Sweet and deeply chocolatey with a hint of nutty savoury-ness. Gluten free, but without a hint of the usual GF crumble or grit.
- 125 g dark chocolate
- 125 g buckwheat flour
- 25 g cocoa, sieved
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 60 g soft unsalted butter
- 125 g soft dark brown sugar
- 1 tsp vanilla extract
- 2 large eggs, cold from the fridge
- Preheat the oven to 160C fan (180C) and line a couple of baking sheets
- Melt the chocolate and then set aside to cool a bit
- In a small bowl, mix together the buckwheat flour, sieved cocoa powder, bicarb and salt, and mix to make sure everything’s well combined.
- In a bigger bowl, cream together the butter, sugar and vanilla extract until fluffy, using a spatula to scrape down the sides of the bowl
- Beat in the chocolate, then the cold eggs one by one
- Once well combined, stir in the dry ingredients
- Dollop rounded tablespoons of the dough onto a lined baking sheet, spacing them out well to allow for spreading
- Bake for 10 mins until the cookies are just set at the edges, then remove the baking tray from the oven and let the cookies sit on the warm tray for another 10 mins before transferring them to a wire rack to cool
- If you only have 1 baking tray, wait for it to cool before removing the cookies and re-using to bake a 2nd batch
Sophie cooks 