This recipe is inspired by the famous Brooklyn bakery, Bien Cuit.
I love the nutty flavour that buckwheat gives. This cookie is gluten-free.
Tip: use mini chocolate chips or chopped up chunks, only. Cutting the log is easier and cleaner.
- 2 sticks unsalted butter, room temperature
- 1 1/2 cup sugar
- 2 cups buckwheat flour
- 1 tablespoon baking powder
- 1 teaspoon espresso powder
- 1/3 cup cocoa
- 1 1/3 cup mini chocolate chips
- Icing sugar / confectioner sugar for crackling
- Maldon salt for sprinkling
- In your mixer (with paddle attachment), combine the butter and sugar, on low speed, until smooth (approximately 2 minutes).
- In a separate bowl, mix the buckwheat flour, baking powder, espresso powder, and cocoa, thoroughly.
- Gradually, mix these dry ingredients with the butter/sugar, with the mixer on low speed.
- Once the ingredients are combined, add the mini chocolate chips. Mix on low until combined throughout.
- Follow instructions for My Perfect Cookie.
- After the logs have chilled for a minimum of 3 hours, take out of the tubes.
- Slice the log into 1/4” thick cookies. Remember to roll the log about 1/8 after each slice to prevent the log from flattening from the weight of the knife. Keeps the cookies round with each slice.
- Roll each cookie in the icing sugar.
- Place the cookies on parchment or silpat lined baking sheet. Leave about 1” between cookies.
- Sprinkle alittle Maldon salt on each cookie.
- Bake in a 350 degree Fahrenheit oven for 15 to 18 minutes. Cookies should be slightly brown.
- Let cookies cool on baking sheet for a few minutes and then transfer to wire racks.
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