In baking I’m sort of a traditionalist. I tend to stick to age old ingredients like butter, white flour, chocolate, white and brown sugar etc. My mother and grandmother are from Oklahoma and growing up that state seemed like a bastion of traditional cooking, the family recipes passed down to me were the age old tried and true ones, like home made noodles, banana bread, biscuits, chocolate chip cookies.
That’s not to say I haven’t branched out, especially growing up in rural Colorado in the age of the Birkenstock craze and the Indigo Girls. My dad became a great cook post divorce and for years he made his own “healthy” version of good old fashioned chocolate chip cookies. They were made with whole wheat flour and honey instead of the sugar and we were addicted to them. He would bake massive quantities and freeze them and my brother and sister and I would each eat two per day. Over the years, however, the cookies started evolving, becoming healthier and healthier, eventually the chocolate chips were substituted by chunks of dried fruit and chia seeds, apple juice was used instead of sugar. Things had gone to an extreme. We try not to go to such extremes now.
In our household we like experimenting with new flavors. My son was asking for cookies but we didn’t have quite enough flour so we topped off our measuring cup with buckwheat flour. Sprinkling fleur de sel on top of the cookies just before baking adds a nice contrast to the nutty-ness of the flour. Adding optional oats and nuts makes these cookies wholesome, but they still have that typical chocolate chip cookie look and feel.
- 2 cups white flour
- 1/3 cup buckwheat flour
- 1/2 tsp salt
- 1 tsp baking soda
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup butter
- 12 oz chocolate chips
- 1 cup chopped nuts (pecans or walnuts) optional
- Fleur de sel to sprinkle just before baking
Combine flours with salt and baking soda and set aside. In a separate bowl cream sugars and butter together, then add eggs one by one and vanilla. Add flour mix gradually until incorporated then add nuts and chocolate chips. At this point you can refrigerate for 24 hrs. This is helpful and enhances the flavour. When ready to bake, drop in teaspoons on a baking sheet, sprinkle with fleur de sel and bake in a preheated oven at 350 degrees F for about 15 minutes or until lightly brown on top.