Double-Buckwheat Double-Chocolate Cookies are made with two kinds of buckwheat and two kinds of chocolate. Perfect with a cup of milk, tea or coffee.
Last weekend, one of our twin boys went back to college, so I sent him off with a container of these Double-Buckwheat Double-Chocolate Cookies. The recipe is from Dorie Greenspan’s new cookbook, Dorie’s Cookies, which is being released in October. Dorie is the queen of cookies, so you can bet that these cookies are pretty amazing!
I made these cookies for OXO’s annual Cookies for Kids’ Cancer to raise awareness about childhood cancer. My good friend lost her son, Mikey, to pediatric brain cancer (Diffuse Intrinsic Pontine Gliomas) 8 years ago, so I have a particular interest in supporting this cause. I cannot fathom losing a child so young.
I actually started Jeanette’s Healthy Living six years ago to record recipes I was cooking for friends and people in my community with cancer. It is a passion that I have, and I have continued to reach out to people in our community who are undergoing cancer treatment to see if I can cook for them. You can find recipes I’ve made for people with cancer in my anti-cancer recipe section.
Ingredients for Double-Buckwheat Double-Chocolate Cookies
Double-Buckwheat Double-Chocolate Cookies are just that – two kinds of buckwheat (buckwheat flour and kasha) and two kinds of chocolate (cocoa powder and dark chocolate chips). These cookies remind me of shortbread, but they’re a little more tender. They’re not overly sweet, and the sprinkling of sugar and salt on top really makes a big difference in the final result.
Kasha is a surprise ingredient in these cookies. I’d only eaten it as a savory grain until now. Kasha is the same as whole buckwheat and comes in different granulated sizes. Medium granulated kasha is used in this recipe, which can be found in some supermarkets or ordered online.
Making Double-Buckwheat Double-Chocolate Cookie Dough
OXO sent me an Illuminating Digital Hand Mixer to try out for this cookie recipe. This mixer has digital controls so you can steadily increase or decrease speed. The bottom of the mixer actually lights up to illuminate the bowl. Can you see the glowing light? Pretty cool for gadget lovers.
The cookie dough is a bit crumbly when you first mix it up, but it eventually binds together when pressed together.
Kasha adds little crunchy bits to the cookie and dark chocolate chips are a nice surprise.
Forming The Double-Buckwheat Double-Chocolate Cookies
Forming these cookies isn’t hard. The cookie dough is basically rolled out, baked, then cut into individual cookies.
First, I divided the dough in half and formed each half into two circles on top of a piece of parchment paper.
Next, I covered the dough with another piece of parchment paper and roll out to 1/4″ thickness.
I then flipped the cookie dough over (including the parchment paper), removed the top piece of parchment paper, and then placed the cookie dough back onto a parchment paper lined baking sheet. This is supposed to keep the edges of parchment paper from curling up during baking. The parchment paper still curled up on mine, but it didn’t cause a problem.
I tried out OXO’s Non-Stick Pro Cookie Sheet, which features a unique micro-textured pattern that ensures even baking and adds structural rigidity.
Turbinado sugar and Australian flake sea salt were sprinkled on top before the cookie circle was baked. After baking, I slid the cookie circle onto the countertop.
OXO’s Double Pastry Wheel came in handy to cut the baked cookie dough into diamond shapes.
Don’t worry about the scraps – they are dangerously delicious.
- 1 2⁄3 cups (227 grams) all-purpose flour
- 1 cup (120 grams) buckwheat flour
- 1⁄4 cup (21 grams) unsweetened cocoa powder
- 2 sticks (8 ounces; 226 grams) unsalted butter, cut into chunks, at room temperature
- 1⁄2 cup (100 grams) sugar
- 1⁄4 cup (50 grams) packed light brown sugar
- 1 teaspoon fine sea salt
- 2 large egg yolks, at room temperature
- 1 teaspoon pure vanilla extract
- 1⁄4 cup (45 grams) kasha, preferably Wolff’s medium granulation (see headnote)
- 4 ounces (113 grams) bittersweet chocolate, finely chopped
- 2 teaspoons sanding sugar, mixed with 1 teaspoon flake sea salt, such as Maldon, for sprinkling
- Place oven racks so the oven is divided into thirds.
- Preheat oven to 350 degrees.
- Sift all-purpose flour, buckwheat flour and cocoa powder together.
- In a large bowl, beat together butter, sugar, brown sugar and salt on medium speed until smooth, about 3 minutes. Add egg yolks and beat for another minute, scraping the bowl as needed, then add the vanilla. Turn mixer off, add all of the dry ingredients, and mix on low speed until everything is almost incorporated. The mixture will look crumbly at first, but will start to come together after a few minutes. Add the kasha and chocolate pieces and mix in.
- Divide dough in half and form each half into a disk.
- Place one disk between two pieces of parchment paper and roll out to 1⁄4 inch. thickness. Peel away top and bottom pieces of parchment paper, then put dough back on top of one piece of paper. Slide onto a baking sheet (this will help prevent the paper from curling during baking). Repeat with the second piece of dough. Sprinkle the dough with the sugar-salt mixture.
- Bake for 14 to 15 minutes, rotating the sheets top to bottom and front to back halfway through baking, or until the cookies are set. Slide the entire cookie slab, including the parchment paper, onto the counter. Cut the big cookie into 1 inch wide diamond shapes. Cool on cookie rack.
- These cookies will keep covered at room temperature for about 4 days; they can be frozen, well wrapped, for up to 2 months.
OXO provided me with baking tools, and is donating $100 for this blog post to Cookies for Kids’ Cancer, and up to $100,000 in total.