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Gluten-Free Double Chocolate Cookies with Buckwheat and Sea Salt

These insane buckwheat double chocolate cookies are adapted from Alternative Baker by Alanna Taylor-Tobin. A few notes on my alterations: I'm not a big citrus person, so omitted the bergamot/orange zest. I don’t have a stand mixer so used an egg beater. This might have accounted for why my cookies weren't as airy and didn’t get the cracked tops. I also got lazy and melted the chocolate in the microwave instead of using a saucepan. This could have also contributed, since Alanna says that using butter that’s warm enough to melt the sugar on impact is one way to get that texture. The cookies were wonderful regardless, so don't stress if you make similar choices.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Phoebe Lapine

Ingredients

  • 6 tablespoons unsalted butter
  • 12 ounces bittersweet chocolate (60–70% cacao), about 2 1/4 cups total, chopped , plus several chunks for the tops of the cookies
  • 1⁄2 cup buckwheat flour
  • 2 tablespoons tapioca flour (sometimes called starch)
  • 3⁄4 teaspoon baking powder
  • 2 large eggs, at room temperature
  • 1/2 cup organic granulated cane sugar
  • 1⁄2 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • Flaky salt such as Maldon, for the tops

Instructions

  • Position racks in the upper and lower thirds of the oven and preheat to 350ºF. Line 2 rimless cookie sheets with parchment paper.
  • Place the butter in a small, heavy-bottomed saucepan set over the lowest possible heat. Add 6 ounces (170 g / 1 cup) of the chopped chocolate and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is pleasantly warm, but not super hot, to the touch. Remove from the heat and keep warm. Whisk together the buckwheat flour, tapioca flour and baking powder in a small bowl and set aside.
  • Meanwhile, place the eggs, sugar and salt in the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed until the mixture triples in volume and is very light and fluffy, 5 minutes. Turn the mixer to low and stir in the vanilla until just combined, then the warm (bot not too hot!) chocolate/butter mixture. Add the flour mixture and beat on low speed until combined. Remove the bowl from the mixer and use a flexible silicone spatula to fold in the remaining 4 ounces (115 g / ¾ cup) chopped chocolate.
  • If the batter is very runny, let it cool for a few minutes until it firms to the consistency of a thick brownie batter. Use a #40 spring-loaded ice cream scoop or 2 spoons to drop heaping tablespoons of batter onto the prepared baking sheets, spacing them at least 2 inches (5 cm) apart. Top each cookie with a few chunks of chocolate and a few flecks of flaky salt.
  • Bake the cookies until puffed and cracked and the edges are set, 8–12 minutes, rotating the pans front to back and top to bottom halfway through baking. Let cool completely on the pans. Enjoy warm or room temperature. The cookies are best the day of baking but will keep, airtight at room temperature for up to 3 days.