Buckwheat Cookies with Chocolate (Print Version)

# Ingredients:

01 - 75 g of all-purpose flour (T55).
02 - 125 g of salted butter, softened.
03 - 1 egg, weighing 60 g.
04 - 30 g of golden cane sugar.
05 - 3 pinches of fleur de sel.
06 - 125 g of buckwheat flour.
07 - 50 g of hazelnuts.
08 - 150 g of dark chocolate.
09 - 5 g of baking powder.
10 - 120 g of raw cane sugar.
11 - 15 hazelnut halves for toppings.
12 - 25 g of dark chocolate for garnishing.

# Instructions:

01 - Toast the hazelnuts in a 150°C oven for 15 minutes. Remove the skins and let them cool.
02 - Finely chop 25 g of chocolate for garnishing. Break the rest into chunks for adding later.
03 - In a bowl, mix together the flours, fleur de sel, and baking powder.
04 - Whisk the softened butter with the sugars until creamy. Then, stir in the egg.
05 - Fold in the dry mixture, chocolate chunks, and crushed hazelnuts into the butter mixture until evenly combined.
06 - Shape the dough into 15 balls, arrange them on baking trays, and chill them in the fridge for an hour.
07 - Bake in a 165°C oven for 11 minutes. Add hazelnut halves and chopped chocolate on top once out of the oven.

# Notes:

01 - These cookies can stay fresh for up to a week if kept in an airtight container.
02 - The dough can be frozen for up to a month before baking.

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