The charity Cookies for Kids’ Cancer proves that cookies can indeed be a force for good. On Saturday, Dec. 5, the nonprofit will rally several talented pastry chefs for its “Be a Good Cookie Family Fun Day,” co-hosted by Milk Bar’s Christina Tosi. All proceeds from the event will go to support children’s cancer research. Below, participating baker Zachary Golper of Bien Cuit puts a grown-up spin on the classic chocolate cookie thanks to nutty buckwheat flour.
Photo courtesy of Bien Cuit
Salted Chocolate Buckwheat Cookie
From Zachary Golper of Bien Cuit
1 cup (2 sticks) unsalted butter, room temperature
1½ cups (lightly packed) light brown sugar
1 teaspoon strong espresso or strong coffee, room temperature
2 cups buckwheat flour, plus more for surface
⅓ cup unsweetened cocoa powder
1 tablespoon baking powder
1¼ cups chocolate chips
Powdered sugar (for sprinkling)
Sea salt (preferably Maldon; for sprinkling)
Pre-heat oven to 365°F and line a sheet pan with silpat or parchment.
In an electric mixer, cream butter and sugar. Add coffee, then flour, cocoa powder, and baking powder until it all comes together. Add chocolate chips and mix gently.
Once the cookie dough is formed, flour your table lightly with buckwheat flour and roll the dough back and forth (like shaping a fragile baguette) and slowly elongate the dough into a tube about 18 inches long and 2 inches in diameter.
Refrigerate the dough until it is stiff, then cut into pucks about 1.5 inches in length.
Place on lined tray. Cover with powdered sugar, then a slight sprinkle of flaky salt. Bake for about 12 minutes or until dark brown and aromatic.
Allow to cool, enjoy with a glass of milk!
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