So today I have got a sleeper recipe for you. You know one of those that you blow off thinking it is kind of lame but when you actually make it - it is a game changer. Nibby buckwheat butter cookies are where it is at. For real.
I was first given this recipe by my chef instructor at cooking school. I didn’t really think anything of it. It was “cookie day” during our pastry week and I was too busy oogling over the Madeline recipe and the lace cookie recipes that we were going to make to notice (or even care) for that matter about a cookie that had buckwheat in it. No thanks. Chef kept on asking why no one was making this recipe. We quietly tried to ignore her, the rum raisin cookies seemed much more fun. Finally someone make these nibby buckwheat butter cookies and we all stopped in our tracks. These cookies were delicious. A crunchy butter cookie with the sweetness from the buckwheat and bitterness from the cocoa nibs – it was life changing in the world of cookies.
This was one of those recipes that got handed around in the cooking world. It originally came from the beautiful dessert book by Alice Medrich called Pure Dessert. A pastry chef from a local SF restaurant took that recipe and made holiday gifts out of them by making the dough then wrapping it and giving the unbaked dough away as holiday presents. (Genius!) My cooking school chef received one of those as a holiday gift, loved the cookie, and has been teaching this recipe at cooking school ever since.
One of the best things about these cookies are how long you can keep them. Alice Medrich in her cookbook says you can keep them baked for a month! Say what?!?I have kept them for about a week but they always disappear because I love to eat them so much.(Totally delicious and acceptable for breakfast) I have also started to do some catering and these are always on my menu – people love them.
This recipe is a keeper, I promise. Don’t overlook it for a more glamorous cookie recipe. Try these nibby buckwheat butter cookies. I promise you will love them.
- 1 1/4 cups all-purpose flour
- 3/4 cup buckwheat flour
- 8 ounces (2 sticks) butter, softened
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1/3 cups cacoa nibs
- 1 1/2 teaspoons pure vanilla extract
Whisk flours together in a medium bowl. In another bowl or the bowl of a Kitchenaid, beat butter, sugar and salt until smooth and creamy but not fluffy. Mix in cacao nibs and vanilla. Mix in flours just until incorporated. Scrape the dough into a mass and need with hands for a few minutes until dough is smooth. Refrigerate dough until it is cold.
Divide dough in half and place one half in between two pieces of parchment paper. Roll out dough until desired thickness, I like them about 1/4" thick. Using your favorite cookie cutter, cut out cookies and place them on a parchment lined baking sheet.
Put cookies into a 350 F pre-heated oven and bake until the sides of the cookies are golden. Let cookies cool completely.