From Charlotte Bradley’s website
- 1/2 cup softened butter
- 1/2 cup granulated sugar
- 1/2 cup lightly packed brown sugar
- 1 egg
- 1/4 tsp salt
- 1 1/2 tsp pure vanilla extract
- 1/2 cup plus 2 Tbsp light buckwheat flour
- 1/2 cup brown rice flour
- 1/2 tsp baking soda
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 375°F. Prepare two cookie sheets. Non-wheat flours tend to be a bit sticky. To save frustration, line the cookie sheets with parchment paper. This makes removing the cookies much easier!
- In a large bowl, cream together the butter, granulated sugar, and the brown sugar until they are nicely blended. NOTE: I like to use my KitchenAid mixer with the paddle attachment but you can also do this by hand.
- To the butter/sugar mixture, add the egg, salt, and vanilla extract; continue to blend until well combined.
- In a separate bowl, sift or whisk together the buckwheat flour, rice flour, and the baking soda. Stir in the flour mixture (1/3 at a time) into the creamed ingredients and blend until smooth. Stir in the chocolate chips.
- Drop large teaspoons of dough onto the prepared cookie sheet leaving about 2 inches between each cookie, as they will spread. Note: If the dough seems particularly soft, chill it in the fridge for about one hour before doing this step.
- Bake, one sheet at a time on the middle rack in the oven, approximately 7 to 8 minutes, until the cookies are barely browned on top.
Remove from oven and let the cookies stand for a couple of minutes before removing to a wire to cool.