The other week I went to Tartine Manufactory for brunch and decided to get a salted buckwheat chocolate cookie, even though I hate chocolate. I was really impressed by the texture of the cookie. It was this beautiful mix of cookie and brownie. The cookie was tender—but not too tender—and had a rich chocolate flavor.
I don’t bake with a lot of “alternative” flours. The only one I’ve really used is almond flour for macarons, since the French require it. I decided to give buckwheat a try because it seemed like a really hardy, flavorful flour that doesn’t cost an arm and a leg. You should be able to pick up buckwheat flour at most grocery stores now, but if you can’t, Amazon has got your back. If you’re making these cookies because you want something gluten free, make sure the buckwheat flour doesn’t contain traces of gluten where it was processed. And if you’re looking for another gluten free cookie, check out my peanut butter cookies.
These cookies are a great option to cut in half (that’s what I did) or freeze. If you decide to freeze them to bake off later, add a few minutes to the cook time. I found that the cookies spread a little, so it’s not a bad idea to place them in the fridge for 5-10 minutes before baking them. Finally, don’t skip chilling the chocolate chips beforehand; it leaves beautiful pockets of chocolate in the final product.
A note on chocolate
It’s essential that you choose high quality chocolate for these cookies, since chocolate is the only flavor you are going to be tasting. There’s a lot that goes into higher quality chocolates that you can easily detect, just watch this! The extra dollar or two at the store is going to pay off on the flavor front later. Chocolate goes on sale all the time, so stock up when you see those sale signs!
- Scant cup (150g) dark chocolate chips
- 4 1/2 oz dark chocolate, at least 70%
- 1 cup (125g) buckwheat flour
- 1/4 cup (25g) cocoa powder, sifted
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 10 tbsp unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 tsp vanilla extract
- 2 eggs, cold
- Spread the chocolate chips on a plate and place into the fridge while you prepare the rest of the dough.
- Preheat the oven to 350°F and line two pans with parchment paper.
- Melt the dark chocolate in the microwave or over a double boiler. Set aside to cool.
- Sift the buckwheat flour, cocoa powder, baking soda, and sea salt into a medium bowl.
- In a large bowl, cream the butter and sugar. Beat in the vanilla. Add the cooled chocolate and thoroughly incorporate. Beat in the eggs one at a time. Carefully mix in the dry ingredients. Fold in the chocolate chips.
- Using a number 30 scoop (or a tablespoon) drop balls of dough on the prepared pans. Bake until the edges are set and the middle is barely done, 9-10 minutes.
- Leave cookies to cool for ten minutes on the pans before moving to a rack to completely cool.
Yields 25 cookies. Cookies keep 2-3 days in an airtight container. Recipe from Nigella Lawson.