The Basically Buckwheat Chocolate Chip Cookie test went off without a hitch and boy, did I learn a few things. I am a decent baker and my family loves what I make. I (humbly) brag that baking is my superpower. But wow… way to make me feel like I am a rookie Basically… Let me tell you what happened.
But first, you can find this week’s recipe here.
The very first thing the instructions say is to read through the recipe so there are no surprises. I learned that from my mom when I was 10 and starting out as a rookie. It is super important in this recipe because you need to chill the cookie dough for two hours. This isn’t a quickie.
The second thing I did wasn’t in the recipe but I have watched enough Bon Appétit to know that room temperature eggs are important. I have never ever EVER used room temp eggs until this recipe. I put 3 eggs in a bowl and covered them in hot tap water while I melted the butter. It took about 5 minutes. While it was melting, not browning, I weighed my flour.
I had a scale that I received as a gift from my ex. To weigh my food. This was the beginning of my eating disorder. I have used the scale for cooking but I know the scale was a cheap thing and worked well enough for Weight Watchers but it isn’t precise. I bought the scale the BA test kitchen recommended on Amazon and it arrived two days later in a snow storm. I also purchased an oven thermometer. This was eye-opening as well, but I will get to that later.
Where were we? Right, the scale. It has a tare feature which is essential. I put the bowl on the scale, set the tare (which means it cancels out the weight of the bowl and the other ingredients so you can precisely measure the next ingredient), filled and levelled 1 cup of flour like Martha Stewart taught me. I needed 125g of flour. My one-cup measure was 150g. 25g MORE THAN I NEEDED. Ohhhkaaay… scooped out the extra flour. until it read 125g. Set the tare and added the buckwheat flour along with the rest of the dry ingredients. Set this aside.
Normally I would mix the wet ingredients and then sift the dry overtop. But I followed the instructions exactly as written. That meant separate bowls for everything. I put a new clean bowl on the scale, tossed in my melted butter. set the tare, added the sugars and whisked. This was also new for me. I would normally pull out the Kitchen Aid stand mixer and over beat until light and fluffy. The instructions called for 30 seconds of whisking. I set the timer and began. at the 15 sec mark, I thought I was done. but the timer said otherwise, so I kept going. It made a huge difference. It went from combined to glossy. This is the point where I thought I had whisked enough – nope.
I added one egg and mixed until combined, then added the yolks one at a time.
Here is what I learned about room temperature eggs.
- They are easier to separate, the white breaks free almost instantly.
- They break up like a dream.
- They combine almost instantly without the extra fuss of smashing the yolk to break the membrane.
Room temperature eggs make a huge difference!
Then I folded in the flour and gently combined to minimize gluten production. The batter felt light and delicate, never have I ever had delicate cookie batter. I folded in the coarsely chopped chocolate (I never would have bought good bittersweet chocolate before either. WOW is the only adjective that fits.)
The batter is still wet at this point but is said to chill for two hours. I put a plate over the top of the bowl (please stop using single-use plastic) and popped it into the fridge.
Two hours later…
I hung the oven thermometer in my oven and preheated it 350F. When the oven reached the temperature I checked the thermometer.
Ummmm yikes. I did some more reading and the thermometer recommended I wait for two cycles of the oven before checking again. My oven clicks as the elements turn on and off. I waited…
Hoorah! I don’t know what I would have done if it didn’t work. Notice the elements are off and not red.
I rolled the cookies as directed and added bonus chocolate to the cookie balls. I didn’t use parchment because I am trying to reduce my use of single-use items. I put two sheets into the oven as directed and set the timer for 4 minutes. After four minutes passed, I switched the racks in the oven and checked the thermometer. Leaving the door open for a few short seconds dropped the temperature back down to 300F! Did everyone but me know oven temperatures were fickle? I pulled the cookies out at the 4-minute mark and decided they needed two more minutes because they were still wet looking.
This was the point where you were supposed to sprinkle more salt. My kosher salt is not delicate nor do I have flaky salt. I live in Canada and don’t have the same brands the BA test kitchen suggested, Morton’s or Diamond salt, my salt would have been chunky so I omitted the extra salt. Good thing too. These cookies had enough salt/sweet contrast for me.
I had enough batter for two more cookies. So this time I baked them for eight minutes without opening the oven to achieve the soft chewie cookie. It worked! The cookie was much lighter in colour with two minutes less.
But look at the oven temperature!
When I bake my cookies I place one tray in at a time and keep the oven closed at all times. My first tray is 10 minutes, then I reduce the time, the last tray is 7 minutes. So I instinctively knew my oven was not consistent. It is 20 years old. After I replace my roof shingles, I think this is the next new purchase.
I learned so many new things! Not all sugar is created equal unlike what Chef Michael Smith said. Dark brown sugar will react differently to baking soda than light brown sugar. Plus it has a deeper molasses flavour. If that is what you want, do it! But the science of the dry ingredients changes, so be aware. Room temperature eggs are where it’s at and give your oven lots of time to preheat.
To recap, these are mine on the left and Basically on the right. The buckwheat gives an earthy nutty quality that is fine but not my favourite. I love the bittersweet chocolate more than I thought I would and the sweet/salty ratio is delicious! Would I make these again? Absolutely. These are not a snack cookie, its a one and done for dessert kind of cookie and the recipe only makes one dozen.
The recipe teaser for next week looks like some sort of quick bread. Perhaps banana bread. I am here for it! Let me know if you made this and how it turned out fo you.
2 thoughts on “Basically: Cookies”
Do you find Buckwheat has a bit of a tang? That’s always been my reason for not liking it but maybe my palate has changed since I tried it last.
Your cookies are so pretty!
It’s more like dirt to me. Sprouted vs not sprouted is definitely less tangy