Dark chocolate-Buckwheat black pepper cookie – St. Supéry Estate Vineyards & Winery

Ingredients

• 1 cup buckwheat flour
• 1 cup all-purpose flour
• ¾ cup unsweetened cocoa powder
• ¾ c powdered sugar
• ½ t salt
• ½ t coarse ground black pepper
• 1 cup cold unsalted butter, cut into medium sized pieces
• 1 egg yolk
• 1 t vanilla extract
• Dark chocolate for melting, chopped
• toasted walnuts
• cocoa nibs
• dried cherries