Gluten-free Cookies

TRIPLE CHOCOLATE BUCKWHEAT COOKIES

I like baking when it’s a raining day outside. I love the smell of orange, butter, chocolate, cinnamon filling the whole house. It’s so comforting and warming.

And this is one of the best chocolate chips cookies that I’ve ever had. The recipe itself is adapted from Nigella Lawson.

Tips: It’s very good to freeze the chocolate chips, so then when you bake the cookies, chips stay crunchy inside, with the intense chocolate flavour, this is simply heaven.

  • 150 grams dark chocolate chips
  • 125 grams dark chocolate (min. 70% cocoa solids)
  • 125 grams buckwheat flour
  • 25 grams cocoa (sieved)
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon fine sea salt
  • 60 grams soft unsalted butter
  • 125 grams soft dark brown sugar
  • 1 teaspoon vanilla paste (or extract)
  • 2 large eggs (fridge-cold)

Preheat oven 180C. Roughly chop the dark chocolate, and melt it either in a suitable bowl in the microwave or over a pan of simmering water. Set aside to cool a little. In another bowl, mix together the buckwheat flour, cocoa, bicarb and salt, and fork to make sure everything’s well combined.

It’s good to use a freestanding mixture cream together butter and sugar with the vanilla extract until a dark caramel colour and fluffy, using a spatula to scrape down the sides of the bowl if necessary. Beat in the cooled, melted chocolate then the fridge-cold eggs one by one, and when both are absorbed into the butter and sugar mixture, scrape down the sides of the bowl again, turn the speed down and carefully beat in the dry ingredients.

Bake 9 – 10 minutes, and rest another 10 minutes before transferring to a wire rack to cool. It might look undercooked, but don’t worry, it’s how it should be.

Bon appétit !

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