Cooking with American heirloom products expands your kitchen repertoire, begin with Chocolate Chunk Buckwheat Cookies, the newest little jewel from the kitchen.
No need to say that these cookies are gluten-free and made with the heirloom seed buckwheat, upon tasting these cookies, none of that really matters. It’s tough to find a really great gluten-free cookie, one that tastes just like a really good cookie. This cookie fits the bill.
The story goes I actually have been aware to curtail using white flour since the hippie 70’s. The word was out that refined products were not cool. The local health food store (yup, that was what we called it) stocked buckwheat flour and it was easily available. We all know about blinis, but buckwheat pancakes (just big blinis) were my first entree to cooking with buckwheat. I love extra-thin pancakes with crispy edges like here.
Recently a friend told me about Anson Mills (not sponsored), I ordered a sample of 5 of their products – wow, there really is a taste difference in these heritage varieties. These cookies are made using a large-groat Japanese heirloom variety—planted at Carolina mountain farms. It is not a grain, but a seed, with mineral, green tea flavors. Check out my other recipes using Anson products Creamy Mushrooms & Grits and Carolina Gold Rice Porridge – delish.
Buckwheat was the next product to sample and since cookies were calling my name, what about a Chocolate Chunk Buckwheat Cookie? Seemed like a good idea. There are quite a few buckwheat cookies out there…but I had what I wanted in mind. Crispy edges with a soft, rich chewy center, and lots of dark gooey chocolate, just like my favorite chocolate chunk cookie. I set to adapt various recipes to construct my perfect cookie.
What I came up with is a cookie with fits the bill. They are easy to mix by hand. The dough just needs a quick chill in the fridge to firm up to scoop into the perfectly giant rounded cookies. I use a 3 tablespoon stainless steel scoop (same as for Susie’s Giant Oatmeal Cookies). We know a touch of sea salt makes even sweets sing. Rather a short bake, about 11 minutes, will produce crispy edges with a soft middle.
Add this heritage flour to your collection and new little jewel Chocolate Chunk Buckwheat Cookies.