We took our most popular cookie recipe—chewy chocolate chip cookies—and made a few changes. We replaced some
of the unbleached flour with buckwheat flour for a toasted, nutty aroma, plus fibre; we reduced the amount of sugar
by a quarter and the chocolate by more than half; we added a bit of instant coffee (which brings a deep, rich taste) and threw in some chopped roasted almonds for texture and crunch. Behold, an equally delicious but better-for-you chocolate chip cookie!