Name: Double-Buckwheat Double-Chocolate Cookies
Prep time: 18 min
Cook time: 14 min
Total time: 32 min
Yield: 80
Ingredients: 1 2 ⁄3 cups (227 grams all-purpose flour); 1 cup 120 grams buckwheat flour; 1 ⁄4 cup (21 grams unsweetened cocoa powder); 2 sticks (8 ounces; 226 grams unsalted butter, cut into chunks, at room temperature); 1 ⁄2 cup (100 grams sugar); 1 ⁄4 cup (50 grams packed light brown sugar); 1 teaspoon fine sea salt; 2 large egg yolks (at room temperature); 1 teaspoon pure vanilla extract; 1 ⁄4 cup (45 grams kasha, preferably Wolff’s medium granulation (see headnote)); 4 ounces 113 grams bittersweet chocolate, finely chopped; 2 teaspoons sanding sugar (mixed with 1 teaspoon flake sea salt, such as Maldon, for sprinkling)