Tuesdays with Dorie DC: Double-Buckwheat Double-Chocolate Cookies

September 4, 2018 at 3:08 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 7 Comments
Tags: baking, cookies

Buckwheat and dark chocolate is a combination that is oh-so-good. The earthy nuttiness and bittersweetness all just work together. So naturally it follows that Double-Buckwheat Double-Chocolate Cookies should be oh-so-so-good. And I just know that they are, but here’s where I will confess something…I actually made single-buckwheat triple-chocolate cookies. The two types of buckwheat called for in the recipe are flour and kasha. The flour I have already, but the kasha I don’t. Since I’m on a self-imposed lockdown on the purchase of any new flours, grains and condiments (my fridge and cabinets are seriously out of control), I didn’t go out and get any. I did want that crunchy element that the kasha would have added to the cookies, so I reached into my freezer drawer and pulled out my baggie of cocoa nibs and added them to the cocoa powder and chopped chocolate already in the recipe. The dough can be rolled out into a sheet and cut, or rolled into log and sliced. I opted for the slice-and-bake version.

These cookies are great. They’re nice and soft inside (with that bit of crunch!), and a sprinkling of salt and sugar on top gives the flavor a real pop. A Brooklyn bakery called Bien Cuit makes similarly flavored salted chocolate buckwheat cookies, which I buy from time to time and have found to be the perfect nibble with an afternoon coffee. The same is true with these. Small and not too sweet, they are just right.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll and please join us if you haven’t already.

7 Comments »

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I feel your pain with ingredients. My fridge has many little bags of flour. I used the scale at my health food store to buy exactly what I needed for this recipe. No new bags! We loved these too.

Comment by Diane Zwang— September 6, 2018 #

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Your cookies look great. I am with you generally on not buying new ingredients, but I made an exception here as I couldn’t make buckwheat cookies without any buckwheat. I thought the salt on top was genius.

Comment by Cakelaw— September 7, 2018 #

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I have Bob’s Red Mill buckwheat cereal (I like to change up my porridge routine in the winter), so I’m planning on using that in these cookies. Now that I’ve read your post, I think I’m going to go half buckwheat and half cocoa nibs. Your cookies are making me want to scrap my Saturday afternoon plans and bake.

Comment by Teresa— September 8, 2018 #

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- i like that you have a porridge routine! it’ll be hot cereal weather here soon enough—i’ll need to stock up!
  
  Comment by steph (whisk/spoon)— September 9, 2018 #
  
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I’m on a self-imposed lockdown on the purchase of any new flours, grains and condiments <<<< Uh, this. So much this!!!! (now if I could only get my husband on board with this….)

Comment by Mardi (eat. live. travel. write.)— September 10, 2018 #

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- things fall on me when i open my cabinets!!
  
  Comment by steph (whisk/spoon)— September 10, 2018 #
  
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I love your photo, your cookies look sooo good!
My chocolate loving family would have loved your triple chocolate combo!

Comment by kitchen therapy— September 10, 2018 #

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