I baked a double batch of Buckwheat Chocolate Chunk cookies yesterday, and for fun I added Scharffen Berger Chocolate to one batch, and Ghirardelli Chocolate to the other. They were both good, but different.
The Scharffen Berger chocolate costs more per ounce, chops more easily,
and for some reason makes a drier cookie.
The Ghirardelli chocolate cookies are sweeter and moister, and I liked them better.

Chocolate Chunk Buckweat cookies
from The New Whole Grains Cookbook, by Robin Asbell

These cookies really are, as she states in her introduction, “a riot of crunch.” People who don’t know that they’re healthy (or healthy-ish–comparatively healthy in any case) wouldn’t and can’t guess it from the taste of them.

1/2 cup unsalted butter, softened
1 cup brown sugar
1 egg
2 teaspoon vanilla
1/4 teaspoon almond extract
1 cup plus 2T whole wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buckwheat groats, aka kasha
6 oz semisweet chocolate, cut into 1/2″ chunks
Preheat oven to 375.
In a mixer or bowl, cream butter and brown sugar until light and fluffy.
Beat in egg, vanilla and almond extract until well mixed.
In a small bowl, mix flour, baking soda and salt and buckwheat, and add to butter mixture, beating to incorporate. When flour is mixed in, add chocolate and stir until combined.
Drop 2 tablespoon sized balls of dough onto ungreased cookie sheets, 3 inches apart.
Bake for 6 minutes, then reverse the position of the pan in the oven and bake for an additional 6 minutes.
A pale, soft center surrounded by golden brown cookie is the desired result.
Let cookies stand on pans for 5 minutes, then transfer to cooling racks with a spatula.

Makes 18 large cookies.