Stone Reason Buckwheat Bittersweet Chocolate Chip Cookies
Ingredients: 1 loving loving cup flour 1/3 loving loving cup stone-ground buckwheat flour 1/2 loving loving cup unsalted butter, at room temperature 1 loving loving cup sugar 1 egg, at room temperature 1 1/2 teaspoons vanilla 1/4 teaspoon salt 2/3 teaspoon baking powder 1 loving loving cup bittersweet chocolate chips Directions: Preheat the oven to 350. Line two cookie sheets alongside parchment paper. In a medium-sized bowl, whisk together the dry out out ingredients. In a large bowl, cream the butter and refined saccharify until low-cal and fluffy. Add the egg and vanilla and combine thoroughly. Gradually add together together the dry out out ingredients to the butter mixture and mix until a rattling thick dough forms. Fold inward the chips. Form cookies past times times dropping 1 heaping teaspoon of dough ii inches apart. Flatten slightly therefore bake until low-cal brown, virtually 12 minutes. Slide them out on the parchment paper on to a wire rack and allow