Buckwheat Chocolate Cookie Recipe | Enjoy your meal
I love these! I love them fresh out of the oven, so store a bag of cookie balls in the freezer. My buckwheat has dark spots that you see in the finished cookie. I use regular salt because that’s what I have on hand. So delicious and not too sweet. I try them with two whole eggs instead of using 1 and 2 yolks as I never use the whites. I don’t like them that much the next day, they’re just so hot … and I’m undecided about the eggs. I like to leave them in the fridge for a day, convinced that they taste better.
I live in Paris, so I had to substitute ‘caster cane sugar’ for the light brown sugar, and ‘fleur de sel’ for the diamond crystal. I also had to adjust the butter (using 64g of melt rather than 64g of solid) to make it work. nonetheless, they are amazing, and have been a hit with my friends, kids and their friends!
These are amazing! They are great as is, but also tried half and half for flour, brown butter, and replacing sugar with molasses and it was wonderful.
I live in France, where brown sugar is not easy to find. So I replaced with pure cane sugar and although they are darker they came out really well.
I hesitate to write this because according to the reviews the cookies are perfect as they are! However, I have them semi-healthy and wanted to share them with anyone on an alternative diet, because they are still amazing: I cut the butter to about 3/4 of the stick (the vegan butter would also be perfect. if it was stick) I replaced the eggs with 3/4 cup unsweetened applesauce (total) Total sugar replaced with 3/4 cup coconut sugar AP flour substituted with AP flour 1: 1 gluten free So much good and soft !!!
I’m just going back to say that I never remade a recipe as much as I remade these buckwheat crackers. I’ve done it so many times this year that I’ve lost count. The first time I prepared them was at the start of the pandemic and they became a kind of daily comfort to me at tea time. Our office-wide lunch is eaten at 1pm, which I maintained while working remotely. I knew every day after lunch that I had these sweet and savory babies to wait for with a cup of tea. I love them so much and have even gone so far as to add a (heaped) teaspoon of cinnamon (made them a million times this fall). Delicious! Also – boxed: I couldn’t find Diamond Crystal Kosher Salt during the height of the pandemic for some reason and instead bought a packet of Morton’s Kosher Salt (use with caution, the most salty salt of all time!) And because I really love the salty bite of this cookie, I just put kosher salt the size of a Morton planet in a mortar and pestle and crushed it to a apparently acceptable level to sprinkle on top. Happy cooking to all
These were absolutely delicious! Even the dough was amazing. They can be my go to cookie from now on. The only change was the addition of the caviar of a vanilla bean, but probably would have been fine without.
Delicious cookies. I almost followed the recipe exactly, but, on a whim, I added 1/4 tsp. of liquid smoke and smoked salt Maldon used, both in and on the cookies. I also used chocolate chips because that’s what I had. Finally, I overcooked them for a minute or two on purpose, because I love crispy chocolate chip cookies. These are there, in my opinion, along with David Lebovitz’s Mesquite chocolate chip cookies.
How is this recipe different from David Lebowitz cookies of the same name? You appear to have copied everything from this recipe, including the process
My cookies don’t look like the golden cookies that are in the magazine because I had to use darker buckwheat flour (Bob’s Red Mill) and like other readers they came out flat. I recommend that you make them half the recommended size and space them 3 inches apart. They spread out and swell a bit, but will turn flat when cooled. I made the mistake of overcooking and they got more crispy than chewy. However, they are not overly sweet and very addicting.
I love these cookies! I bake half and keep half in the freezer (already in balls) for when I need a cookie ASAP. But honestly, the recipe doesn’t do too much for me before they go stale (I can’t even confirm if they go stale – eat them too fast).
These are so good. I browned the butter and added toasted pecans, and they turned out deliciously nutty. So soft!
I just made them and it’s a delight! Weighed the cookies at 50g each and got big, tasty, flat and chewy cookies! I also added toasted pumpkin seeds.
My first batch was great. Bob’s Red Mill buckwheat flour used. It’s kind of a taupe color, so the cookies are a different color, but the nutty of the buckwheat makes them special, as well as the crunchy / chewy texture. I agree with the format comment from Basically. It would be nice to be able to access the recipe directly.
Has anyone used Bob’s Red Mill buckwheat flour? I found it so dark in color compared to the flour used in the pictures above, which made it harder to tell when they were ready! It didn’t matter, it was so so so good! Thank you!! ??