Description
These Salted Chocolate Buckwheat Cookies offer a unique twist on classic chocolate cookies by using nutty buckwheat flour and a hint of sea salt. Rich with cocoa and studded with chocolate chips, they provide a slightly crispy exterior with a chewy, soft center. Perfect for those seeking a gluten-free alternative with a gourmet touch, these cookies combine robust flavors of espresso, brown sugar, and high-quality sea salt for an irresistible treat.
Ingredients
Units
Scale
Dry Ingredients
- 2 cup buckwheat flour, plus more for surface
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon baking powder
Wet Ingredients
- 1 1/2 cup (lightly packed) light brown sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 teaspoon strong espresso or strong coffee, room temperature
Add-ins and Toppings
- 1 1/4 cup chocolate chips
- Powdered sugar (for sprinkling)
- Sea salt (preferably Maldon; for sprinkling)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 375° F (190° C). Line a rimmed baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the buckwheat flour, unsweetened cocoa powder, and baking powder until fully combined and set aside.
- Cream Butter and Sugar: Using an electric mixer on medium-high speed, beat the light brown sugar and room temperature unsalted butter in a large bowl for about 4 minutes until the mixture is light and fluffy, ensuring good incorporation of air for a tender cookie.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the creamed butter and sugar. Beat on medium-low speed until the dough is uniform and no dry spots remain.
- Add Chocolate Chips and Espresso: Mix in the chocolate chips and espresso or strong coffee on low speed just until blended, to distribute them evenly without overmixing the dough.
- Shape Dough: Transfer the dough onto a lightly floured work surface. Shape it into a log approximately 2 inches in diameter and 10 inches long. If time permits, wrap and chill the dough for at least 1 hour to firm it up and enhance flavor melding.
- Slice and Prepare for Baking: After chilling, remove the dough log and slice it crosswise into 12 even pieces. Arrange the cookies spaced apart on the prepared baking sheet. Sprinkle each with powdered sugar and a pinch of sea salt to add a lovely texture and flavor contrast.
- Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes, rotating the baking sheet halfway through for even baking. The cookies should appear cracked, slightly puffed, and remain a bit soft as they will firm up when cooling.
- Cool Cookies: Let the cookies cool slightly on the baking sheet to set before transferring them to a wire rack to cool completely. This step helps maintain their shape and texture.
Notes
- For the best flavor and texture, chilling the dough before baking is highly recommended but not mandatory.
- Using Maldon sea salt provides a nice crunchy finish, but any flaky sea salt will work.
- Ensure the butter is at room temperature for easier creaming with the sugar.
- To make these cookies strictly gluten-free, verify that your buckwheat flour is certified gluten-free to avoid cross-contamination.
- Espresso enhances the chocolate flavor but can be omitted if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg
