those cookies again
my feet are killing me because i just ran to school (ok, walked really fast; i don’t run) to get my computer – i’m having dinner at josh’s and i’m shamelessly using it as an excuse to have him help me extract my hard drive from my dead laptop so i can get the data off it.
luckily i think i have time to dash off this quick recipe, which i’ve been meaning to post for quite some time. so without further ado, the buckwheat-cocoa nib cookies. these are best made the day before you’re going to eat them, as the flavors develop in a lovely partnership. and coming up: hainanese chicken, caramel sauce, and caramels!
buckwheat-cocoa nib cookies
(adapted from alice medrich)
1 ¼ cups flour
¾ cup buckwheat flour
2 sticks butter, at room temp
2/3 cup sugar
1/3 cup cocoa nibs
1. in a medium bowl, whisk together the flours.
2. beat the butter with a wooden spoon until it’s soft, then add the sugar and mix until smooth and creamy. add the cocoa nibs and mix to incorporate. add the flour, and mix just until incorporated. the mixture will look more like dough as you mix it – the butter needs a little time to moisten the dough. when the dough is completely mixed together it’ll pull away slightly from the side of the bowl.
3. on a sheet of plastic wrap, form the dough into 1-2 logs that are about 2″ in diameter – this can be easier if you use the plastic wrap to help you squish the dough together. you’ll probably have to press the dough together pretty firmly to get it to stick together. wrap the dough well in plastic wrap and chill overnight.
4. remove the dough from the fridge and slice it into 1/4″ thick slices – if it shatters, you should let it sit at room temp for 30 minutes to an hour so the dough softens up a little. make sure you use a sharp knife. alternatively, you can probably try rolling it out and cutting it out with cookie cutters, but just make sure you don’t roll it out too much or your cookies will be tough. if your dough gets too soft, just pop it in the freezer for 10 minutes or so. also, i generally recommend rolling cookie or pastry dough out between two sheets of plastic wrap – much less messy and easier to get onto the baking sheet.
5. preheat the oven to 350F. bake the cookies for about 11-15 minutes in the middle of the oven, on baking sheets lined with a silpat, parchment paper, or foil. space the cookies about 1″ to 1.5″ apart – 15 cookies per sheet.
6. cool the cookies completely before storing them, so they stay crisp – they do retain their crispness quite well over time. they stay good in an airtight container for about a month, more if you freeze them.
[makes about 60 2″ cookies]