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Ideal Is in the Eye of the Beholder: Buckwheat Chocolate Chunk Cookies

I'm not sure if I've ever baked with buckwheat flour before. But Thalia Ho's Buckwheat Chocolate Chunk Cookies looked so good that I couldn't resist. In the recipe headnote, Ho says that these cookies are her "ideal," and that the buckwheat has a "warm, nutty undertone." To make the dough, you whisk melted butter with granulated sugar and light brown sugar; add an egg, followed by vanilla; incorporate the dry ingredients (all-purpose flour, buckwheat flour, baking powder, baking soda, and salt); and stir in dark chocolate (I used Callebaut 2815 57.9% callets). I chilled the dough briefly before scooping it out and sprinkling the cookies with Maldon salt before baking. I used a #20 scoop and got 20 cookies from a batch. I thought the color of the baked cookies was suboptimal -- while they were golden around the edges, the tops were a wan grayish hue. My first thought upon taking a bite was that they seemed to have an usually generous amount of chocola

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