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
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
Melt chocolate on stovetop using double boiler, or in microwave. Set aside to cool while you mix other ingredients
In a medium bowl, sift together buckwheat flour, cocoa, baking soda, and salt.
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.
Mix in dry ingredients, and fold in chocolate chips
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.
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.