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Triple Chocolate Buckwheat Cookies

We have always enjoyed experimenting with various types of flours in baking and when we came across this recipe using buckwheat flour, we were keen to give it a go. Aren’t we happy that we did!  The buckwheat brings its own nutty, smoky flavor, not to mention a unique texture, and makes these soft cookies with a shortbread bite gluten-free.

Triple Chocolate Buckwheat Cookies

⅔ cup bittersweet chocolate chips
5 oz. bittersweet chocolate (70% cocoa solids), roughly chopped
¾ cup plus 2 tbs. buckwheat flour
3 tbs. unsweetened cocoa powder
½ tsp. baking soda
½ tsp. fine salt
4 tbs. butter, softened
½ cup plus 2 tbs. soft dark brown sugar
1 tsp. vanilla extract or paste
2 extra-large eggs, fridge-cold

Heat the oven to 350°F and line 2 baking sheets with parchment paper.

Scatter the chocolate chips onto a flat plate and set in the fridge while you make the batter. (This insures a burst of chocolate when eaten.)

Place the chopped chocolate in a heat-proof bowl over a pan of just simmering water. Melt, then set aside to cool.

Combine the flour, cocoa, baking soda, and salt in a bowl, then stir with a fork and set aside.

Using a stand mixer or wooden spoon, cream the butter, sugar, and vanilla. Add the eggs, one at a time, then blend in the flour mixture. Fold in the cold chocolate chips, then dollop the dough on the baking sheets in heaping tablespoonfuls. Bake for 10 minutes, then remove from the oven and let sit on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.


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