I’m trying to decide whether I prefer to round the corners on my photos or not. It does look a bit more polished…

This is actually more of a contribution of Joe’s, as he introduced me to this cookie and is the one who always makes them. They are a variation on a recipe found on New Hope Mills pancake mix and, in fact, use the buckwheat variety. New Hope Mills, a water-powered gristmill on the National Register of Historic Places, is located in Moravia, NY. Their products can be found fairly easily in the region (at Wegman’s, for example), but you can also visit the mill directly for tours and products. You can also order it online at Taste of CNY or even Amazon. But what about those cookies, you ask?

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Joe’s New Hope Mills Chocolate Chip Cookies

In a mixer, cream
1/3 cup butter,
1 egg,
approx. 1/6 cup of lemon juice,
1/3 cup brown sugar,
1/3 cup white sugar.

Then add
1 1/2 cups New Hope Mills Buckwheat Pancake Mix (I cannot vouch for other buckwheat pancake mixes),
1/2 cup chocolate chips,
1/4 to 1/2 cup coconut (toasted or untoasted, your preference)
1/4 to 1/2 cup nuts (we have been using pecans and will be trying macadamias at some point).

Spoon out onto cookie sheets with wax paper/parchment/Silpat/etc. and bake for 12 minutes at 375°.

Shove by the fistful into your mouth while hot.
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Lately, we haven’t been including the nuts, for no particular reason, and I think I actually prefer it that way as they get in the way of the hot gooeyness of the cookies. These are the only chocolate chip cookies that I can eat more than one of at a time, thanks to the slight tang of the buckwheat pancake mix that cuts through the goo.

The cookies picture above are actually “leftovers”. Joe usually makes a batch of dough and puts half in the fridge for later on. I’m sure it would freeze nicely as well (roll into balls first and freeze on a baking sheet, then put them in a bag). If you bake them right after making the dough, you’ll end up with a more flattened, chewy cookie, due to the warmer dough. The colder “leftover” dough tends to stay mounded up more, giving you a softer cookie middle, with a crisp outside. Both versions are excellent, therefore, you should always set some dough aside so you can have it both ways.

The dough is tasty as well… maybe eat half of your leftovers raw?