Print
Double-Buckwheat Double-Chocolate Cookies = these are made with two kinds of buckwheat and two kinds of chocolate, perfect with a cup of milk, tea or coffee

Double-Buckwheat Double-Chocolate Cookies

Servings 80 free-form or 60 round cookies
Calories 15 kcal
Author Jeanette

Ingredients

  • 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

Instructions

  1. Place oven racks so the oven is divided into thirds.
  2. Preheat oven to 350 degrees.
  3. Sift all-purpose flour, buckwheat flour and cocoa powder together.
  4. 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.
  5. Divide dough in half and form each half into a disk.
  6. 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.
  7. 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.
  8. These cookies will keep covered at room temperature for about 4 days; they can be frozen, well wrapped, for up to 2 months.

Recipe Notes

Recipe from Dorie’s Cookies by Dorie Greenspan