Buckwheat Chocolate Sea Salt Swirl Cookie
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at blakehillpreserves.com.
Cooking tools:
- Kitchen scale
- Hand mixer
- Cookie scoop
- Cooling rack
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Chef's knife
- Plate
Ingredients
- 45 g gluten-free buckwheat (we use The Birkett Mills dark buckwheat flour)
- 135 g King Arthur Measure for Measure Gluten Free Flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp cornstarch
- ½ tsp sea salt
- ½ cup butter, room temperature (we use Cabot)
- 100 g sugar
- 100 g light brown sugar
- 1 tsp vanilla extract
- 1 egg, room temperature (we use local eggs from Birdsong Farm)
- 8 oz dark chocolate chips (we use Callebaut)
- Sea salt flakes for topping (we use Maldon Sea Salt Flakes)
- 6 tsp Blake Hill Naked Chocolate Sea Salt Spread
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