Description
Decadent chocolate cookies made with dark buckwheat flour for a unique twist.
Ingredients
Scale
- 4 ounces semi-sweet chocolate baking bars (chopped)
- 1/4 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 2/3 cup dark buckwheat flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
Instructions
- In a microwave-safe bowl, add chopped chocolate and butter. Microwave in 20 second increments, stirring each time, until melted and smooth.
- In a separate bowl, add granulated sugar, brown sugar, and eggs. Using a hand mixer, beat until creamy and light, about 2-3 minutes.
- Add melted chocolate mixture and vanilla extract and stir to combine.
- In a separate bowl, add buckwheat flour, cocoa powder, baking powder, and kosher salt. Whisk to remove clumps.
- Pour dry ingredients into wet ingredients and stir to combine.
- Refrigerate dough for 30 minutes.
- Meanwhile, preheat oven to 350℉ and line a baking sheet with parchment paper.
- Portion dough using a 1 tablespoon or medium cookie scoop and place 2 inches apart onto prepared baking sheet.
- Bake for 10-12 minutes, or until cookies look set in the center and cracked across the tops.
- Allow to cool for 5 minutes before transferring to a cooling rack.
Notes
- Store cookies in an airtight container.
- For a deeper flavor, let dough chill longer before baking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg