Description
These Salted Chocolate Buckwheat Cookies are a decadent yet wholesome treat combining the nutty flavor of buckwheat flour with rich cocoa and chocolate chips. Enhanced by a hint of espresso and a sprinkle of sea salt, they offer a perfect balance of sweet and savory in every bite. Ideal for those seeking gluten-free indulgence, these cookies boast a tender, slightly soft texture that firms as they cool, making them a delightful snack or dessert.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups buckwheat flour, plus more for surface
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon baking powder
Wet Ingredients
- 1 1/2 cups lightly packed light brown sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 teaspoon strong espresso or strong coffee, room temperature
Add-ins & Toppings
- 1 1/4 cups 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 ensure the cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the buckwheat flour, unsweetened cocoa powder, and baking powder. Set this mixture aside for the moment.
- 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 until the mixture is light, fluffy, and well combined—this takes about 4 minutes.
- Incorporate Dry Ingredients and Add-ins: Gradually add the flour mixture to the butter and sugar blend, beating on medium-low speed until no dry spots remain. Next, add the chocolate chips and espresso, and beat on low speed just until everything is blended together evenly.
- Shape the Dough: Transfer the dough onto a lightly floured surface. Shape it into a log roughly 2 inches in diameter and 10 inches long. For the best texture and easier slicing, chill the dough for at least 1 hour if possible.
- Slice and Bake: Once chilled, remove the dough log and cut it into 12 evenly sized pieces. Place the cookie slices on the prepared baking sheet. Sprinkle each with powdered sugar and a pinch of sea salt. Bake in the preheated oven, rotating the baking sheet halfway through, until the cookies are cracked on top, slightly puffed, and baked through, about 12 to 15 minutes. They will still be a bit soft but will firm up as they cool.
- Cool: Let the cookies cool slightly on the baking sheet, then transfer them to a wire rack to cool completely before serving.
Notes
- Chilling the dough is highly recommended as it enhances the flavors and makes slicing easier.
- You can substitute the espresso with strong brewed coffee if espresso isn’t available.
- For a dairy-free version, try using vegan butter and check that the chocolate chips are dairy-free.
- The sea salt sprinkled on top complements the sweetness and intensifies the chocolate flavor; Maldon salt is preferred for its texture and flavor.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze them for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 85mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
