This week's Tuesday with Dorie recipe is Double-Buckwheat Double-Chocolate Cookies. These cookies contain buckwheat flour and kasha (the double buckwheat), along with cocoa and chopped chocolate (the double chocolate). As Dorie states, the buckwheat adds a complementary nutty flavour to the chocolate.
These cookies are rather expensive to make as a once-off, as buckwheat flour is only available at specialty stores. Kasha is basically non-existent here and I just got blank stares when I asked for it. However, an Internet search revealed that kasha is just toasted or roasted buckwheat groats, so I roasted my own (40 minutes at 180 degrees Celsius, in case you are interested).
These cookies are liberally sprinkled with sanding sugar and salt to enhance the flavour and appearance.
The cookies can be made free form by rolling and cutting or, as I chose to do, by making logs from the dough and slicing into rounds. They don't spread much in the oven, which is a good thing.
The resulting cookies are quite good, and the kasha does add an interesting crunch which no-one will identify as the mystery ingredient (doubly assured in a country where kafka does not even seem to be known at speciality stores).
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.