![\"A](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/02\/Best-shortbread-cookies-with-buckwheat-and-cocoa-nibs.jpeg\")
<\/figure><\/div>\n\n\nIf you have never baked with buckwheat flour and cocoa nibs, you have to start with these simple shortbread cookies. This slice-and-bake cookie recipe<\/a> is easy to make. The ingredients in this cookie are quite simple and you can throw it together in minutes. These cookies are the perfect backdrop to start exploring the flavour of buckwheat flour and cocoa nibs, and the texture they impart.<\/p>\n\n\n\n These slice-and-bake shortbread cookies with cocoa nibs are the cookies you want in your life. This is the best way to make a lot of shortbread cookies fast (once the dough is chilled). It's a different way to prepare shortbread than the traditional shortbread cookies that are pressed into a pan<\/a> and scored before baking (like these lavender shortbread cookies<\/a> baked in a tart pan).<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n Slice-and-bake cookies are so easy to make and the basic ingredients for shortbread cookies<\/a> are always butter, sugar, and flour. Here's what you'll need to make this variation with buckwheat flour and cocoa nibs:<\/p>\n\n\n See recipe card for ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n You'll notice there are no leavening agents<\/a> in this cookie recipe. Baking soda<\/a><\/strong> is a base (alkaline) and can cause your cookies to spread<\/a>, which we don't want for this type of cookie. On the other hand, baking powder<\/a> would cause the cookies to puff as they bake, and we don't want that either.<\/p>\n\n\n\n Read about why cookies spread<\/a> and why we chill cookie dough<\/a> for more information.<\/p>\n<\/div><\/div>\n\n\n\n It's best to prepare the cookie dough a day ahead of baking to give the time for it to chill. Plan ahead!<\/p>\n\n\n\n Step 1<\/strong>: Whisk the dry ingredients in a medium bowl (image 1<\/strong>). Combine the butter and sugar in your mixer bowl (image 2<\/strong>) and beat them together until well mixed. <\/p>\n\n\n\n Step 2<\/strong>: Add the cocoa nibs and vanilla extract to the mixer bowl (image 3<\/strong>) and mix it in. Be sure to scrape down the sides of the bowl fairly often (image 4<\/strong>) to ensure all the ingredients are mixed in.<\/p>\n\n\n\n Tip<\/strong>: using a spatula<\/a> to scrape down the bowl is really important to make sure the ingredients are properly combined. Otherwise, you may end up with streaks of butter and sugar at the bottom of the bowl, or on the side, and these will lead to uneven spreading and as they bake, and textural problems in your baked cookies<\/p>\n<\/div><\/div>\n\n\n\n Step 3<\/strong>: Add the dry ingredients to the mixer bowl (image 5<\/strong>) and stir them until a dough forms (image 6<\/strong>).<\/p>\n\n\n\n Step 4<\/strong>: Line your work surface with a large piece of plastic wrap and transfer the cookie dough to it (image 7<\/strong>). Shape the dough into a log and wrap tightly (image 8<\/strong>)<\/strong> to chill overnight.<\/p>\n<\/div><\/div>\n\n\n\n Step 5<\/strong>: Slice the cookie dough into fairly thin rounds (around \u00bc inch or 6 mm) using a chef's knife<\/a> on a cutting board. The cold dough should be firm. <\/p>\n\n\n\n Tip:<\/strong> Rotate the log of dough every few slices to maintain the round shape of the log. If you don't, the bottom edge of the log will likely flatten out under pressure. If you don't, your cookies will have a more oval shape with a flatter edge.<\/p>\n<\/div><\/div>\n\n\n\n Step 6<\/strong>: Place the sliced cookies on parchment-lined half-sheet pans<\/a>, staggering them out to space them evenly (image 10<\/strong>). Bake until set and the edges are golden brown (image 11<\/strong>).<\/p>\n<\/div><\/div>\n\n\n It's very important to chill the logs of cookie dough before slicing them. The butter will harden, making it easier for you to slice the cookie dough without distorting the round shape. You can make the cookie dough ahead and store it in the fridge for a few days. For longer storage, it will freeze well wrapped tightly. I like to place the wrapped cookie dough in a freezer bag (air removed) for extra protection. Defrost the log of cookie dough in the refrigerator overnight before using. Cocoa nibs (also written cacao nibs) are chopped bits of cocoa bean. They add a bitter chocolate flavour without adding any extra sugar to baked goods so they are one of the different types of chocolates for baking<\/a>. Because cocoa nibs do not melt, cocoa nibs add a crunchy textural element to baking recipes. <\/p> <\/div> <\/div>\n\n\n If you wonder what you can bake with them, cocoa nibs are a great addition to cookie recipes. You can replace all (or a portion) of chocolate chips in any recipe with them for a deeper flavour. Add cocoa nibs to:<\/p>\n\n\n\n Cocoa nibs could add a lot of crunchy texture and chocolate flavour without adding to the sweetness of the cookie. They are perfect in sweet cookies. I think cocoa nibs would work really well in sweet tart crusts too. Try adding them to this coffee sugar cookie crust<\/a> or even in brownies with raspberries<\/a>!<\/p>\n\n\n These cookies would be a hit on a Christmas cookie platter too. This recipe was adapted from Alice Medrich and was featured in the Food52 Genius Desserts cookbook<\/strong> by Kristen Miglore, which I highly recommend! I reviewed the Food 52 Genius Desserts<\/a> book on the blog before and you can still buy it on Amazon<\/a>.<\/p>\n\n\n\n If you tried this buckwheat shortbread cookie recipe<\/strong> (or any other recipe on my website), please leave a \u2b50 star rating<\/strong> and let me know how it went in the comments below<\/strong>. I love hearing from you!<\/p>\n\n\nBuckwheat Shortbread Cookie Ingredients<\/h2>\n\n\n\n
![\"Ingredients](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/02\/Ingredients-to-make-shortbread-cookies-with-cocoa-nibs-and-buckwheat-flour-683x1024.jpg\")
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Substitutions and Variations<\/h2>\n\n\n\n
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![\"Image](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/05\/Chocolate-chip-cookies-made-with-100-buckwheat-flour-not-enough-741x1024.jpg\")
<\/figure><\/div>\n\n\nHow to Make Slice-and-Bake Shortbread Cookies<\/h2>\n\n\n\n
![\"Whisking](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/12\/Whisking-dry-ingredients-while-mixing-butter-and-sugar-and-cocoa-nibs.jpg\")
<\/figure><\/div>\n\n\n![\"Adding](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/12\/Adding-dry-ingredients-to-form-a-thick-cookie-dough-that-you-shape-into-a-log.jpg\")
<\/figure><\/div>\n\n\n![\"Slicing](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/12\/Slicing-a-log-of-cocoa-nib-cookie-dough-on-a-cutting-board.jpg\")
<\/figure><\/div>\n\n\n![\"Round](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/12\/Cocoa-nib-cookies-before-and-after-baking.jpg\")
<\/figure><\/div>\n\n\n![\"A](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2018\/11\/Buckwheat-cocoa-nib-shortbread-cookies.jpg\")
<\/figure><\/div>\n\n\nSlice-and-Bake Cookies Recipe FAQ<\/h2>\n\n\n\n
![\"a](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2018\/11\/Make-ahead-holiday-cookies-for-christmas-cocoa-nib-buckwheat-shortbread-cookies.jpg\")
<\/figure><\/div>\n\n\nBaking with Cocoa Nibs<\/h2>\n\n\n\n
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![\"A](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/02\/Best-shortbread-cookies-with-buckwheat-and-cocoa-nibs-768x1024.jpeg\")
<\/figure><\/div>\n\n\n\ud83d\udcd6 Recipe<\/h2>
![\"A](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/02\/Slice-and-bake-shortbread-cookies-with-buckwheat-and-cocoa-nibs-300x300.jpeg\")
<\/div>\n<\/div>\nBuckwheat Shortbread Cookies with Cocoa Nibs<\/h2>\n