This year, we found the best cookies on the web for our 12 Days of Cookies, with today’s cookie being Apt. 2B Baking Co.’s Brown Butter Buckwheat Chocolate Chunk Cookies. How’s that for a tongue-twister?
The Baker: Yossy Arefi is a cookbook author and founder of the popular site, Apt. 2B Baking Co., where she shares baking recipes. Her first cookbook, Sweeter Off The Vine, is a celebration of in-season fruits, featuring her own food styling and photography.
Why Love It: Yossy’s cookie is a twist on a classic chocolate chip cookie, swapping in blends of rye and buckwheat flours and chopped chocolate instead of chips. The resulting flavor is slightly tangier balancing the sometimes too-sweet flavor of a traditional chocolate chip cookie.
Brown Butter Buckwheat Chocolate Chunk Cookies
Ingredients
- 16 Tbs. (2 sticks) (8 oz./225 g) unsalted butter
- 2 cups (13 1/2 oz./420 g) firmly packed light brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 2 tsp. kosher salt
- 1 cup (4 oz./128 g) light rye flour
- 1 cup (4 oz./128 g) buckwheat flour
- 1 cup (4 oz./128 g) all-purpose flour
- 1 1/2 tsp. baking soda
- 1 tsp. baking powder
- 14 oz. (395 g) dark chocolate (65% to 70% cocoa), chopped (not chips)
- Flaky salt for sprinkling (optional)
Directions
1. In a light-colored saucepan over medium-high heat, melt the butter, stirring occasionally, until the butter foams. Continue cooking until the foam subsides, the butter solids are golden in color, and the butter smells nutty and fragrant. Transfer the butter to a large bowl and let cool to room temperature.
2. Whisk the brown sugar into the cooled butter, followed by the eggs, vanilla and salt. Mix until smooth.
3. Add the rye, buckwheat and all-purpose flours, baking soda and baking powder and mix with a wooden spoon until a few streaks of flour remain, then stir in the chocolate. The dough will be quite thick.
4. Using a 2-Tbs. scoop, scoop out the cookies and place them on a parchment paper–lined baking sheet. Alternatively, if you like big cookies, form the dough into 1/4-cup (4-oz./125-g) balls.
5. Refrigerate for at least 30 minutes or up to 24 hours.
6. Preheat an oven to 350°F (180°C). Line another baking sheet with parchment paper.
7. Place the cookies on a baking sheet, spacing them about 2 1/2 inches (6 cm) apart, further for large cookies. Sprinkle with a bit of flaky salt. Bake the cookies until they are barely golden around the edges and set, 10 to 12 minutes. I prefer to underbake these a little for gooey-centered chocolaty goodness. Transfer the cookies to a wire rack and let cool completely. Makes about 3 dozen small cookies or 18 large cookies.
