Richly buckwheat-flavoured chocolate cookies – soft, slightly risen and perfect with a glass of milk. They’re more on the mildly sweet, almost savoury side, so if you prefer sweeter bakes, you might want to add a little extra sugar ;). A healthier twist on classic chocolate cookies!
Makes about 25 cookies.
Ingredients for buckwheat chocolate cookies:
- 60 g butter
- 125 g dark muscovado sugar
- a large pinch of salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 125 g buckwheat flour
- ½ teaspoon bicarbonate of soda
- 25 g cocoa powder, sifted
- 125 g dark chocolate, melted (in a bain-marie or microwave) and slightly cooled
- 150 g dark chocolate chips or chopped dark chocolate
All ingredients should be at room temperature.
In a mixing bowl, cream the butter and sugar until light brown and fluffy. Add the salt and vanilla extract and mix. Then add the eggs one at a time, mixing until combined. Pour in the cooled melted chocolate and mix thoroughly. Add the buckwheat flour, bicarbonate of soda and cocoa powder, and mix until just combined. Finally, fold in the chocolate chips or chopped chocolate. Chill the dough in the fridge for 15 – 30 minutes.
Line a baking tray with baking paper. Spoon portions of dough onto the tray (about a heaped tablespoon per cookie) and lightly flatten. Bake at 170°C for 9 – 10 minutes. Remove and allow to cool on a wire rack.
Store the cookies in an airtight container at room temperature for up to 7 days.
Enjoy!
Recipe from Simply Nigella by Nigella Lawson.
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