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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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; 6 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 24 mg cholesterol; 75 mg sodium. 74 mg potassium; 20 g carbohydrates; 1 g fiber; 12 g sugar; 2 g protein; 0 g trans fatty acid; 122 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 9 mcg folate; 0 mcg vitamin b12; 19 mg calcium; 1 mg iron;

Reviews (1)

Rating: Unrated
03/15/2017
Very good flavor!