sheets with parchment.
- Bake tablespoon-size cookies 11 minutes, until they’re starting to brown.
- Cool 5 minutes on the sheet before transferring them to a rack to cool completely
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