This week’s Tuesdays with Dorie recipe from Baking Chez Moi was a lovely cross between chocolate chip cookies and shortbread that *felt* slightly healthy because of the buckwheat flour. Dorie’s using an interesting technique of toasting the buckwheat flour gives these even more of a nuttiness than the buckwheat does on its own (hence the “healthy” taste 😉 ).
I actually used half whole-wheat flour and half all-purpose flour as I had a little bit of each to use up so my cookies were a three-flour affair. I didn’t have chopped chocolate but I’ve realised that chocolate chips are roughly 1/4-inch high so it helps you roll the dough to the perfect thickness (less mess and fuss than chopped chocolate and I always end up having shards of chocolate bake into the cookie giving it a browner hue than I’d like… I loved how these looked!
And the taste? Sweet and salty and a bit crunchy and a bit melt-in-your mouth. Pretty perfect when you need more than a plain sablé but don’t want to go all out chocolate chip cookie!
Get the recipe for Dorie Greenspan’s Toasted Buckwheat and Chopped Chocolate Sablés on page 266 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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Ooh, these do indeed look yum! I look forward to making them.
aren’t those so cute! i liked these, too, and good tip on choco chip height! haha.
Ohhh, I love the look of these with the whole chocolate chips! I think I will follow your lead…keeps the chocolate more uniform throughout the cookie too! Great job!
I will agree with you that chopping chocolate is quite a messy affair. We enjoyed these and I even gave a few away to some happy friends.