I made these cookies before I went to a wedding. Because naturally, when one is going to an event where there is going to be amazing food, amazing wine, and then amazing cake, one really needs to eat cookies before one goes. Possibly not. However, Jessica did point out that they are small, therefore they could be considered a snack food, and everyone knows that you should have a small snack before you head out to an event so that you aren’t hungry and therefore angry, and don’t overeat the appetisers and/or bread basket.
I know that you should really snack on something healthy like an apple and some nut butter, or some low-fat Greek yoghurt. That’s what sensible Amy does on normal days, but there are some days, like a Saturday where your awesome and unintended sleep in gets interrupted by your alarm for an appointment, and then you show up at said appointment to find out that they meant to call you and cancel. Three weeks ago.
Still, no big fuss. Just go home via the supermarket, pick up some buckwheat flour and chocolate chips, remember that you have some egg dregs leftover from your sensible Friday night dinner of egg white omelette and make yourself some cookies. Three cookies disappeared while I was getting dressed and glammed for said wedding. Mental health snack: sensible. Then you really should proceed to eat the bread roll (because for goodness sake they actually found you a gluten free one) with butter (of course); lick the plate clean when they bring you an amazingly tasty dinner; and then dance with your significant other like a crazy person (Pulp Fiction has nothing on us). Then, definitely remember to have a cookie before breakfast on Sunday while you are trying to make bacon for your slightly hungover significant other in a mildly hungover state yourself. Couch time for most of the day: sensible. Note: I did also go for a cookie-fuelled run in the afternoon. Perhaps not sensible, but definitely required.
These cookies are chocolate in the best way. The dough isn’t overly sweet so the cocoa shines through. The milk chocolate chips are little bursts of sweetness among the darker dough. The reason these are called pebble cookies is because they are soft and slightly crumbly and fit in the palm of your hand, smooth and full of chocolaty promise before you gobble them down. I dare you to stop at just one.
Chocolate Chip Pebble Cookies
Note: If you do not require these to be gluten free, simply replace the buckwheat flour and rice flour with the equivalent weight of plain flour.
Gluten Free. Makes 18 cookies.
- 100 grams butter, softened
- 1/2 cup white sugar
- 1 egg
- 2 egg yolks
- 1 teaspoon vanilla essence
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 50 grams cocoa powder
- 75 grams buckwheat flour
- 75 grams brown rice flour
- 3/4 cup milk chocolate chips
- Preheat your oven to 160C (320F) and line two cookie sheets with baking paper.
- In a medium mixing bowl use a wooden spoon to cream butter and sugar until light and fluffy.
- Add egg, yolks, and vanilla essence and beat until smooth.
- In a small bowl whisk together baking powder, baking soda, salt, cocoa powder, buckwheat flour and rice flour.
- Add flour mixture to butter mixture and stir until combined.
- Mix in chocolate chips until well distributed.
- Roll heaped tablespoons of mixture into balls and place on baking trays, allow room for a small amount of spreading.
- Bake in preheated oven for 12-15 minutes or until edges are firm. The middle may still be soft. This is good otherwise your cookies will be overly hard.
- Remove and allow to cool completely before storing in an airtight container for up to 4 days.