Now, for my other sister’s favorite: Real Simple magazine’s Salted Chocolate Buckwheat Thins. These were probably the most challenging to bake, but really worth all the effort. Very similar to a traditional lacey cookie, they had a nice buttery, toffee flavor, but with the crispy crunch of an unusual guest: Buckwheat Groats. See below for tips on how to make these delicious cookies a little easier to put together!
How to make it an A+: You don’t really want to mess with the ingredient ratios too much, so instead, I recommend putting the batter in the fridge between batches to let the butter firm up a bit. This might make the cook time a little longer, but at least you’ll be able to control the cookie shapes with this thin batter a little better! I would refrain from preparing the next batch until you’re ready to throw it right in the oven!