Buckwheat Chocolate Cookies with Beurre Noisette Butter

Don't like buckwheat? If I were you, I would not rush to answer until you try this delicate and slightly viscous chocolate buckwheat cookie. The taste of buckwheat is not masked here behind chocolate, Dark Muskvado or Beurre Noisette butter, on the contrary, it is amazingly manifested and harmonized in this combination. So pour yourself a large cup of cold milk, place a couple of cookies on a saucer and enjoy. Then answer the first question.

Ingredients

• 40 g butter
• 115 g buckwheat flour
• 1 tsp baking powder
• a pinch of salt
• 50 g sugar Dark Muskvado
• 100 g Gold sugar *
• 1 egg
• 100 g chocolate drops or chopped chocolate (milk or dark)

Directions

1. * - the cookies are sweet. The sugar can be reduced, but not too much so that the texture does not change, but it may be better to reduce the amount of chocolate or use a bitter one. Focus on your taste.
2. Cooking Beurre Noisette Butter - Bringing the butter until the milk proteins turn brown. Put the butter in a saucepan and heat over high heat. We want to get a brown oil with a distinct nutty flavor. With oil, you need to be careful at the end of the process, because at this stage the surface of the oil is covered with foam, under which the state of the proteins is not visible. It is necessary to observe, pushing aside the foam and remove it from the heat before it is completely ready. While the oil is cooling, the particles on the bottom will just reach the desired brown condition. After that, you need to scrape along the bottom with a silicone spatula to free all these particles and mix them with oil. We all need them!
3. Beat the egg with both types of sugar thoroughly with a mixer. Add flour mixed with salt and baking powder. Mix thoroughly again. Pour in the cooled oil.
4. Add chocolate drops and mix again until smooth.
5. We put the dough in the refrigerator for several hours (at least four). It is possible for the night
6. Preheat the oven to 180 degrees. We take the dough out of the refrigerator and quickly roll the sausage. We cut it into washers and roll a ball out of each. We spread the balls on a baking sheet covered with paper, at a fairly large distance from each other. Place the baking sheet in the oven for exactly 5 minutes.
7. After five minutes, take out and right on the baking sheet with a teaspoon in a circular motion, roll each ball into a cake. We return to the oven for another 10 minutes (when ready). Cool on a baking sheet and only then transfer the cookies to a container.