I really like this recipe. I used caramel chips and caramel extract. Baked for 8 minutes and they’re just the right texture. I didn’t refrigerate the dough but I put the bowl in the freezer for 10 minutes and it worked.
Love these! I like 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’s 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 as much the next day, they’re so hot…and I’m indecisive about the eggs. I like to leave them in the fridge for a day, convinced they taste better.
I live in Paris, so I had to replace the light brown sugar with semolina cane sugar and the crystal diamond with fleur de sel. I also had to adjust the butter (using 64g melted, rather than 64g solid) to get it to 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 the flour, browning the butter and replacing the sugar with molasses and it was all wonderful.
I live in France, where brown sugar is not easy to find. so I substituted with pure cane sugar and although they were darker they came out very well.
I hesitate to write this, because according to the reviews, the cookies are perfect as is! However, I got them semi-healthy and wanted to share them with anyone on an alternative diet because they were still amazing: I cut the butter to about 3/4 of a stick (the vegan butter would also be perfect if the stick) replaced eggs with 3/4 cup unsweetened applesauce (total) Total sugar replaced with 3/4 cup coconut sugar AP flour replaced with gluten-free AP flour 1:1 So good and moist!!!
Just going back to say that I have never remade a recipe as much as I have remade these salted buckwheat cookies. I’ve made them so many times this year that I’ve lost count. The first time I made them was at the start of the pandemic and they have become a kind of daily comfort for me at tea time. Our office-wide lunch is taken at 1 p.m., which I have maintained while working remotely. I knew every day after lunch that I had these sweet and savory babies waiting with a cup of tea. I love them so much and even went so far as to add a (heavy) teaspoon of cinnamon (I’ve made them a million times this fall). Delicious! Also – sidebar: I couldn’t find Diamond Crystal kosher salt during the height of the pandemic for some reason and grabbed a packet of Morton’s kosher salt instead (use with caution, saltiest salt of all time!) And because I really love the salty bite of this cookie, I just poured Morton’s planet-sized kosher salt into a mortar and pestle and crushed it to a seemingly acceptable level to sprinkle on top. Happy baking everyone
These were absolutely delicious! Even the dough was amazing. They may be my favorite cookie from now on. The only change made was the addition of caviar from a vanilla bean, but it probably would have been fine without it.
Delicious cookies. I almost followed the recipe to the letter, but, on a whim, I added 1/4 tsp. liquid smoke and Maldon smoked salt used, both in and on the biscuits. I also used chocolate chips because that’s what I had. Finally, I overcooked them on purpose for a minute or two, because I like a crispy chocolate chip cookie. These are right up there, in my opinion, with David Lebovitz’s Mesquite Chocolate Chip Cookies.
How is this recipe different from David Lebowitz’s cookies of the same name? You seem to have copied everything from this recipe including the process
My cookies don’t look like the browned ones in the magazine because I had to use a darker buckwheat flour (Bob’s Red Mill) and like other readers they came out flat. I recommend you make them half the size of what is recommended and space them 3 inches apart. They spread and puff up a bit, but will become flat once cooled. I made the mistake of overcooking and they ended up more crispy than chewy. However, they are not too sweet and very addictive.
I love these cookies! I bake half and store 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 fluffy!
I just made these and they are delicious! Weigh the cookies at 50g each and get big, flat, chewy cookies! I also added some 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 have a different color, but the nuttiness of the buckwheat makes them special, as well as the crunchy/chewy texture. I agree with the comment about the format of Fundamentally. It would be nice to be able to put a direct link to the recipe.
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