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Shikha la mode

Eating Life to its Fullest in San Francisco, CA.

Home » Recipes » Cookies, Brownies, Bars » Cookies » Mast Brothers Chocolate Chunk Buckwheat Cookies

January 5, 2016

Mast Brothers Chocolate Chunk Buckwheat Cookies

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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.

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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.

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Mast Brothers Chocolate Chunk Buckwheat Cookies
Recipe Type: Cookie
Cuisine: Dessert
Author: Shikha la Mode
Prep time: 20 mins
Cook time: 11 mins
Total time: 31 mins
Serves: 13 cookies
Ingredients
  • 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
Instructions
  1. 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.
  2. In the bowl of a stand mixer, beat the butter and brown sugar on medium-high until well combined.
  3. 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.
  4. With the mixer now on low, add the flour mixture all at once and stir until everything comes together – do not over-mix it.
  5. 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.
  6. Cool on a wire rack before eating.
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Filed Under: Cookies Tagged With: Baking, Buckwheat, Chocolate, chocolate chip cookie, Cookies, Dessert, Mast Brothers, Recipe, Resolutions

Reader Interactions

Comments

  1. dixya | food, pleasure, and health says

    January 7, 2016 at 11:36 am

    you are already in good shape missy…and buckwheat and dairy from chocolate and butter is totally okay for breakfast,,,right? i have never tried mast chocolate, looks awesome!

    Reply
    • Shikha @ Shikha la mode says

      January 13, 2016 at 2:23 pm

      You should! I believe you can buy the bars all over the country.

      Reply
  2. Nora (A Clean Bake) says

    January 22, 2016 at 1:29 pm

    I am allll over these. Chocolate and buckwheat is such a beautiful flavor combination – especially when it’s amazing quality like Mast.

    Reply
    • Shikha says

      January 25, 2016 at 4:28 pm

      Having quality chocolate makes all the difference for sure!

      Reply

Trackbacks

  1. recipe-buckwheat-cherry-galettes says:
    August 22, 2017 at 7:27 pm

    […] tart abilities. So I made a big version of these cherry galettes with buckwheat in the crust. Y’all know I love buckwheat for it’s nuttiness, and since my friend is allergic to nuts, I still managed to pack that flavor […]

    Reply

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About

Shikha here - a pastry chef, runner, and writer based in San Francisco. I've worked in several Michelin-starred restaurants and blasted a lot of hip hop during prep service. Now I develop recipes, write, run races, and teach classes so you too can eat life to its fullest.

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