Chocolate Chip Cookies

Chocolate Chip Buckwheat Cookies

MAKES : About 60 Cookies

The dough can be baked on ungreased sheets, but lining the sheets with parchment paper will make cleanup easier. When the cookies come out of the oven, they are very soft. Let them cool on the sheets for a minute or two before transferring them to a rack.

Ingredients

2  cup         Rice flour (You can use buckwheat as it is tastier)

1/4 cup       Buckwheat flour

1 tsp           Salt

1 tsp           Baking soda

200 gm       (2 sticks / 1/2 pound) Unsalted butter, softened

1 cup          Light or dark brown sugar, packed

1/2 cup       Granulated sugar

2                 Large eggs

1 tsp           Vanilla extract

2 cups        Semisweet chocolate chips

Preparation

Adjust oven racks to upper- and lower-middle positions and heat oven to 375 degrees. Whisk flour, salt and baking soda together in a medium bowl; set aside.

Either by hand or with electric mixer, cream together butter and sugars until light and fluffy, about 3 mins with mixer set at medium speed. Scrape sides of bowl with rubber spatula. Add eggs and vanilla. Beat until combined, about 40 seconds. Scrape sides of bowl

Un-baked cookies!

Add dry ingredients and beat at low speed until just combined, 15 to 20 seconds. Add chocolate chips and stir until combined.

Drop batter by tablespoons onto ungreased cookie sheets, spacing pieces of dough about 1 inch apart. Bake, reversing position of cookie sheets half way through baking (from top to bottom and front to back), until cookies are light golden brown and outer edges began to crisp,  8-10 minutes. Cool cookies on sheets for 1-2  minutes, before transferring to cooling racks with wide spatula.

Suggestion:you can make this cookies entirely with buckwheat believe me its much more tastier than a whet one.You can also cut off the baking soda for a healthier recipe.