Salted chocolate buckwheat cookies from Tartine: A Classic Revisited: 55 All-New Recipes, 60 Updated Favorites (page 210) by Elisabeth Prueitt and Chad Robertson

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Notes about this recipe

  • fultre on April 04, 2022

    Delicious chewy cookies with intense chocolate flavor. Omitted cacao nibs and used Valrhona dark chocolate. I don’t have a pastry bag and managed to make it work with a ziploc bag, but it was awkward; would recommend the pastry bag. Will make again.

  • Astrid5555 on April 13, 2021

    These are absolutely delicious. The buckwheat flavor is very subtle and make these a great gluten-free option to have in your repertoire.

  • anya_sf on April 10, 2021

    When the recipe says "immediately" fill the pastry bag and pipe the cookies, it means it. While I prepared the bag (granted, I am slow), the dough cooled and became quite difficult to pipe. Consequently, I probably piped the cookies too thick and only got 9 from 1/2 recipe. They baked in 12.5 minutes. The cookies were light in texture, yet rich and chocolatey, the buckwheat not really noticeable except as a counterpoint to the chocolate. Delicious.

  • twoyolks on February 08, 2021

    These are very chocolately cookies with a light, almost meringue like texture. I liked the flavor that the buckwheat gave to them. The saltiness goes very well. These are cookies where one can be enough to eat.

  • jzanger on January 10, 2021

    I made these from an Instagram post by Liz Prueitt (end of Oct, 2020) with all the changes she made in that version. They're delicious and they really did stay brownie-like on the inside for several days. A great gluten-free cookie option.

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