P.S. & Co.™ BROOKIE AKA BUCKWHEAT CHOCOLATE COOKIE

Who remembers our Brookies? I looove these cookies which remind me of Christmas Crinkle cookies, but better. Dusted powdered sugar on top is optional. I prefer mine without the snowy sugar, so you do you!

Another large and chewy cookie - can you tell we love chewy, palm-size cookies? This chocolate cookie made with nutrient-rich organic buckwheat flour is a win-win for your taste-buds and your health.

Here is the ninth of twelve P.S. & Co.™ Cookie Recipes.

Today, we'll review the classic pastry method of creaming the fat - butter in this case - with sugar and "egg" (flax egg for us).

Yields about 20 large cookies.

INGREDIENTS

Wet ingredients

10 grams unsweetened vanilla extract

40 grams maple syrup

40 grams cold brew coffee (concentrate is best!)

Dry ingredients

640 grams organic coconut sugar

440 grams organic buckwheat flour

330 grams organic chocolate chips

220 grams organic almond flour

70 grams organic cocoa powder

16 grams baking powder

15 grams sea salt

Butter

454 grams of Miyoko's organic salted butter (chilled, chopped into chunks)

Flax Egg

16 grams organic flax, ground

56 grams filtered water

PROCEDURE

1.     Preheat oven to 350 degrees Fahrenheit and line sheet tray with parchment. 

2.     Combine all dry ingredients (except for the flax and sugar) in a food processor. Pulse to combine.

3. Make flax egg by mixing ground flax with water. Allow to sit for about 10 minutes or until it thickens.

4. With a handheld mixer or KitchenAid, cream the butter with sugar.

5. Add the flax egg to the cream and sugar mixter and mix until combined.

6. Add the flax/butter/sugar mixter to your larger bowl containing dry and wet ingredients.

7. Add remaining wet ingredients and mix until combined.

8. Add dry ingredients to all the above and mix until combined.

8. Grab an ice cream scoop (doesn't matter the size, a large scoop yields a large cookie, a small scoop yields a smaller cookie. Use what you have!)

5.  I like to use a measuring cup, line the bottom with a square of parchment paper, and press each cookie scoop to about 1/4" thickness.

7.  Bake for about 8-10 minutes or until tops of cookies begin to crack.  Cookies will slightly puff as they bake. (Please keep in mind, the larger the cookie, the longer the bake time and vice versa.)

8. Remove from oven and dust with organic powdered sugar *optional.

9. Set on rack and cool to room temperature. 

10.  Enjoy at room temperature for soft, chewy texture.

11. Store the rest in the fridge if consuming within 2-3 days. Store in freezer if you'd like to savor these over weeks. Allow the cookie to come to room temperature for a softer cookie.

The eighth recipe from our 12 days of P.S. & Co.™ Cookie recipes elevate the Christmas Crinkle cookie game!

Happy baking and drop a comment if you have questions or just to let me know how these cookies turned out for you! - Andrea