These toasted buckwheat and chopped chocolate sables combine nutty buckwheat with rich chocolate chunks. Buckwheat's toasty flavor adds a unique twist to classic chocolate cookies.
Ingredients: 1 cup toasted buckwheat groats. 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/4 teaspoon salt. 1/2 cup chopped dark chocolate. 1 teaspoon vanilla extract. 1 egg. 2 tablespoons milk.
Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, and milk to the butter-sugar mixture. Mix well. In a separate bowl, combine the toasted buckwheat groats, all-purpose flour, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the chopped dark chocolate. Form the dough into a log shape and wrap it in plastic wrap. Refrigerate for about 30 minutes. Once chilled, slice the dough into rounds and place them on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 20 minutes
Cook Time: 15 minutes
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