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January 27, 2017

Buckwheat Chocolate Cookies

So rich they're practically begging for a glass of milk, sprinkle these slice & bake chocolate buckwheat cookies with flaky sea salt when they're warm from the oven.

So rich they’re practically begging for a glass of milk, sprinkle these slice & bake chocolate buckwheat cookies with flaky sea salt when they’re warm from the oven.

Buckwheat Chocolate Cookies

I love baking, but sometimes I can be lazy, especially with cookies.

It has to be a special occasion, or I have to feel some serious inspiration before I roll out dough and use cookies cutters.

Most of the time I reach for my 8-inch-square baking pan to make bars that require no fussy spacing on sheet pans or me worrying that they will end up spreading into each other.

For these buckwheat chocolate cookies, I kept things simple doing slice and bake.

The dough was very crumbly, but I pressed it into 2 logs, let them chill in the freezer and sliced them into 1/2-inch-thick rounds.

The dough fell apart a bit as I cut them, but I didn’t care if the cookies weren’t uniform because they were chocolaty, rich and begging for a glass of milk.

Chocolate Buckwheat Cookies
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Buckwheat Chocolate Cookies

Buckwheat Chocolate Cookies

  • Author: Paige Adams
  • Prep Time: 15 minutes + 2 hours chilling
  • Cook Time: 12 minutes
  • Total Time: 27 minutes + 2 hours chilling
  • Yield: 36 cookies 1x

So rich they’re practically begging for a glass of milk, sprinkle these slice & bake chocolate buckwheat cookies with flaky sea salt when they’re warm from the oven.

Ingredients

  • 11/4 cups buckwheat flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 stick plus 3 tablespoons unsalted butter at room temperature
  • 2/3 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon fleur del sel
  • 1 teaspoon vanilla extract
  • 5 ounces bittersweet chocolate, roughly chopped into pieces not lager than 1/3 inch
  • Maldon sea salt for serving

Instructions

  1. Sift together the flour, cocoa powder and baking soda.
  2. Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add both sugars, salt and vanilla extract and beat until light and fluffy, about 2-3 minutes.
  3. With the mixer turned off, add the dry ingredients. Place a towel over the mixer and pulse a few times to start to incorporate the dry ingredients. Mix for an additional 30 seconds to 1 minute until the dough has formed. It will be very crumbly.
  4. Divide the dough in half and press into 2 logs about 1-1/2 inches in diameter. Wrap in plastic wrap and freeze until firm, about 2 hours.
  5. Preheat the oven to 325 degrees F. Slice the logs into 1/2-inch thick rounds and place on a parchment-lined sheet pan about 1 inch apart. Bake for 12 minutes until the cookies are just set. Wait a few minutes before transferring to a wire rack to cool completely. Sprinkle with Maldon sea salt while they are warm.
  6. Store in an airtight container.

Notes

Adapted from Dorie Greenspan via Food52

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