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.
Simple food 
Wow the chocolaty baked good of my dreams!