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


  1. In your mixer (with paddle attachment), combine the butter and sugar, on low speed, until smooth (approximately 2 minutes).
  2. In a separate bowl, mix the buckwheat flour, baking powder, espresso powder, and cocoa, thoroughly.
  3. Gradually, mix these dry ingredients with the butter/sugar, with the mixer on low speed.
  4. Once the ingredients are combined, add the mini chocolate chips. Mix on low until combined throughout.
  5. Follow instructions for My Perfect Cookie.
  6. After the logs have chilled for a minimum of 3 hours, take out of the tubes.
  7. 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.
  8. Roll each cookie in the icing sugar.
  9. Place the cookies on parchment or silpat lined baking sheet. Leave about 1” between cookies.
  10. Sprinkle alittle Maldon salt on each cookie.
  11. Bake in a 350 degree Fahrenheit oven for 15 to 18 minutes.  Cookies should be slightly brown. 
  12. Let cookies cool on baking sheet for a few minutes and then transfer to wire racks.