BUCKWHEAT CHOCOLATE CHIP COOKIES WITH CHOCOLATE NIBS + SOURDOUGH DISCARD

This is a cakey cookie. I realize not everyone likes a cakey cookie...I actually do and I thought a cakey cookie would really showcase the buckwheat flavor. I made this cookie 1:1 Buckwheat / 75B (as written below), and also 2:1 Buckwheat/ 75B. It works either way. I'm a huge fan of buckwheat and really like the 2:1 ratio (100g Buckwheat/ 50g 75B), but the 1:1 ratio is a solid choice cookie. Enjoy!

yields 24 cookies

56 grams (1/2 stick) Unsalted Butter
25 grams Granulated Sugar
84 grams Brown Sugar
2 Eggs
1 teaspoon Pure Vanilla Extract
15 grams Sourdough Discard
75 grams Buckwheat Flour
75 grams 75 Bread Flour
1/2 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1/2 teaspoon Sea salt
5 oz Bittersweet Chocolate Chunks or Chopped Chocolate
1 heaping Tablespoon Chocolate Nibs

Preheat oven to 360°F
 

In a standing mixer fitted with paddle attachment, cream butter and sugars on medium speed until light and fluffy. Scrape down sides frequently.

On low speed, add eggs and vanilla. Scrape down sides. Continue on high speed until fully incorporated and light in color. Scrape down sides. Add sourdough discard; mix again until fully incorporated.

In a separate bowl whisk together flour(s), baking soda, baking powder, and salt. On low speed, add dry ingredients all at once and mix until just incorporated, making sure that no streaks of butter are remaining. Scrape down as needed, but do not over mix. Add chocolate on low speed and mix just to combine. Remove bowl from the mixer and then fold in the chocolate nibs.

Using a tablespoon measure, form cookies and place on parchment-lined baking sheet, twelve cookies per pan. Bake for 12 minutes. 

If you don't want to bake all the cookies on the same day, these cookies also work well baked directly from the freezer. Scoop onto parchment-lined baking sheet, wrap well and place in freezer. Directly from freezer, increase baking time to 14 minutes.

ON THE LEFT-- 1:1 ratio BUCKWHEAT FLOUR/ 75BREAD FLOUR
ON THE RIGHT-- 2:1 ratio BUCKWHEAT FLOUR/ 75 BREAD FLOUR