Salted Chocolate Buckwheat Cookie

The salted chocolate buckwheat cookies are absolutely out of this world with flavor!! My family's new favorite!

I can't believe how suprizingly good these are!

I swapped the butter for a plant based one to make these vegan and followed the rest of the recipe as directed. Everything still looked pretty textbook up until the point that they went into the oven - I baked these for the minimum 12 minutes flipping halfway through and the spread on them was fairly significant! Still had a little mound in the middle but thinner/ flatter edges.

They still look decent, they smell and taste great. I imagine these are even better with browned butter, so overall I'd make these again but possibly chill again after cutting and check them after 10 minutes.

Made these for guests that were staying at our Inn (Red Brick Inn, Swansboro NC) that we’re gluten free.
They were a HIT. They are the perfect combination of sweet and salty, chewy and crumbly. Second batch I added zest of two oranges to the sugar to give a citrus flare and topped with some candied orange peel. They were DELICIOUS! Great recipe

I've never made a chocolate cookie that I liked as much as this one. It's really a terrific recipe. My husband, who claims not to like chocolate, gobbled up the first batch, pronounced the cookies "addictive" and demanded a second batch. I made these changes, all of which I will continue to make: 1) I replaced half the buckwheat flour with AP flour; 2) added one large egg to the dough; 3) replaced the chocolate chips with 3/4 cup chopped dark chocolate (70 % cacao). I shaped the dough into 3 logs, cut each log into 8 thick slices, and baked for 14 minutes, rotating the pan after 7 minutes. The 14-minute baking time yields tender, cakey cookies that are just moist enough. I found the key to avoiding dryness was to bake the cookies immediately after slicing while the dough is still cold. Allowing the dough to warm and soften before baking (even for just 10-15 minutes) causes it to spread during baking, and the cookies turn out thin, crunchy, and too dry.

I made a lot of alterations: Miyoko's vegan "butter" and subbed out half the brown sugar for Lakanto golden monkfruit-erythritol sugar. So 3/4 cup real sugar and 3/4 cup sugar substitute. I also used 1/2 cup cacao nibs instead of chocolate chips. The dough came together easily and tasted fantastic! I chilled the dough for eight hours and made the suggested 12 cookies (just as shown in the video). They were definitely not done at 12 minute mark, had barely spread. So I gave them 6 more minutes, checking after 3 minute increments. They tasted pretty good initially. Definitely a sandy texture. I put the cookies in tupperware with some apple slices and the next day they were moister and less gritty. I would make these again...as I am vegan, my partner is gluten free and we both trying to avoid too much added sugar.

I made these the other day and they are delicious!! I read some of the reviews about it being dry. Here is my take. For my oven it took more than 15 minutes to make. It took about 25 minutes. When they came out they were firm but soft enough. I tasted on and it still being warm, yes it tasted dry initially. I let them sit then stored them in a tupperware container. That night I had another and it was PERFECT. Soft enough on the inside and when I bit into it, it did not have a dry taste. I also stuck the dough for an hour in the refrigerator. When it came out it was too hard to roll so I warmed it up with my hands and it worked out as I was rolling it.
Give this recipe another chance if it did not work out for you the first time around.

I’ve been making these twice monthly. Took a small learning curve to get them right but these are our favorite cookie.

Use mini chips for ease of slicing and less obvious chunk of chocolate.
Weigh ingredients for consistency
-296 gm buckwheat flour (Bobs red Mill preferred)
-35 g cocoa powder
-280 gm brown sugar
-227gm butter

I use whatever coffee I’ve brewed that day for the liquid.

Let your dough rest and flour hydrate. Makes all the difference.

I slice into 22 -24 cookies.
7 mins in oven, rotate, 7 minutes more. Let them firm up before eating.
The best!

I’m so sad I wasted so much butter on these awful, awful cookies. I’ve truly never made such a terrible cookie, from the texture to the taste. I followed the recipe exactly so I have no idea what the problem was. I could have saved myself some trouble if I’d read all the comments first. Major fail.

These cookies are fairly difficult to get right: which I wouldn't really know if I had not made then correctly AND incorrectly several times to see what works and what makes a weirdly big difference. My son and I joke that it requires a certain number of course words in order to manifest good results just like pie crust. Here is what I have found:

1) The dough is dry. Very dry and very crumbly. Even at high altitude, where you would be tempted to add extra moisture, I have found this to be a mistake. Keep it crumbly, wrap it up in parchment, and curse when it crumbles when you cut it. Otherwise they will spread too much, especially at the edges, and that was not what I wanted.

2) I also have too much dough with this recipe to make a 2 x 10 inch log. I used to keep it 2 inch wide and have a long tube. This was also a mistake. They cook more evenly, (but are more annoying to cut) if you make a 4 x 10 inch log and have flatter, wider cookies.

3) Cooking time should be short: just when they start to spread a teeny bit (usually 11 minutes), take them out. They aren't "done" per we, but leave them on the pan and they will become more firm in about 5 minutes. Also, turn them halfway through. This isn't really because your oven is uneven, but because you let a lot of the heat out (as far as I can tell) and the second half of cooking is lower, keeping them from spreading too much.

4) They are made out of buckwheat. You might not like them, but especially if your flour is old.

In short, when in doubt, do the most annoying thing you can put up with, (ex: crumbly dough, meticulous watching while baking, etc.) and they come out better. The people who measure their ingredients by weight are also probably right: that probably helps a lot too.

I still maintain these are the best cookies ever!!!!

I was hesitant to make these after reading mixed reviews but my BF and I really enjoyed them! I made these exactly as written, aside from the powdered sugar. I made the dough at night, chilled overnight in the fridge, and baked the following afternoon. The dough seemed way too dry but it all came together in the end. Would definitely make again!

Made these with a few revisions:
1) I halved the recipe but still shaped them into 12 cookies. I still baked for 10-12 min.
2) Added a little extra brown sugar plus an egg
3) Softened butter in the microwave so it was a little more liquidy
4) Poured the flour into my measuring cups instead of scooping it

Taste was delicious and the egg held the dough together so it wasn't too crumbly. Texture had a tiny bit of grainyness to it but not something I'd consider to be a negative at all. This was my first time baking with buckwheat and I didn't think it tasted "buckwheaty" at all.

I made these and enjoyed them a great deal. I agree that using mini chips would make them easier to cut into individual cookies. The dough isn't a conventional one, and not the easiest to work with. Baked they have more like a sandy shortbread texture, which isn't bad just unusual. So eat over a plate, or better yet outside!

These chonky cookies were delicious! Things I think contributed to success making these:

- I used a bag of buckwheat flour that I purchased on a trip to France (David Lebovitz talks a bit in this post about American buckwheat flour, which is usually whole grain, versus French buckwheat flour, which tends to be more refined: https://www.davidlebovitz.com/buckwheat-chocolate-chip-cookies-cookie-recipe-lappart-david-lebovitz/)

- I used these weights from Amy W's comment below instead of volume measurements for the dry ingredients:
200g brown sugar
30g cocoa
265g buckwheat flour*
13g baking powder

- I let the dough sit in the fridge overnight, so that the flour hydrated properly

If I were to make these again, I would make sure that the top got a nice, even sprinkling of salt, because I thought the saltier bites were especially delicious.

These are delicious, and similar to Dorie Greenspan's also-delicious World Peace Cookies. The dough came together beautifully for me. I gave it a few gentle hand-kneads - the warmth from my hands was just enough to smooth out the dough and to get it to stick together.

I looked for photos of the Bien Cuit version of these cookies - they are more nugget-shaped than the ones in the photo for this recipe. To get more of that effect, I stuck the shaped cookies into the freezer for a few minutes to avoid spread once they were in the oven.

These cookies would probably be equally lovely without the chocolate chips. That would make them easier to cut from the log. Or, consider using mini chocolate chips.

I wanted smaller cookies, and shaped them into pieces that were about 1-inch round x .5-inch high. My testers had a burned edge, so I reduced the temperature and baking time slightly.

Buckwheat does have a noticeable flavor. If that is not your thing, this recipe is probably not for you. Dorie has you covered with the abovementioned World Peace Cookies - hop on over to that recipe, where buckwheat-free bliss awaits.

I was suspect of a couple things, mostly the size of these cookies! A 1/2 pound of butter in 12 cookies is outrageous. There are some good bones here, but the butter needs to be cut and the dough needs a binder. If I make them again I will add 2 eggs and cut the butter in half. That should create a texture perfect for drop cookies - no rolling or waiting necessary!

I reviewed this recipe as a definite thumbs down. I read through many of the reviews stating “disappointing results, awful, looks nothing like the photo, grainy texture, bitter, waste, etc”. Based on the reviews how does this recipe wind up with 4 stars??

Is there anything worse than high expectations dashed?! I made 2 batches of dough as I planned to serve at a Memorial Day Bbq. I would be embarrassed to take these because my friends might feel they should eat them to be courteous. Could it be that an ingredient was left out of the recipe....one could only hope.

I made these cookies to the recipe and thought they were the best ever!!!!! My husband's and mine very favorite cookie