Kerrin's Multigrain Chocolate Chip Cookies

Earthy, nutty buckwheat shines in this spin on a classic. Bittersweet chocolate chunks and flaky sea salt complete this cookie's irresistible flavor combo.

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  • Makes: 25 servings
  • Serving Size: 1 cookie
  • Makes: 25 cookies
  • Hands On: 30 mins
  • Total Time: 1 hr 50 mins

Kerrin's Multigrain Chocolate Chip Cookies

Directions

  1. In a bowl whisk together the all-purpose flour, whole wheat flour, buckwheat flour, baking powder, and baking soda. In a large mixing bowl beat butter, sugars, and salt with an electric mixer on medium speed for 5 minutes, scraping bowl a couple of times. Add egg and beat 1 minute; add the yolk and beat 1 minute more. Add the dry ingredients all at once and beat on low speed until almost all of the dry ingredients are combined. Add the kasha and beat a few seconds. Add the chocolate and beat on low just until all is combined. Shape into a ball; wrap in plastic wrap. Chill at least 1 hour.
  2. Center rack in oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Using a medium cookie scoop, scoop level portions of the dough (or rounded tablespoonfuls) and place 2 inches apart on the prepared baking sheet. Sprinkle evenly with flaky salt.
  3. Bake for 8 to 9 minutes (rotate pan front to back after 4 minutes) or just until the edges of the cookies start to brown. (The cookies should look underbaked.) Let cool on baking sheet for 2 minutes. Transfer cookies to a wire rack to cool. The cookies will firm as they cool. Repeat with remaining cookie dough.
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Nutrition Facts (Kerrin's Multigrain Chocolate Chip Cookies)

  • Per serving:
  • 137 kcal ,
  • 6 g fat
  • (4 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 24 mg chol. ,
  • 75 mg sodium ,
  • 20 g carb. ,
  • 1 g fiber ,
  • 12 g sugar ,
  • 2 g pro.

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Reviews (1)

246 Days Ago
Very good flavor!

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