Earthy, nutty buckwheat shines in this spin on a classic. Bittersweet chocolate chunks and flaky sea salt complete this cookie's irresistible flavor combo.

Recipe by Dorie Greenspan
Source: Better Homes and Gardens

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Recipe Summary

hands-on:
30 mins
total:
1 hr 50 mins
Servings:
25
Yield:
25 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl whisk together the all-purpose flour, whole wheat flour, buckwheat flour, baking powder, and baking soda. In a large mixing bowl beat butter, sugars, and salt with an electric mixer on medium speed for 5 minutes, scraping bowl a couple of times. Add egg and beat 1 minute; add the yolk and beat 1 minute more. Add the dry ingredients all at once and beat on low speed until almost all of the dry ingredients are combined. Add the kasha and beat a few seconds. Add the chocolate and beat on low just until all is combined. Shape into a ball; wrap in plastic wrap. Chill at least 1 hour.

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  • Center rack in oven and preheat to 375°F. Line a baking sheet with parchment paper. Using a medium cookie scoop, scoop level portions of the dough (or rounded tablespoonfuls) and place 2 inches apart on the prepared baking sheet. Sprinkle evenly with flaky salt.

  • Bake for 8 to 9 minutes (rotate pan front to back after 4 minutes) or just until the edges of the cookies start to brown. (The cookies should look underbaked.) Let cool on baking sheet for 2 minutes. Transfer cookies to a wire rack to cool. The cookies will firm as they cool. Repeat with remaining cookie dough.

Nutrition Facts

137 calories; fat 6g; cholesterol 24mg; saturated fat 4g; carbohydrates 20g; mono fat 2g; insoluble fiber 1g; sugars 12g; protein 2g; vitamin a 122.3IU; niacin equivalents 0.4mg; folate 9mcg; sodium 75mg; potassium 74mg; calcium 19mg; iron 0.9mg.
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