I have been waiting a long time to tell you about these cookies.
They first came to me last spring, in one of the earliest emails exchanged between here and Nashville.
Then came summer, fall, winter and a move to Tennessee.
Before long, here we were in the heart of spring again, evidenced all around us by green grass and blooming flowers, powerful thunderstorms and days of rain (and I mean that whether I’m at home in the South or at home visiting Chicago—which I’ve already done twice this month, and, I know, I know, but for good reasons, I promise).
Anyway, every year I remember again how much I love this time of year and the way buds poke out of branches, the way life comes out of the ground again. It’s the kind of thing that makes me want to pull out my camera, except for a small problem I’ve also been meaning to tell you about: somewhere in the midst of the move, I lost my camera’s battery charger, and when I ordered a replacement, it practically caught on fire when I plugged it in. So while I wait for a replacement replacement, now seems a perfect time to pull these buckwheat chocolate chip cookies out of hibernation.
Not only are they nutritious, but they’re something special in terms of taste and texture: cake-like and soft, but with a little crispness around the edges, riddled with bits of dark chocolate and that unmistakable bite of buckwheat.
Plus, at least for me and my memories, they’re decidedly spring—a welcome attribute these days, while I watch the world come to life without a camera to share it with you, but with instead with just these cookies—something almost better.
Buckwheat Chocolate Chip Cookies
Adapted from Tim’s recipe
It didn’t get a lot of attention above, but yes, Tim made up this recipe, the way he’s made several other cookie recipes since (and I’ve loved every one). These have a special place in my heart, maybe because they were the first, maybe because they’re buckwheat, but whatever the case, I hope you try them.
1 cup of organic buckwheat flour
1/2 teaspoon of baking soda
1/2 -3/4 teaspoon of baking powder (I used aluminum free)
1/2 teaspoon sea salt
1/4 cup organic extra virgin coconut oil
1/4 cup organic salted butter
1 cup organic sucanat, rapadura, or dried cane juice (it should look like dirt, not crystals)
1 egg yolk
1-2 teaspoons of vanilla
1 3.2-ounce bar of organic dark chocolate (preferably over 70% at least)
Preheat oven to 360 degrees F. Sift together the dry ingredients (flour, baking soda, baking powder, and salt) in a bowl. Set aside.
In another bowl, mix together sugar, butter, and coconut oil. Because of the molasses content of the cane sugar, this mixture will not do very much, as the sugar will not absorb like refined sugar would. Add vanilla, and then add egg and egg yolk. Mix this for 1-2 minutes. The eggs and oil will get creamy but you will still have the granules of sugar cane as they do not dissolve easily; that is fine. Add the dry ingredients to this mixture.
Chop chocolate bar finely or as you like (we got nine pieces out of each square, cutting in thirds each way). Fold chocolate into dough.
For larger, restaurant-size cookies (almost 1/4 cup of batter for each cookie, 3-4 inch cookies) bake at 360 for almost exactly 10 min. For smaller cookies, watch to take out at maybe 8 to 9 minutes. The cookies should start to look “wilty” and the edges should start to crisp. Cool completely.
Additions would be a cool idea.
Regarding substitutions: It would be hard to substitute the buckwheat as it’s pretty unique and the whole recipe was created around it. But you could easily substitute the sugars and/or the butter—if you want to substitute all coconut oil for butter that would work too (or vice versa).