These delicious cookies with buckwheat flour are quick to prepare and liked by everyone. The addition of buckwheat flour gives them a rustic taste, while the hazelnut crumbles add a touch of crunchiness, combined with the richness of dark chocolate.
Preparing them is very easy, you just need to combine all the ingredients to create the dough. Then the dough should be portioned immediately and the obtained balls should be placed in the freezer or fridge. For those with a sweet tooth, I recommend the freezer, as it only takes an hour of rest, but if you want to prepare them for breakfast, for example, you can easily prepare the dough the night before, divide it into balls, and place it in the fridge overnight. So, in the morning, you just need to bake the cookies for 12 minutes and serve them… and waking up will be less tiring and definitely more delightful!
If you are a fan of cookies and biscuits like me, try these recipes:
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: approx. 20 cookies
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1/2 cup butter (softened)
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla sugar
- 1 cup all-purpose flour
- 1/3 cup buckwheat flour
- 1/2 teaspoon baking powder
- 8 oz dark chocolate (coarsely chopped)
- 2/3 cup hazelnut crumbles
- as needed fleur de sel
Steps
To prepare the delicious cookies with buckwheat flour, place the butter in a bowl together with the sugar and brown sugar. Beat with an electric mixer for a few minutes until you get a fluffy mixture. Add the egg and egg yolk and beat until incorporated.
Mix the all-purpose flour with the buckwheat flour, baking powder, and salt. Add to the butter and egg mixture and work briefly with the mixer. Finally, add the coarsely chopped dark chocolate and hazelnut crumbles and incorporate.
Using an ice cream scoop, make approximately 20 balls and place them on a baking sheet lined with parchment paper. Then put them in the freezer for 1 hour. Alternatively, you can also put them in the fridge, in this case for at least two hours, or even overnight.
Preheat the oven to 356 degrees Fahrenheit (static) and line two baking sheets with parchment paper.
After the resting time in the freezer (or fridge), place half of the dough balls on a sheet, well spaced apart, as they will spread during baking. Sprinkle with fleur de sel to taste and bake at 356 degrees Fahrenheit for 12 minutes.
Place the remaining dough balls back in the fridge while the first batch of cookies bakes.
Remove from oven and bake the second batch of cookies.Let your delicious cookies with buckwheat flour cool down or enjoy them warm.
