Description
These Salted Chocolate Buckwheat Cookies offer a rich, chocolatey flavor combined with the nutty undertones of buckwheat flour. Enhanced with chocolate chips and a hint of espresso, these cookies are perfectly balanced by a sprinkle of sea salt and powdered sugar, creating a delightful treat that’s slightly soft inside and subtly crisp outside.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups buckwheat flour, plus more for surface
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon baking powder
Wet Ingredients & Add-ins
- 1 1/2 cups (lightly packed) light brown sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cups chocolate chips
- 1 teaspoon strong espresso or strong coffee, room temperature
Toppings
- Powdered sugar (for sprinkling)
- Sea salt (preferably Maldon; for sprinkling)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the buckwheat flour, unsweetened cocoa powder, and baking powder until evenly combined. Set aside for incorporation later.
- Cream Butter and Sugar: Using an electric mixer on medium-high speed, beat the light brown sugar and room-temperature unsalted butter in a large bowl until the mixture is light, fluffy, and well combined, which takes about 4 minutes. This step helps create a tender cookie texture.
- Add Dry Ingredients and Flavorings: Gradually add the dry ingredient mixture to the creamed butter and sugar, beating on medium-low speed until no dry flour spots remain. Then mix in the chocolate chips and espresso or strong coffee on low speed just until blended, being careful not to overmix to preserve texture.
- Shape the Dough: Transfer the dough onto a lightly floured work surface. Shape it into a log approximately 2 inches in diameter and 10 inches long. This shape will make slicing cookies uniform in size.
- Chill the Dough: For optimal texture and easier slicing, chill the dough log for at least 1 hour in the refrigerator. This firming step helps maintain shape during baking and enhances flavor melding.
- Slice and Prepare for Baking: Remove the chilled dough log from the refrigerator. Cut it crosswise into 12 even slices. Arrange the slices on the prepared baking sheet, spaced apart. Sprinkle each cookie lightly with powdered sugar and a pinch of sea salt (preferably Maldon) to add a contrasting flavor dimension.
- Bake the Cookies: Bake the cookies, rotating the baking sheet halfway through the baking time for even cooking. Bake for 12 to 15 minutes, or until the cookies develop cracks, puff slightly, and look baked through. They will be slightly soft when removed but will firm up as they cool.
- Cool and Serve: Let the cookies cool slightly on the baking sheet to set. Then transfer them to a wire rack to cool completely before serving to ensure the best texture.
Notes
- Chilling the dough is highly recommended for easier slicing and better cookie texture.
- If you prefer a stronger coffee flavor, consider using espresso powder instead of brewed coffee.
- Sea salt sprinkled on top enhances the chocolate flavor and adds a pleasant contrast.
- Store cookies in an airtight container at room temperature for up to 5 days.
- The slightly soft center upon removal from the oven is intentional; cookies firm up during cooling.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
