These rich whole grain cookies provide solace with the time-honored salve of chocolate. Whip up a bunch to bring to work or share with a thermos of tea if you are marching in the Womens March. Buckwheat flour purchased from Greenmarket Grains is an excellent choice to make these special treats.
Ingredients
- 140 grams unsalted butter
- 170 grams granulated sugar
- 145 grams bittersweet chocolate, melted and cooled
- 100 grams 100% hydration sourdough starter
- 145 grams buckwheat flour
- 15 grams unsweetened cocoa
- 2 teaspoons baking soda
- ½ teaspoon fine sea salt
- 145 grams toasted walnuts, pecans
Instructions
Preheat your oven to 375 degrees. Cream together the butter and sugar with a handheld mixer until pale and fluffy. Add the melted chocolate and mix until blended. Mix in the starter with a fork just until it begins to separate. In a separate bowl, whisk together the flour, cocoa, baking soda, and salt. Add a third of the flour mixture at a time to the chocolate mixture until all the ingredients are combined. Fold in the nuts. Place large spoonfuls of the dough onto a lined cookie sheet and bake for 7-8 minutes until the edges feel firm (or 2-3 minutes longer if you want a crisper cookie). Cool on a wire rack.
