Description
These Salted Chocolate Buckwheat Cookies combine the rich flavors of cocoa and chocolate chips with the nutty undertone of buckwheat flour. Enhanced by a hint of espresso and topped with a delicate sprinkle of sea salt and powdered sugar, these cookies offer a perfect balance of sweet and savory with a tender, slightly chewy texture. Ideal for chocolate lovers seeking a gluten-free treat with a gourmet twist.
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 and Toppings
- 1 1/4 cups chocolate chips
- Powdered sugar (for sprinkling)
- Sea salt (preferably Maldon; for sprinkling)
Instructions
- Preheat and Prepare: Preheat your oven to 375° F (190° C) and line a rimmed baking sheet with parchment paper to ensure the cookies bake evenly and do not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the buckwheat flour, unsweetened cocoa powder, and baking powder until well combined. Set aside.
- Beat Sugar and Butter: In a large bowl, use an electric mixer on medium-high speed to beat the light brown sugar and room temperature unsalted butter until the mixture becomes light and fluffy, about 4 minutes.
- Combine Ingredients: Gradually add the dry ingredients to the creamed sugar and butter mixture. Beat on medium-low speed until no dry spots remain. Then add the chocolate chips and espresso (or coffee) and beat on low speed just until blended.
- Shape Dough: Transfer the dough onto a lightly floured surface. Shape it into a log about 2 inches in diameter and 10 inches long. For best results, chill the dough for at least 1 hour to firm it up, making it easier to slice and enhancing the texture.
- Slice and Prepare for Baking: After chilling, slice the dough crosswise into 12 even pieces. Arrange the cookies on the prepared baking sheet, spacing them properly. Lightly sprinkle the tops with powdered sugar and a pinch of sea salt for the perfect sweet-salty contrast.
- Bake: Bake the cookies in the preheated oven, rotating the baking sheet halfway through, until they develop cracks, puff slightly, and are baked through. This should take about 12 to 15 minutes. The cookies will still be slightly soft when removed 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 for at least 1 hour is highly recommended to prevent spreading and to achieve the best texture.
- If you don’t have espresso or coffee, strong brewed coffee can be substituted to enhance the chocolate flavor.
- For a more intense chocolate taste, use dark or semi-sweet chocolate chips according to preference.
- The use of buckwheat flour makes these cookies gluten-free, but ensure your baking powder is gluten-free if necessary.
- Sprinkling sea salt on top is key to balancing the sweetness and bringing out the chocolate flavors.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
