Try this breakfast-inspired dessert of nubby granola shortbread!
." She shows us how to make chocolaty buckwheat and brown butter cookies and shortbread bars filled with crunchy granola.
TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.This breakfast-inspired shortbread is a special way to utilize the last serving of your favorite granola, which adds a mysterious crunch to the buttery cookie. Sandy ultrafine rice flour enhances this cookie's naturally melt-in-your-mouth texture.
Because of its impressive life span after being baked, a pan of this shortbread, scored but not cut, is an exceptional, easy gift — it stays fresh for over a week and will survive even the bumpiest journey.Chocolate chip cookies get their chewy, toffee-like texture from a mixture of white and brown sugars. The sugars dissolve as they are whipped with the eggs, which is the same technique that gives great brownies a satin, crackly finish .
The butter is browned until nutty and fragrant. Toasting wheat and buckwheat flours coaxes out their natural, earthen sweetness. Both the dark chocolate and the creamy semisweet chocolate are chopped into boulder-like chunks. Buy the best single-origin, ethically sourced vanilla extract you can find for the cookie's characteristic caramel undertones.Nathan Congleton / TODAY
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