In my part of the world flour has become a scarce commodity, and to scratch my baking itch I decided to make a recipe that used buckwheat flour, all that was available for me to buy this week. I found a few recipes and eventually made an amalgam of my own, using as as a base a recipe by Nigella Lawson and another by David Lebowitz. They are really rich, and soft and ultra chocolaty. They were also the best gluten free cookie I have made; it’s really hard to make a good, chewy-soft gluten free cookie, so it was a double win.
Ingredients: (makes 12)
- 125 g dark chocolate (70% cocoa solids)
- 25 g cocoa powder
- 125 g buckwheat flour
- 1/2 teaspoon baking powder
- 60g soft butter
- 125 g soft brown sugar
- 1 tablespoon strong espresso
- 1 teaspoon vanilla paste
- 2 eggs
- 150 g dark chocolate chips
- 1/2 teaspoon sea salt (I prefer Maldon)
Preheat oven to 170 C. Melt the dark chocolate in the microwave or over a pan of simmering water. Sift the cocoa, buckwheat flour and baking powder together. Beat the butter, brown sugar, vanilla and espresso together until smooth. Add the eggs one at a time and beat until well incorporated. Add the flour mixture and, using a wooden spoon, mix together. Add the chocolate chips and mix well. Line 2 cookie trays with non-stick paper and place rounded tablespoons of the mixture on the trays, about 6 cm apart. The mixture should be very soft and squidgy. Bake for 10 – 12 minutes until firm on the outside, but still quite soft. Leave for several minutes on the trays before placing on a baking rack to cool. If you are impatient the super soft cookies will collapse and you will be left with chocolate schmoosh.
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