Buckwheat Double Chocolate Cookies
Ingredients
-
6
tablespoons
unsalted butter
-
12
ounces
bittersweet chocolate, chopped
-
½
cup
buckwheat flour
-
2
tablespoons
tapioca flour
-
¾
teaspoon
baking powder
-
2
large
eggs, at room temperature
-
½
cup
cane sugar
-
2
tablespoons
cane sugar
-
½
teaspoon
fine sea salt
-
1
teaspoon
vanilla extract
-
to taste
none
flaky salt for topping
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Melt the butter and 8 ounces of chocolate in a saucepan over low heat, stirring frequently.
- In a separate bowl, sift together the buckwheat flour, tapioca flour, and baking powder.
- In a stand mixer, whip the eggs, sugar, and salt until light and fluffy.
- Mix in the vanilla and the warm chocolate butter mixture until combined.
- Add the flour mixture and mix on low speed until just combined, then fold in the remaining chocolate.
- Drop spoonfuls of the batter onto the prepared baking sheets, spacing them apart.
- Top each cookie with chocolate chunks and flaky salt.
- Bake for 8-12 minutes until puffed and cracked, then let cool on the pans.
Nutrition Facts (estimated)
Servings
30 cookies
Calories
150
Total fat
9g
Total carbohydrates
18g
Total protein
2g
Sodium
100mg
Cholesterol
50mg
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