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.