Irresistible chocolate chip goodness

After being forced to decline the job offer due to Visa issues I decided to take the rest of the day off & bake one of my favourite desserts, chocolate chip cookies. I used this trusty recipe, but substituted a cup of buckwheat flour for all-purpose flour. The nutty flavour works perfectly with the chocolate. Next time around, I’d like to substitute all the flour with the buckwheat as the texture & mild, nutty flavour tasted absolutely delicious. I have now eaten them with every meal, my favourite being breakfast, a cup of espresso & chocolate chip cookies with a twist. YUM!

xx

Angela

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2 comments
  1. ooh I’m really digging the idea of substituting buckwheat flour–these look delicious! Throwing some pecans/walnuts/dried cherries into the mix could be tasty too…

    • pecans..mm, next time! I’ve been substituting buckwheat flour in everything lately.. pancakes, muffins – I’m hooked!

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