Salted Chocolate Buckwheat Cookies

Deeply chocolatey and rich, with a soft bite and crackly brownie sheen.

Salted chocolate buckwheat cookie

Buckwheat—especially Tartary buckwheat—has a wonderful earthy/nutty flavor and works exceptionally well with chocolate. When milled, has a soft, fine texture, and has so many applications beyond crepes. These cookies are chewy, with a beautiful crackly shine. The salt on top ups the savoriness of the chocolate and walnuts, and for added crunch, try cocoa nibs.

RECIPE yields 24 cookies

• 225g / 1 1/3 C bittersweet chocolate chips

• 30g / 2 Tbs unsalted butter, room temperature

• 2 eggs, large

• 150g / 3/4 C sugar

• 1/2 tsp kosher salt

• 45g / 1/4 C + 1 Tbs buckwheat flour

• 1/2 tsp baking powder

• 100g / 3/4 C + 1 Tbs chopped walnuts

• flake salt for finishing, optional

Preheat oven to 350°f

Note before starting: The mixture is going to be piped or dropped by the spoonful onto your baking sheet. If the chocolate is too hot, the batter will be runny, and if too cold, it will be stiff and hard to pipe. Take care when mixing in the chocolate, and make sure it’s cooled.

Melt chocolate and add the butter and mix to incorporate. Set it aside to cool (you could melt both together, it will just take a bit longer to cool).

Combine eggs, sugar, and salt and mix with whisk attachment on stand mixer or handheld mixer until pale and light and the mixture forms a ribbon, about 4 minutes of mixing on high.

Fold the chocolate mixture into the egg. Sift the buckwheat flour and baking powder together and gently fold into the egg/chocolate mixture. Add the walnuts or whatever else you’d like to add (1/2 cup cocoa nibs; 3/4 cup chocolate chips).

Fill a pastry bag with a 1/2” plain round tip. You can also use a plastic bag with a 1/2” hole cut in the bottom, or use a scoop or spoon to make drop cookies.

Pipe or drop 1 1/2” to 2” cookies. Top with optional large flake sea salt.
Bake til mostly set but soft on top, 7-10 minutes.

Cookies will keep in an airtight container for a week, or up to two weeks in the refrigerator.