You know you can make a good cookie, with a good recipe, with good ingredients and white flour or even half white flour, and have it turn out scrumptiously. It can be a rather foolproof experience.
When it comes to gluten-free though, I prefer not to bother with xantham gum, and flour mixes, but just use naturally gluten free flours even in tandem with the gluten-ful.
Buckwheat, a naturally gluten-free flour, is a favorite choice for such ventures. These scones remain a favorite in the spectrum and I also played with adding some buckwheat to my regular scone recipe a few weeks ago...something I think I'll refine and post up here soon. Sometimes, buckwheat can be used totally by itself. I think I told you about these muffins a few months ago.
I had planned to make the popular Alice Medrich buckwheat cacao sable this week, but haven't been seeing cacao nibs nearby. Meanwhile was intrigued with The Little Loaf's brown butter buckwheat milk chocolate chunk cookies on Pinterest. Perturbed at first that she used only buckwheat flour, with no all purpose to gluten things up, I wondered if we were talking about different buckwheat breeds. While indeed, she uses a lighter colored UK buckwheat flour, that shouldn't affect things, right...?
I'd just have to not mind that my cookies would be, with no white flour, gray as the mid-evening sky. And very buckwheaty. But I like buck, so I was game. I suggest knowing you like buckwheat before making these.
These cookies, before I go on--are indeed delicious.
I was at first confused by them though.
They were like the mysterious girl I saw (I'm a man in this scenario) on the train, felt captivated by, wondered if were real, pursued while thinking I was doing everything wrong, yet had high hopes for, but a somewhat awkward first date with, then completely "got" the next day.
The sweeter milk chocolate (I used Green & Black which isn't too milky) adds a different dimension that lifts the earthy buckwheat flavor into artsy black-tie territory, sort of funking it out in a good way and the part-brown butter lends a depth. After tasting them plain the first day, I regret that I slighted them a little, not sure if they made the cut. I had baked them until the center was just setting, like all drop cookies, and the chewy center was delightful, the chocolate plentiful but the distinct crumb of a white-flour cookie...I had forgotten that wouldn't be there.
Give me a break, last week's cookie around here was the best PB cookies.
But then, the next day, after I'd tossed the rest of the doughballs in the freezer, I decided to bake a few off for just a minute longer, let them really cool, like an hour, and top them with a mascarpone and buckwheat honey "frosting." A good decision. I rather liked the tad more crisp edges you get that way, you can taste the flavors more at full room temperature and the creamy white dollop of frosting perfectly tames that dark, earthy sweet chew beneath it. Yum. Yes. Done. In fact, I'm eating another one right now!
While I still plan to do some crispier buckwheat sables with half AP flour on here soon, I am team-these buckwheat cookies. If you need to be totes gluten free, they are totally worth making. And even if you don't need to be. And totally worth the mascarpone-honey frosting. Trust that. xxoo
Brown Butter Buckwheat Chocolate Chunk Cookies
Adapted from The Little Loaf