Buckwheat Chocolate Sea Salt Swirl Cookie

Pembroke Bakery is on a mission to share delicious gluten-free baked treats with amazing flavor and texture. Courtney uses our jam in many of her creations and has shared new recipes with us! This is what she had to say about this batch. "These chewy delicious cookies are a perfect blend of nutty buckwheat and rich Blake Hill Naked Chocolate Sea Salt Spread. Loaded with dark chocolate and sprinkled with sea salt flakes, they bring an elevated twist to traditional chocolate chip cookies."

Serving Size: 12 cookies approximately

45 g gluten-free buckwheat (we use The Birkett Mills dark buckwheat flour)

135 g King Arthur Measure for Measure Gluten Free Flour

½ tsp baking soda

½ tsp baking powder

1 tsp cornstarch

½ tsp sea salt

½ cup butter, room temperature (we use Cabot)

100 g sugar

100 g light brown sugar

1 tsp vanilla extract

1 egg, room temperature (we use local eggs from Birdsong Farm)

8 oz dark chocolate chips (we use Callebaut)

Sea salt flakes for topping (we use Maldon Sea Salt Flakes)

6 tsp Blake Hill Naked Chocolate Sea Salt Spread

Naked Chocolate Sea Salt Spread

$12.99

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Instructions

1

Prepare baking sheets with parchment paper and set aside.

2

Mix buckwheat flour, gluten-free flour, baking soda, baking powder, cornstarch, and sea salt in a medium bowl. Give it a good stir and set aside.

3

With either a standing or hand mixer, cream together butter and sugars until they’re best friends. This should take about 2-3 minutes.

4

Beat in the egg and vanilla extract until everything’s light and fluffy—about 1 minute should do it!

5

Gradually add your dry ingredients to the mix until everything’s well combined.

6

Stir in dark chocolate chunks until they’re evenly distributed.

7

Now here comes the good part, plop six teaspoons of Blake Hill Naked Chocolate Sea Salt Spread throughout the bowl of dough. Gently fold the dough a few times. Don’t over-mix, we want to have a few ribbons of the scrumptious chocolate spread throughout the dough.

8

Cover cookie dough with plastic wrap and chill in the refrigerator for at least 30 minutes. It’s important to allow gluten-free dough to rest before baking.

9

When your dough is done getting its beauty rest, preheat your oven to a toasty 375°F.

10

While your oven is preheating, roll approximately two tablespoons of dough into a ball and place them on your prepared baking sheets, giving them about 2 inches of space to spread out.

11

Pop them on the middle rack in your preheated oven and bake for 8-10 minutes, just until their edges start to turn a lovely light brown.

12

Let them sit on the baking pan for ten minutes before transferring to a cooling rack. While on the cooling rack, sprinkle with sea salt flakes and adorn with extra chocolate if you’d like.

13

Once cool, store them in an airtight container for up to 7 days. Enjoy!