I doubled up on the two most important ingredients in these cookies, and I even doubled up on how you cra them. There are two kinds of buck- wheat in the cookies, buckwheat our and kasha (buckwheat groats), and two kinds of chocolate, cocoa powder and dark chocolate. There are two different ways to make them: slice-and-bake or arts-and-crafts free-form.
The buckwheat is the charmer here. The our makes the cookies tender and gives them a subtle nuttiness that only buckwheat habitués will identify. No one will guess there’s kasha in them, but it gives the cookies crunch and a fuller flavor than you’d think you’d get from such tiny nuggets. The kasha’s got a fabulous texture too. It’s a crunch-lover’s dream.
Now, I was SURE I had kasha in the house. So sure I didn’t even pick some up when I was standing in front of it at the health food store on Saturday. But when I came to make these cookies, it was nowhere to be found. No matter I figured it was such a tiny amount (I was halving the batch) that it wouldn’t make too much of a difference (but I added it to my ongoing “pick up when I am walking by” list).
I chose to slice and bake these cookies as opposed to rolling them out and immediately as I was slicing my first cookie regretted this choice. Though I can roll my dough perfectly round into a log, whenever I go to slice cookies, I never quite keep them round and they always end up looking a little “not quite round”. This was compounded by the fact that I used chocolate chips (as opposed to finely chopped chocolate) – in an attempt to use what I have in the pantry, I had just the amount of chips needing to be used but they definitely do not cut clean.
No matter, I managed to get 22 cookies out of the half batch of dough (as opposed to the 30 the recipe says I’ll get), so I figured it wasn’t bad. Next issue was the sanding sugar, meant to me mixed with some flaky sea salt to top the cookies. The only sanding sugar I have is Christmas colours so I opted to leave it off and just add a few flakes of salt instead.
All was well-ish until I went to take the cookies out of the oven. Unthinking and holding a slightly damp tea-towel. OUCH! I dropped the tray on the oven door and fortunately the only thing to break was some of the cookies – and the rest of them were pretty misshapen (Neil rescued a few but they were so soft that they were impossible to pick up and keep round…).
No matter the shape (and missing a couple of ingredients…) these were absolutely delicious – as Dorie says, we had cookies that were “firm around the very edges and cakey, soft and almost melty everywhere else.” These definitely need a do-over chez moi!
Get the recipe for Dorie Greenspan’s Double-Buckwheat Double-Chocolate Cookies on page 203 of Dorie’s Cookies.
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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