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pan on a clean smooth surface and give
it a fast 360-degree spin (this pushes the
batter up the sides of the pan and
minimizes doming during baking).
Bake cake until deeply browned and a
tester inserted into the center comes out
clean, 50–55 minutes.^6 Let cake cool in
pan. Run a small offset spatula or butter
knife around perimeter of cake to loosen.
Place a plate upside down over cake
and invert cake onto plate (leave flat side
up). Remove parchment paper.
DO AHEAD: Cake can be baked 1 day
ahead. Store tightly wrapped at room
temperature.
GLAZE AND ASSEMBLY Place a small
plate in the freezer. Cook carrot juice,
cream, granulated sugar, and salt in a
small saucepan over high heat (do not
stir)^7 until thick like lava, 8–10 minutes.
Mixture will initially bubble and foam
vigorously and look like it’s going to boil
over, but it won’t! Don’t be tempted to
reduce the heat; the bubbling will subside
and mixture will thicken. You want it to be
thick enough to stick to the cake, but do
not let it brown. Test glaze by putting a
small dollop onto the cold plate: When
you run your finger through the glaze, it
should leave a defined trail.
Once the glaze is thick enough,
remove pan from heat and stir in butter.
Let cool until you can comfortably hold
your finger in it (if it’s too hot, it will run
right off the cake), about 15 minutes.
Stir glaze well and pour over center
of cake, nudging to the edges with offset
spatula or butter knife. Pop any air
bubbles with a toothpick. Let glaze cool
at least 10 minutes before slicing cake.
Salty Buckwheat Chocolate
Chunk Cookies
MAKES 16–18 If you want to bake these
cookies now and don’t have buckwheat
flour on hand, whole wheat flour is an
acceptable substitute. Your cookies won’t
have the same depth of flavor, but they
will still be delicious.
½ cup (1 stick) unsalted butter, cut
into 8 equal pieces
1 cup (125 g) all-purpose flour½ cup (63 g) buckwheat flour^8
½ tsp. baking powder
½ tsp. baking soda
1¼ tsp. Diamond Crystal or ¾ tsp.
Morton kosher salt; plus more
(optional)
⅔ cup (packed; 133 g) light brown
sugar
½ cup (100 g) granulated sugar
1 large egg
2 large egg yolks^9
1 tsp. vanilla extract
6 oz. bittersweet chocolate
(65%–75% cacao) bars or wafers
(disks, pistoles, fèves), coarsely
choppedHeat butter in a small saucepan over the
lowest heat possible until melted (you
don’t want it to sputter or brown), about
5 minutes.
Meanwhile, whisk both flours, baking
powder, baking soda, and 1¼ tsp.
Diamond Crystal or ¾ tsp. Morton
kosher salt in a medium bowl.
Scrape butter into a large bowl and
add brown sugar and granulated sugar.
Whisk vigorously until butter is absorbed
into sugar, about 30 seconds. Add egg,
then egg yolks, one at a time, whisking to
combine after each addition; whisk in
vanilla. Mixture should look much lighter
in color and be almost creamy.
Add dry ingredients and use a rubber
spatula or wooden spoon to stir until just
incorporated and almost no dry streaks
remain. Set aside a handful of chocolate,
then add remaining chocolate to batter.
Gently mix just to evenly distribute.
Cover bowl with a kitchen towel (a
silicone lid or plastic wrap also works)
and chill 2 hours.
Place racks in upper and lower thirds
of oven; preheat to 375°. Line 2 baking
sheets with parchment. Using a
tablespoon, scoop out 2-Tbsp. portions
of dough (or, if you have one, this is a
leveled-off #30 cookie scoop or a
heaping #40) and place 5 on each
baking sheet, spacing evenly.^10 Roll into
balls and gently press 2–3 pieces of
reserved chocolate onto the top of each
one. It’s okay to jam the chocolate on
there—some pieces can even be vertical.
Cover and chill any remaining dough.Bake cookies, rotating baking sheets
top to bottom and front to back halfway
through, until edges are golden brown
and centers are puffed, 8–10 minutes.^11
Working one at a time, pull baking
sheets out of the oven and tap lightly on
the stove to deflate cookies. Sprinkle
with Diamond Crystal kosher salt (if
you’re using Morton, skip it: the crystals
are too large). Let cookies cool on
baking sheets 5 minutes, then transfer to
wire racks and let cool completely.
Let baking sheets cool, then turn
parchment paper over. Repeat process
with remaining dough, dividing evenly
between baking sheets, to make 6–8
more cookies.
DO AHEAD: Cookies can be baked
3 days ahead. Let cool; store airtight at
room temperature.Sour Cream and Onion
Biscuits
MAKES 8 Sour cream isn’t just a gimmick.
Used in place of the more typical cream
or buttermilk, it adds a rich, tangy flavor,
and its acidity helps make the biscuits
incredibly tender.2½ tsp. Diamond Crystal or 1½ tsp.
Morton kosher salt
1 tsp. freshly ground black pepper
1¾ tsp. baking powder
½ tsp. baking soda
1¼ tsp. sugar
2½ cups (313 g) all-purpose flour,
plus more for surface
10 Tbsp. chilled unsalted butter, cut
into ½" pieces, plus 2 Tbsp. melted
8 scallions, thinly sliced crosswise
(not on a diagonal)
1¼ cups sour cream, plus more for
serving
Flaky sea saltPlace a rack in middle of oven; preheat
to 425°. Whisk salt, pepper, baking
powder, baking soda, sugar, and
2½ cups flour in a large bowl to combine.
Add chilled butter and toss to coat.
Using your hands, work butter into dry
ingredients until there are lots of flat
pieces and pea-size bits. Add scallions
and toss to evenly distribute.9–The extra egg yolks
provide the cookies
with their velvety,
almost fudgy, centers.11 –Pull at 8 if you like
cookies soft and want
to guarantee they’re
pliable the next day.10 –Avoid eyeballing the scoop size
or squeezing in more than 5 per sheet:
Otherwise, they may spread together
(not tragic, but not gorgeous).8–Buckwheat flours can vary in hue
and consistency, and that’s okay. We
tested with Bob’s Red Mill, which is
light-colored and finely ground.