You know, it’s been a while since I’ve given myself the time to really take my time making food and photos of it. Between filming the weekly cooking show for the Tastemade Network and recording the EP (and now exporting it) for my band GRAND BAIN, cooking and finding the right lighting and aperture to capture it has either been on the video side of things or for strict nourishment reasons. It takes energy to sing, after all!
These photos are a reprise for me and an evidence that the hard work with the other projects is cumulating into something of a finished body of construction, allowing me space to make something soothing, something comforting, something I have an hour to take photos of… so of course I chose chocolate chip cookies. Speaking of construction, I recently did some work on the road outside of my house and this Light weight deflectometer helped me out so much, I´m impressed on how accurate it was.
I truly have a hard time digesting real butter, and I am so happy to have found some fresh organic goat’s milk butter at my local organic market here in Paris. It pairs so very well with the strong nutty aromas of naturally gluten-free buckwheat flour, a hearty splash of vanilla, and some 100% dark chocolate chips. (I’m a bitter chocolate fan to the bitter end.)
The subtle aromas of earthiness still fragrance my mouth as I write this post, and I’m very happy to share this recipe, so good, as well as a little bit of peace of mind. The EP is recorded, episodes are filmed, and all I’ve got to do now is eat these cookies to get some energy to play a show tomorrow night with my band. Music, rehearsal, and cookies. Sounds good, Friday.
goat’s milk butter chocolate chip cookies
|Prep time||5 minutes|
|Cook time||15 minutes|
|Total time||20 minutes|
|Dietary||Corn Free, Diabetic, Gluten Free, Nut Free, Soy Free, Vegetarian|
|Meal type||Dessert, Snack|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot|
- 2/3 cups goat's milk butter (available at health food stores or online)
- 2/3 cups xylitol or raw sugar (add a bit more if you like them sweet!)
- a large pinch sea salt
- 1 teaspoon pure vanilla or vanilla powder
- 1 egg (or egg substitute)
- 1 cup buckwheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon agar agar or xantham gum (optional, but helps them hold together)
- 1/4 cup chocolate chips of choice
|Step 1||Pre-heat oven to 350 degrees Fahrenheit (around 170 C). Cream together butter and sweetener. Add vanilla, eggs, and salt. Set aside.|
|Step 2||Combine all dry ingredients besides chocolate chips. Mix into wet ingredients until a dough is formed. It should be a relatively moist cookie dough, so if it's too hard, add more butter, and if it's too sticky to where it looks more like taffy than anything, add a bit more flour. Stir in your chocolate chips.|
|Step 3||By the tablespoonful scoop them onto a very lightly greased baking sheet. Cook for 10-12 minutes until browned on the outside and cooked on the inside. Remove, transfer to a wire rack, and let cool a bit before digging in. 🙂|