Salted chocolate buckwheat cookies

These gluten-free cookies are rich, fudgy and delicious. 


128g (4.5 oz) dark chocolate (min 70%)*
140g (10 tbsp) unsalted butter, room temperature
120g (1/2 cup) packed brown sugar
1 tsp vanilla extract
2 large eggs
125g (3/4 cup) Almanac Buckwheat Flour
1/4 cup (25g) dutch processed cocoa
1/2 tsp baking soda
1/2 tsp sea salt
1 cup semi-sweet chocolate chips
Flaky salt (for sprinkling)
*If using higher than 75%, reduce cocoa powder to 20g

    Step 1

    Melt chocolate on stovetop using double boiler, or in microwave. Set aside to cool while you mix other ingredients

    Step 2

    In a medium bowl, sift together buckwheat flour, cocoa, baking soda, and salt.

    Step 3

     In the bowl of a stand mixer, cream together butter and brown sugar. Add vanilla and slowly incorporate melted chocolate.
    Once chocolate is fully incorporated, add eggs one at a time, mixing between additions, and scraping down sides of bowl.

    Step 4

    Mix in dry ingredients, and fold in chocolate chips

    Step 5

    Using a cookie scoop or tablespoon, drop balls of dough onto parchment lined baking sheets, leaving 2 inches between cookies. Sprinkle with flaky sea salt.

    Step 6

    Bake at 350C for 8-10 minutes. For optimal fudginess, remove when edges are set and centres look under-baked. Bang pan on stovetop immediately after removing from oven to help cookies spread and settle. Allow to cool completely on baking sheet.