Soft and slightly-sweet double chocolate roll-out cookies made with buckwheat for a nutty flavor and extra texture. Can also be made in slice-and-bake form!
This recipe comes from Dorie Greenspan’s upcoming book Dorie’s Cookies, which is the only reason why a few fancy new ingredients are making there way onto this blog, because the truth is I had *zero* clue what kasha was before making these cookies. They’re not your average cookies by any means…
They’re not your average cookies by any means – chocolate-y but not super rich, sweet but just sweet enough to be a cookie, and a little nutty thanks to the addition of buckwheat flour and kasha (which I’ve learned is actually just buckwheat groats). The kasha also adds a little bit of texture and crunch along with the combo of sanding sugar and fleur de sel sprinkled on top. Rolled-out, baked, and sliced (like I did here), they’re soft and tender from edge to edge, but you can also slice and bake them for a cookie with a little more of a crispy edge and soft center.
Even when they’re rolled out and baked, they’re super low-maintenance to make, which is kind of the vibe they give off in general. I’d call these good “snacking cookies” – nothing too desserty or serious, but perfect with a cup of tea or coffee, or just a little afternoon pick-me-up. ;)Print
Alexandra is a self-taught baker and food photographer who shares her creations on her personal blog, Confessions of a Bright-Eyed Baker. She's passionate about food and aims to inspire more people to bake from scratch and get comfortable in the kitchen.