These cookies are rich and chocolate-y. They barely spread while baking, but they are very crumbly while warm, so you should actually be patient and wait for them to cool before eating.

Salted Chocolate Buckwheat Cookies
Adapted from Bien Cuit via Bon Appetit

Yield: 12 giant cookies

  • 2 cups buckwheat flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1 1/4 - 1 1/2 cups lightly packed light brown sugar, depending on how sweet you want them
  • 1 cup unsalted butter, at room temperature
  • 1 1/4 cups semisweet chocolate chips
  • 1 teaspoon strong espresso or strong coffee, at room temperature (optional)
  • Powdered sugar for sprinkling (optional)
  • Sea salt for sprinkling
  1. Preheat oven to 375 deg F. Line a rimmed baking sheet with parchment paper or aluminum foil.
  2. In a medium bowl, whisk together flour, cocoa powder, and baking powder. Set aside.
  3. In a large bowl with an electric mixer, beat brown sugar and butter on medium-high speed until light and fluffy, about 4 minutes.
  4. Gradually add dry ingredients and beat on medium-low until no dry spots remain.
  5. Add chocolate chips and espresso (if using) and beat on low until just blended.
  6. If you think the dough feels too sticky, lightly dust a work surface with buckwheat flour. Shape dough into a log about 2" in diameter and 10" long. Dough can be wrapped and refrigerated up to 5 days.
  7. Slice into 12 pieces. Place cookies on prepared baking sheet about 1" apart. Sprinkle with sea salt and powdered sugar (if using).
  8. Bake 12-15 minutes, rotating halfway through, until cookies are cracked, slightly puffed, and baking through. They will still be slightly soft when you take them out. They will firm as they cool.
  9. Let cool slightly on baking sheet. Transfer to wire rack to cool completely.
  10. Cookies can be stored airtight at room temperature for up to 2 days.
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