And they’re gluten-free! Though these may be your new favorite cookies no matter what your dietary restrictions. Borrowed from Food52, I have part of a log in my fridge as I sit here, and that kind of makes my day!
Salted Chocolate Buckwheat Cookies
2 c. buckwheat flour AND 1/3 c. cocoa AND 1 T. baking powder
1 c. butter, room temperature AND 1 1/2 c. brown sugar
1 1/4 c. dark chocolate chips
1 t. strong coffee or espresso, room temperature
Maldon salt for sprinkling
Whisk together the buckwheat flour, cocoa and baking powder and set aside.
Using your electric mixer, beat together the butter and brown sugar for a few minutes until light and fluffy, then gradually add in the dry ingredient mix and continue to beat on medium-low until there is no trace of flour. Add the chocolate chips and espresso and beat on low until just blended.
Transfer the dough to a lightly floured work surface (or a piece of parchment) and shape and roll it into a log about 2 inches in diameter and about 10 inches long. Chill the dough for at least an hour before cutting.
Preheat the oven to 375 and line a large baking sheet with parchment. Cut the log into 24 equal pieces – they will be large – place them on your prepared baking sheet and then sprinkle each one with salt. Bake for about 13 minutes until the cookies are cracked and slightly puffed – they will be quite soft, but they’ll firm up as they sit and cool. Allow them to sit on the baking sheet for 10 minutes or so before transferring to a wire rack to cool (or to a plate to eat immediately!).