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Buckwheat and Sea Salt Cookie Sundaes

Buckwheat and Sea Salt Cookie Sundae

My favorite sites, blogs, and magazines, often feature articles written about people. People I don’t even know, but they’re the most interesting ones.

There are posts about people’s relationships with their moms and dads, their grandmothers and grandfathers, even their pets. I’ve read some great posts about people’s divorces and the reasons behind the shutdown of their business. I love reading about Shanna and Tim‘s life in Nashville, Tracy‘s relationship with her son Cooper, Megan‘s engagement, Sara‘s pregnancy cravings, Ashley’s mess.’

Writing about my friends here sometimes feels a little awkward. Sometimes I know I’m writing about someone who’ll never read this post so I don’t have to worry about what I say. Though, that feels a little sneaky. Sometimes, I mention a friend who I know reads the site for a fact and is likely sitting at her desk at work with Turntable Kitchen open on a tab thinking, “this post is totally about me.” (ahem, you know who you are).

I value anonymity, especially when it comes to people I care about.

I realize that over the years, I’ve written a lot about Matt. A lot of stuff I never ask him if it’s ok to write. Like, hey, is it cool to tell the Internet what side of the bed you sleep on? Or how you asked me to marry you? Or about our awkward first non-kiss? I suppose I assume it’s ok since we’re in this together and all. He’s been a pretty good sport about it; it’s one of the many reasons he’s a great partner in life.

Buckwheat and Sea Salt Cookie Sundae

Matt eats everything I make, even if I decide it came out tasting slightly worse than average. He will also obediently devour an entire batch of cookies, no matter when or why I make them. Sometimes I think he’s just trying to make me feel better about myself by keeping up. I often hear him having conversations with Neko that go something like this: “Neko, can you say mama? Isn’t your mama pretty? Say Ma-Ma.” He knows when to pour me a glass of wine and when to turn on New Girl.

Recently, I’ve found myself taking a little extra time to appreciate us. I try to linger a little. Whether it be a few minutes in bed before having to get up and get Neko or over cookies and ice cream we eat on the floor as she busies herself in the corner with his records, thumbing every plastic sleeve. We’re real people…in life and on the Internet. Some days, life is harder than others. We eat simply to nourish, not to photograph. Others, we eat to calm anxiety or stress. And others, we eat to celebrate until we are so full there is no room for air. I like being able to share pieces of us with you.

Buckwheat and Sea Salt Cookie Sundae

If you’ve thought about making a batch of cookies recently, I’ve got pretty much the best idea for you instead. These cookies, nutty with a little buckwheat, topped with some sea salt, warm from the oven. Break ’em into pieces and top with vanilla bean ice cream and let yourself linger.

Buckwheat and Sea Salt Cookie Sundae

Buckwheat and Sea Salt Cookie Sundaes
adapted from Good to the Grain
makes about 10 large cookies

1 cup whole wheat pastry flour
1/2 cup of buckwheat flour
1 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
3/4 teaspoon of kosher salt
1 stick of cold, unsalted butter, diced
1/2 cup of dark brown sugar
1/2 cup of sugar
1 large egg
1 teaspoon of real vanilla extract
4 ounces of bittersweet chocolate, roughly chopped
Maldon salt, for sprinkling
vanilla bean ice cream, for serving

1. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
2. Sift the flours, baking powder, baking soda and salt into a large bowl. Pour back anything left in the sifter.
3. Add the butter and sugars to the bowl of a stand mixer. Beat until blended. Add the egg and vanilla and beat to combine, stopping the mixer to scrape down the sides of the bowl.
4. Add the flour mixture and beat until just combined.
5. Add the chocolate and mix until it has just been incorporated into the dough.
6. Use a cookie scoop to form golfball-sized rounds of dough and place them about 3 inches apart on the baking sheet. Press down lightly and sprinkle with Maldon salt.
7. Bake for 16-20 minutes, rotating the sheet about halfway through, until browned.
8. Let cookies cool slightly on the counter. To make cookie sundaes: break cookies in half or thirds; add to bowls and top with vanilla bean ice cream. For an even more decadent treat, drizzle with chocolate sauce (we’re obsessed with this magic shell).

Buckwheat and Sea Salt Cookie Sundaes + Musical Pairings: Angel Olsen – Burn Your Fire For No Witness

Angel Olsen - Burn Your Fire For No Witness More on the Turntable.

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Posted by Kasey

Kasey is the food editor and co-founder of Turntable Kitchen. She loves dark chocolate, warm crusty bread, and traveling to new places. She speaks Russian, but does not like vodka.

  • Lindsey (Dolly and Oatmeal)

    You’re totally right, navigating the boundaries of writing a food blog with occasional posts that can be personal is tricky sometimes. At the end of the day I suppose we just have to be true to who we are and be ok with that.

    On the cookie tip. Kim Boyce’s choc. chip cookie recipe is my absolute fave. And I love how you chose to add buckwheat flour and make it a sundae! Pure genius!

  • sara forte

    Yes! This is what we do with our cookies too. Always with ice cream. These look so incredible, kasey. I have heard such great things about kim boyces cookies. They need to be my next baking project. Love reading about your real people-ness too 🙂

  • I remember thinking, in a writing workshop in grad school, how writers get this rare privilege of deciding what is going to be told. When I’m writing the story, I get to decide if I say the weird thing you did in it or if I leave it out, and that’s both awesome and a weird kind of responsibility. It is strange, like you said, and it is something I think about, too. Sometimes I read a memoir or something and think, “Wow, your family is letting you say this about them! I’d be so freaked out about their reactions!” aaaand that’s probably why I can’t tell some stories very well, haha.

    Anyway. I need these ice cream sandwiches. !!

  • I loved this post, lady. I found myself in a similar situation while we were traveling last year. It finally occurred to me that I’ve never asked Thom’s permission to write about him on the blog – so when it came time to write the engagement post, we talked about boundaries surrounding what I would share.. and what I continue to share on the site. Every once in a while we’ll have a moment and he’ll say, “now, you don’t get to write about this on the blog,” with a huge grin on his face. But yes, boundaries are important – but I love when you share pieces of you with us. 😉

    And the sundaes! They look delicious. You’ve convinced me to add buckwheat to the next batch of cookies I bake.

  • Stephanie

    Have you ever tried the NYTimes sea salt cookie recipe ( It sounds fairly similar to this one, just without the buckwheat flour. We made it a year ago for a holiday party and LOVED it. This recipe of yours is next on our list!

  • Nicole

    I want those cookies and I love this post, Kasey. I think all bloggers can relate to what you’re saying about what and what not to share. Sometimes Marc and I will be doing something mundane and then he’ll say, “Don’t put this on the blog” and we’ll laugh. My brother-in-law likes to tease me and say, “Want to take a picture of this for the blog?” It’s an interesting life, but at the same time I love the connection you can make with others by sharing a peek into your life.

  • tracy

    this made me smile. loved reading this one. Casey is so similar to Matt- except he tells me when he doesn’t like something I made. I just learned that he doesn’t really like chicken. WHAT?! xoxoxo

  • It is odd isn’t it? The boundaries that we each set for ourselves and the knowledge that whatever we write can be read by anyone in the world – whether we mean them to read it or not. Sometimes it’s far too easy to forget that. As for these cookies? I love anything involving buckwheat so I’m excited to try these!

  • Kate Ramos

    I’ve never met Matt but I feel like I know him from reading your blog and I think that is exactly what you are talking about. Buckwheat in cookies sounds so good, like a husky roughness to an otherwise sweet treat. Making!

  • Hi Lindsey! I think if you can be ok with yourself at the end of the day, you’re good to go 🙂 And I agree -Kim’s cookies are my go-to choc chip cookie recipe. I am always tweaking it in some way, but I always go back. 1/3 batches of cookies in my house is prob the whole wheat choc chip.

  • I love it – we are on a similar wavelength, mama. I love your real people-ness, kindred spirit lady. How’s that belly? xo

  • I think that all the time! Like David and Amy Sedaris?! Their families must hate them! I think there’s some rule about how writers can use real life for art 😉 I think you tell stories very well, btw.

  • Thanks, lady! I love the ‘you can’t write about this’ conversation! Usually, my friends will say, “I hope this makes it on the blog!” I think that’s what’s so awesome about this space- it feels communal! And buckwheat, yes! I add it to all my baked goods (waffles, pancakes, cookies) x

  • I haven’t tried the NYT recipe, though I know so many people swear by it. I just can’t wait that long for cookies!

  • Hahaha, I love that your brother-in-law asks you to take pictures for the blog! Reminds me of when we were in Japan and a lady asked me to take a picture of her food, after she noticed me taking pics of mine. It was awkward, but I did it! 🙂 x

  • Ahahahah. Matt is very clear about his life’s major dislikes: chard (kale is ok) and olives. There’s always a look of disappointment when I suggest a meal won’t contain meat or fish. Chicken is a tough one…

  • You get me, Kathryn. I know how you like the buckwheat 😉 xo

  • I love that! I’ll keep exposing more of his secrets 😉 Just kidding, Matt (only sorta). x

  • Heather Christo

    What a sweet husband Kasey- enjoy every minute of it and share the love right back 🙂 These cookies look amazing- I would never think to add buckwheat flour? but they’re just beautiful!

  • Thank you, darling! He is a keeper. I have a huge bag of buckwheat flour and been sneaking it into virtually every baked good. It is so, so good.

  • Eden Passante

    These look amazing! Love sea salt on chocolate cookies!

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