Dark chocolate-Buckwheat black pepper cookie

Recipe courtesy of Estate Culinary Team


1 cup buckwheat flour

1 cup all-purpose flour

¾ cup unsweetened cocoa powder

¾ c powdered sugar

½ t salt

½ t coarse ground black pepper

1 cup cold unsalted butter, cut into medium sized pieces

1 egg yolk

1 t vanilla extract

Dark chocolate for melting, chopped, toasted walnuts, cocoa nibs, dried cherries


In the bowl of a food processor, pulse first 6 ingredients until combined. Add in cold butter and pulse until its well combined throughout and mixture looks sandy. Add yolk and vanilla and process until mixture starts to come together. Turn out onto parchment paper and press into a 1” thick disc. Wrap well and chill in fridge for at least 1 hour and up to overnight.

Preheat oven to 350*. Roll out to ¼” thickness, cut into desired shapes, put on parchment-lined cookie sheet and bake for 8-10 minutes, until the tops are dry and the bottoms look even. Transfer to a rack to cool.

To decorate, dip ½ of each cookie in dark chocolate and sprinkle with walnuts, nibs, and a dried cherry. Let set until chocolate hardens and serve.

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