Buckwheat flour cookie recipe, dark chocolate, hazelnut

Preheat the oven to 150°C.

Chop the hazelnuts, then roast them in a pan without adding any fat. Set aside.

In a mixing bowl, combine the softened butter, white sugar, brown sugar, and salt to achieve a smooth, lump-free paste. Add in this order: the egg; the vanilla seeds, the cornstarch, mixing each time. Pour in the buckwheat flour all at once, then finish mixing by hand. Fold in the toasted hazelnuts and the previously chopped dark chocolate.

Let the dough rest in the refrigerator for 15 minutes to make it easier to form the cookie balls.

Using an ice cream scoop, shape regular balls and place them on a baking sheet lined with parchment paper. Slightly flatten the balls and bake them.

Bake for 17 minutes for large 70g cookies, 11 minutes for smaller 15g cookies.

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