Buckwheat Choco Hazelnut (Print Version)
# Ingredients:
01 -
125g salted butter, softened.
02 -
120g dark cane sugar.
03 -
30g light cane sugar.
04 -
1 egg (60g).
05 -
125g buckwheat flour.
06 -
75g all-purpose flour.
07 -
5g baking powder.
08 -
A pinch of sea salt, about three.
09 -
150g dark chocolate.
10 -
50g hazelnuts.
11 -
25g extra dark chocolate for decoration.
12 -
15 halved hazelnuts to fancy it up.
# Instructions:
01 -
Toast the hazelnuts at 150°C for 15 minutes in the oven. Peel off the skins after and let them cool.
02 -
Finely chop 25g of chocolate for topping. Break down the rest into small chunks.
03 -
In a bowl, mix your flours, salt, and baking powder together.
04 -
Beat together the softened butter and sugars until it turns creamy. Add the egg and stir it in completely.
05 -
Gently fold the dry mixture into the wet one, then mix in the chocolate chunks and crushed hazelnuts.
06 -
Shape the dough into 15 balls and lay them out on baking trays. Let them chill in the fridge for an hour.
07 -
Bake them at 165°C for 11 minutes. Right after they’re out of the oven, garnish them with the halved hazelnuts and the finely chopped chocolate.
# Notes:
01 -
You can store these cookies in an airtight container for up to a week.
02 -
The dough freezes well uncooked for up to a month.