Hey, remember me? You’re friend Holly who only posts once every so often here. Please tell me you remember. I’d be one sad panda if you told me you completely forgot about me until you saw these delicious chocolate chip cookies show up in your feed today.
I’m not making excuses. I promise. But let me tell you what’s up.
As you know from my past posts when I talked about my IBS Journey and just not really feeling all that well for the past few years, I’ve really been trying to pin-point what the hell is wrong with me. Why my energy levels are so damn low. Why I get headaches every single day. Why my mood and sex-drive totally sucks. At only 33, I shouldn’t feel as crappy as I do.
So I went to a holistic doc to get some answers. And well, the blood results came back yesterday. Ready for the long list?
- Adrenal Fatigue
- Severe Anemia (iron deficiency)
- Vitamin D deficiency
- Magnesium deficiency
- major sulfate infection in my gut – which is the main culprit of my stomach problems, not IBS like previously thought
All of these things point to why I have zero energy. Why a workout completely drains me for the rest of the day. Why I can’t even manage to push myself as hard as I used to during workouts. Why my mood is crap.
Thankfully, now I have answers and can get started on some supplements and start to feel better soon. To say that I’ve been pre-occupied with trying to feel better is an understatement. I do my best to get at least one blog post up every week, and I really wanted to start focusing more on making some fun videos, but dude, I can only do so much, and my health has got to take priority. Soon, my friend, soon I’ll be back to normal.
But hey, I definitely had to make the time for these beauties. When OXO contacted me again this year to participate in their Cookies for Kids’ Cancer campaign, I had to get on board. And the excitement totally sweetened when I was told we’d be making cookies from Dorie Greenspan’s brand new hasn’t-even-hit-the-shelves-yet cookbook!
When I saw double chocolate, I couldn’t contain myself and got right to planning… well, that was until I had to go on a mad hunt for buckwheat flour and kasha (otherwise known as buckwheat groats). Word of advice when looking for these items:
- grind your own in your high speed blender or flour mill OR
- call your local health food store before getting in the car to go shopping for ingredients OR
- just save the hassle and order online (here’s the flour and here’s the kasha)
Once I had all my ingredients, I was ready to go.
Now, I’ll tell you, I’m NOT the best cookie baker. I always seem to mess them up somehow. But OXO sent me one of my new favorite items that has me making perfect cookies all over the place. Their Non-Stick Pro Cookie Sheet is absolutely divine and produces the best cookies ever. It features a unique micro-textured pattern that ensures even baking and adds structural rigidity. An oversized edge makes it easy to grip and carry to and from oven. Perfect for my accident-prone self.
What I love most about these cookies is that they have the little added crunch from the buckwheat, yet they’re soft and chocolatey in the center. Absolute perfection.
So even on my bad days when I’m not feeling well, I can always take a break, find a mug of coffee, a comfy place to relax, and a delicious cookie in my hand. There’s always time for cookies – don’t you think?
- 1 2 ⁄3 cups all-purpose flour
- 1 cup buckwheat flour
- 1 ⁄4 cup unsweetened cocoa powder
- 2 sticks unsalted butter , cut into chunks, at room temperature
- 1 ⁄2 cup sugar
- 1 ⁄4 cup packed light brown sugar
- 1 teaspoon fine sea salt
- 2 large egg yolks , at room temperature
- 1 teaspoon pure vanilla extract
- 1 ⁄4 cup kasha (buckwheat groats - see notes)
- 4 ounces bittersweet chocolate , roughly chopped
- 2 teaspoons granulated sugar
- Preheat oven to 350 degrees F.
- In medium bowl, whisk both flours and the cocoa powder together. If the cocoa powder is lumpy, be sure to sift the dry ingredients together. Set aside.
- In a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat the butter, both sugars, and the salt together on medium speed until smooth. Drop in the yolks and beat for another minute, scraping the bowl as needed. Then add the vanilla.
- Add the dry ingredients all at once and mix on low speed until they are almost incorporated. At first the dough looks crumbly and then it starts to darken and come together.
- Once mixed, add in the kasha and chopped chocolate. Use a large rubber spatula to mix them in until well combined. Know that the dough will be naturally crumbly, but when you press it together in a ball, it'll come together and stay put.
- Cool in the refrigerator to about 15 minutes. You want to chill the dough but not allow it to get so firm that it's too crumbly and difficult to work with.
- Once the dough is cooled, using a non-stick baking sheet or one lined with a silicone baking mat, roll Tablespoon-sized balls of dough, pressing them firmly together so they don't fall apart and place them about about an inch apart. Once the baking sheet is filled, use the back of a glass and gently press the dough balls into round disks. Top with sprinkles of sugar and bake for 9-11 minutes or until edges appear to be more firm. Centers of cookies will still be soft. Take out of the oven and allow to set on the baking sheet for a couple of minutes before transferring cookies to a cooling rack.