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Tuesdays with Dorie (Dorie’s Cookies): Double-Buckwheat Double-Chocolate Cookies

Double Chocolate Double Buckwheat Cookies on eatlivetravelwrite.comThis week’s Tuesdays with Dorie recipe from Dorie’s Cookies was made with a few mishaps along the way but the results were still delicious! Of these cookies, Dorie says:

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).

The rest of the ingredients are things I always have on hand – buckwheat flour, flour, cocoa powder, chocolate, eggs etc… so I whipped up the dough one morning to bake off that afternoon.

Dorie Greenspan Double Chocolate Double Buckwheat Cookies on eatlivetravelwrite.comI 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…).

Tuesdays with Dorie Greenspan Double Chocolate Double Buckwheat Cookies on eatlivetravelwrite.comNo 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.

Dorie's Cookies on eatlivetravelwrite.com

 

 

Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographiclly closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!

 

 

 

Please note: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!

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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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6 Responses to Tuesdays with Dorie (Dorie’s Cookies): Double-Buckwheat Double-Chocolate Cookies

  1. sanya September 4, 2018 at 10:29 #

    I chose the roll out and bake version and then decided to cut circles out, and I found the chocolate chunks made it hard as well! I like the look of yours, they look rustic 🙂

  2. Cakelaw September 4, 2018 at 15:17 #

    I enjoyed these for their points of difference, and they weren’t too sweet. The shape doesn’t matter a jot. I sliced and baked too.

  3. Doris Ruth September 4, 2018 at 17:06 #

    Glad they were popular. Hope nobody got burnt!

  4. steph (whisk/spoon) September 6, 2018 at 16:58 #

    ouch is right–i’ve done that so many times and am always annoyed with myself (not to mention burned). so i feel your pain! i didn’t have any kasha either, but swapped in some cocoa nibs instead. I’m a fan of the chocolate-buckwheat combo!

  5. Diane September 6, 2018 at 22:38 #

    Sorry to hear of the mishap and the burn. Cooking is dangerous business. We loved these too no matter the shape. Free form was easy.

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