I gotta say, I spent the first few days of the new year feeling like it was 2015s instead of 2016. But with the Coachella lineup out (TWO chances to see Diplo in one weekend?!), Mexico for the next five days, and these hunky chunky cookies, everything is looking good!
In January, the whole world seems to be on a diet; I went to the farmer’s market on Sunday and my usual almond croissant guy wasn’t even there! While I should have been also getting in shape for Mexico, I also had a craving for some good quality chocolate and cookies – and so these Mast Brothers version happened.
Mast Brothers is a Brooklyn-based chocolate maker. They differentiate themselves with an extreme attention to detail in their bars, everything from the flavor to the minimalist packaging. The bars aren’t cheap, so I prefer using them in recipes where the chocolate flavor can come through – or else eating them on their own.
Their dark chocolate bars are deep but not too fruity, which go well with the nutty flavor of buckwheat. With the high protein factor of this grain, I can sort of pretend like these desserts are healthier, so eating two is totally okay.
But diet or not, I love these chocolate chunk buckwheat cookies. They’re easy to make and highlight killer quality flavors. They’re the chocolate chip cookie of 2016 – a better, bougier, tastier resolution that I can kick off the year with.
- 1 stick butter, room temperature
- 155 g cup brown sugar
- 1/2 vanilla bean
- 1 egg
- 70 g buckwheat flour
- 170 g all-purpose flour
- 1/2 tsp baking soda
- Pinch of salt
- 6 oz Mast Brothers dark chocolate, chopped into chunks
- Preheat the oven to 350 degrees and line a baking sheet with a Silpat. Combine the buckwheat, all-purpose flour, baking soda, salt, and chocolate chunks in a bowl and set aside.
- In the bowl of a stand mixer, beat the butter and brown sugar on medium-high until well combined.
- While that is mixing, scrape the seeds out of the vanilla bean and add them to the bowl. Decrease the speed to medium-low and add the egg until just combined.
- With the mixer now on low, add the flour mixture all at once and stir until everything comes together – do not over-mix it.
- Scoop out balls using an ice cream scoop and place them 1.5 inches apart on the baking sheet. Bake for 10-11 minutes, rotating halfway through the process, until the bottoms of the cookies are a light brown. The center will still be soft, but they will firm up as they cool.
- Cool on a wire rack before eating.