Double Chocolate Buckwheat Crinkle Cookies
Ingredients
-
8
ounces
70% chocolate, coarsely chopped, divided
-
¼
cup
unsalted butter or dairy-free butter
-
3
tablespoons
almond butter
-
2
large
eggs
-
1
cup
light brown sugar
-
2
teaspoons
vanilla extract
-
¾
cup
buckwheat flour
-
3
tablespoons
unsweetened cocoa powder
-
½
teaspoon
baking soda
-
½
teaspoon
fine grain sea salt
Instructions
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- In a medium saucepan, simmer water and place a large heatproof bowl over it with 7 ounces of chocolate, butter, and almond butter, stirring until melted.
- In a stand mixer, beat the eggs, brown sugar, and vanilla until pale and thick, then mix in the melted chocolate.
- In a separate bowl, combine the buckwheat flour, cocoa powder, baking soda, and salt, then fold into the chocolate mixture.
- Scoop 1½-tablespoon mounds of dough onto the baking sheets, spacing them apart, and press pieces of the remaining chocolate on top.
- Bake for 8 to 9 minutes until the edges are crispy and the centers are soft, then cool on the pan for 10 minutes before transferring.
Nutrition Facts (estimated)
Servings
16
Calories
212
Total fat
11g
Total carbohydrates
25g
Total protein
3g
Sodium
136mg
Cholesterol
31mg
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