Description
Decadent salted chocolate buckwheat cookies combining rich cocoa, crunchy chocolate chips, and a hint of espresso, finished with a sprinkle of powdered sugar and flaky sea salt for a perfect balance of sweet and savory flavors. These cookies are lightly crisp on the outside and tender inside, making them an irresistible treat for chocolate lovers looking for a gluten-free alternative.
Ingredients
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 Oven and Prepare Baking Sheet: Preheat your oven to 375° F (190° C). Line a rimmed baking sheet with parchment paper to prevent the cookies from sticking and allow for even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the buckwheat flour, cocoa powder, and baking powder to evenly distribute the rising agent and cocoa throughout the flour.
- Cream Butter and Sugar: Using an electric mixer on medium-high speed, beat the light brown sugar and unsalted butter in a large bowl until the mixture is light and fluffy, which should take about 4 minutes. This step ensures a tender, airy cookie texture.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the creamed butter and sugar, beating on medium-low speed until no dry spots remain, ensuring the dough is well combined without overmixing.
- Add Chocolate Chips and Espresso: Stir in the chocolate chips and the teaspoon of strong espresso or coffee, beating on low speed just until blended. The espresso enhances the chocolate flavor without overpowering the cookie.
- Shape the Dough: Transfer the dough onto a lightly floured surface. Form it into a log approximately 2 inches in diameter and 10 inches long. For the best texture and ease of slicing, chill the dough in the refrigerator for at least one hour.
- Slice and Prepare for Baking: Once chilled, cut the dough log crosswise into 12 even-sized pieces. Place the cookies spaced evenly on the prepared baking sheet. Sprinkle the tops with a light dusting of powdered sugar and a pinch of sea salt, which will amplify the chocolate flavor and add a subtle crunch.
- Bake the Cookies: Bake the cookies in the preheated oven for 12 to 15 minutes, rotating the baking sheet halfway through for even cooking. The cookies will appear cracked and slightly puffed but will still be soft in the center. They firm up as they cool, achieving the perfect texture.
- Cool the Cookies: Allow the cookies to cool slightly on the baking sheet to prevent them from breaking. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Chilling the dough before slicing is important to maintain the cookie shape and improve texture.
- Espresso or strong coffee is optional but it enhances the chocolate flavor.
- If preferred, substitute buckwheat flour with another gluten-free flour blend, but the unique flavor may change.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a dairy-free version, substitute butter with a plant-based margarine or coconut oil, but texture may vary slightly.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg
