How to make these buckwheat chocolate cookies ahead:

Make the batter and store, covered, in the fridge until ready to bake. Cookie dough will last in the fridge for about 3 days.

How does chilling the dough affect cookie result:

The colder the dough is the less the cookies will spread out in the oven, so if you want them to spread out a little more let the dough come to room temperature before baking (if making dough ahead). If you want them to spread out less and be extra chewy you can also purposefully chill the dough before baking.

How to store the cookies:

Place the cooled cookies in a sealable container or ziploc bag and store at room temperature for 3 to 4 days.

Double Chocolate Gluten Free Cookies (with Buckwheat Flour)

Description

Gluten Free Buckwheat Chocolate Cookies from the Alternative Baker cookbook” are soft and a little chewy. They have a tiny crunchy bit of flaky sea salt on top to contrast with the bergamot and chocolate.

Ingredients

Units Scale

6 tbsp (85 g) unsalted butter
12 oz (345 g) bittersweet chocolate (60-70% cacao mass), chopped, plus several chunks for the tops of the cookies
1 1/2 tsp (1 g) packed finely grated zest from 1 medium bergamot (or orange)
1/2 cup (65 g) buckwheat flour
2 tbsp (15 g) tapioca flour
3/4 tsp baking powder
2 large eggs, at room temperature
1/2 cup plus 2 tbsp (130 g) organic granulated cane sugar
1/2 tsp fine sea salt
1 tsp vanilla extract
Flaky salt such as Maldon, for the tops

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Instructions

Position racks in the upper and lower thirds of the oven and preheat to 350ºF (175ºC). Line 2 rimless cookie sheets with parchment paper.
Place the butter in a small, heavy-bottomed saucepan set over the lowest possible heat. Add 8 ounces of the chocolate and the bergamot (or orange) zest, and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is pleasantly warm, but not super hot, to the touch. Remove from the heat and keep warm. Sift the buckwheat flour, tapioca flour and baking powder into a small bowl and set aside.
Meanwhile, place the eggs, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and whip on medium-high speed until the mixture is very light and fluffy, 5 minutes. Turn the mixer to low and stir in the vanilla until just combined, then the warm chocolate butter mixture. Add the flour mixture and beat on low speed until combined. Remove the bowl from the mixer and use a flexible silicone spatula to fold in the remaining 4 ounces chopped chocolate.
If the batter is very runny, let it cool for a few minutes until it firms to the consistency of a thick brownie batter. Use a #40 spring-loaded ice cream scoop or 2 spoons to drop heaping tablespoons of batter onto the prepared baking sheets, spacing them at least 2 inches apart. Top each cookie with a few chunks of chocolate and a few flecks of flaky salt.
Bake the cookies until puffed and cracked and the edges are set, 8–12 minutes, rotating the pans front to back and top to bottom halfway through baking. Let cool on the pans. Enjoy warm or at room temperature. The cookies are best the day of baking but will keep, airtight at room temperature, for up to 3 days.

Notes

Cooking Tip:

The trick to the crackly tops is to have the melted chocolate/butter mixture hot enough to partially dissolve the sugar but not so hot as to cook the eggs or melt the chocolate chunks once added. The mixture should feel pleasantly warm, but not scalding hot, to the touch.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 114
Sugar: 7 g
Sodium: 51 mg
Fat: 8 g
Saturated Fat: 5 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 1 g