2020-04-01 Bon Appetit

53

The quest for

great chocolate

chip cookies

never ends, and

buckwheat flour

is our latest

muse. It creates

a cookie with all

of the qualities

you seek in the

classic—chewy-

gooey centers,

crisp edges,

and nutty,

buttery, toasty

flavor—but to

an even greater

degree. Track it

down, then use

the remainder

for pancakes,

waffles, and,

yes, even

more cookies.

Cookies

Love

Buckwheat

ALL-PURPOSE

ADVICE

THE WAY YOU

MEASURE

FLOUR MATTERS

A scale will provide
the most accurate
measurement (buy one!),
but when it’s not
an option, follow the
spoon-and-level
method: Use a fork to
rake through your
flour, spoon it gently
into a cup, then level
with the back of a knife.
If you dip-and-scoop,
you’ll get heavier, more
compact cups—and,
consequently, denser
cakes and drier cookies.

Many biscuit recipes count on pockets of

butter and an angel’s touch for pull-apart

flakiness. But we’re not willing to leave

it to chance. Our simple folding technique

manually multiplies the number of layers

for guaranteed no-risk success.

Lean Into the Layers

Sour Cream

and Onion

Biscuits

p. 61

Bring the short sides into

the middle, hoisting one flap

over the other.

Repeat the fold-and-pat

once more, then cut into

squares (look, no scraps!).

Pat back down to the

original thickness—the dough

will come together as you go.