Buckwheat cookies with chocolate

454 - 60 минут -

Excellent crisp biscuits with a lovely buckwheat taste and aroma, with dark chocolate chunks... the Result of a very long search for the "perfect" buckwheat cookies. In my collection buckwheat cookies deservedly bears the proud title of "a recipe for delicious buckwheat cookies No. 1" With a big thanks to "april 2007" with LJ.

Ingredients for Buckwheat cookies with chocolate

Step by step instruction of cooking Buckwheat cookies with chocolate

Шаг 1

We will need these simple ingredients. Chocolate can take longer, for example a tile, this is the case when chocolate is never too much. In principle, the kind of chocolate everyone can choose according to your taste, but my opinion in this cookie fits perfectly with the dark chocolate with a high cocoa percentage (I "Babaevsky 75%"). Buckwheat flour is much heavier than wheat, so if you focus on the weight, and the other we will need 150 grams, but if you measure the volume, that wheat will need about 300 ml, of buckwheat flour – 200 ml.

Шаг 2

Softened butter rubs as it should with sugar.

Шаг 3

Chocolate chop into medium pieces, mix up in the butter-sugar mixture.

Шаг 4

Roll out the dough on the cooking foil in a thickness of 0.5-0.8 cm, cover the top with cling film and put in the fridge for about 30 minutes, not less, to the oil hardened.

Шаг 5

Preheat the oven to 180 degrees, take the dough, cut it with tins of cookies and lay them on the laid baking paper baking tray (well greased). Cookie baking is not "floating", so they can be put close to each other. Bake cookies for 15-20 minutes, watch your oven, cookies should slightly darken and harden. The cookies hot enough fragile, so it is better to give him a little bit to cool on the baking sheet, then carefully remove and continue to cool on a wire rack.