Salted Buckwheat Cookies

Image Credit: Rocky Luten
Recipe from Food52 Adapted from Bien Cuit bakery – Zachary Golper – Chef/Owner 


2 Cups Maine Grains Buckwheat Flour, plus more for surface
1/3 Cup Unsweetened Cocoa Powder
1 Tbsp Baking Powder
1 1/2 Cups Light Brown Sugar - lightly packed
1 Cup - 2 Sticks- Unsalted Butter at room temp
1 1/4 Cups Choc Chips
1 Tsp Strong Espresso or Strong Coffee at Room Temp
Powdered Sugar for Sprinkling
Sea Salt for Sprinkling


  1. Preheat oven to 375. Line a rimmed baking sheet with parchment paper.
  2. Whisk flour, cocoa, bkg powder in a medium bowl and set aside.
  3. Using a mixer on medium speed beat the brown sugar and butter in a large bowl till light and fluffy.
  4. Gradually add dry ingredients and beat on medium till no dry spots are left. 
  5. Add chocolate chips and espresso and beat till just blended. 
  6. Transfer dough to lightly floured surface (use the buckwheat). Shape into 2″ wide logs x 10″ long. Chill the dough about 1 hour at least for best cutting results.
  7. After chilling, cut the dough crosswise into 12 even piece – they will be large.
  8. Place discs on the baking sheet/parchment and sprinkle with powdered sugar and a bit of salt.
  9. Bake – rotating tray halfway thru cooking. Cookies will crack and puff slightly when they are baked through. Cookies will firm as they cool – transfer to a wire rack when slightly cool and firm and continue to cool- about 15 minutes. 


Course: Breakfast, Dessert, Snack