Brown butter buckwheat cookies
Crunchy outsides, soft centres and a subtle nuttiness, topped with sea salt.
Makes around 11 cookies:
130g unsalted butter, browned
130g light brown sugar
80g caster sugar
1 egg
150g plain flour
50g buckwheat flour
1 tsp baking Powder
150g dark or milk chocolate
Sea salt, to top
Start by browning your butter in a saucepan on a low heat. Once the butter starts to foam, keep an eye on it as it can burn quickly. Once the butter turns golden and smells nutty, remove from the heat and set aside to cool. Pop in the fridge for 10 minutes to firm up, if you like.
In a stand mixer or using a hand-held electric beater, cream together the browned butter and both sugars until pale, about 1-2 mins. Add the egg and mix again. Tip in both flours and the baking powder and mix to combine.
Chop half the chocolate into bite-sized chunks and stir through. Chop the remaining chocolate into larger chunks. Weigh out the cookie dough into 65g balls, wedging at least one of the larger chocolate chunks into the top of each ball.
Leave the dough in the fridge for at least 2 hours but preferably overnight. You can freeze the dough at this point, but make sure to press the balls down into pucks to ensure even cooking later on.
Preheat the oven to 200C. Space out the cookies on a parchment-lined tray and bake for 12 minutes (or 14-15 minutes from frozen). They should look slightly gooey in the centre.
Sprinkle with salt and leave to cool for at least 5 minutes before eating.