ByCookie: Triple Chocolate Buckwheat Cookies

Makes 25 cookies

Ingredients

3/4 cup dark chocolate chips (min 54% cocoa)
1/2 dark chocolate (min 70% cocoa)
3/4 cup buckwheat flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
4 tablespoons unsalted butter, at room temperature
2/3 cup light brown sugar
1 teaspoon vanilla paste (or extract)
2 large eggs (fridge-cold)

Directions

Clatter the chocolate chips out into a flattish dish and put this in the fridge while you get on with making the batter.

Preheat the oven to 350ºF (180ºC) and line a couple of baking sheets (or 1 if baking in 2 batches) with baking parchment.

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, sift together the flour, cocoa, baking soda and salt, and fork to make sure everything is well combined.

In another bowl with an electric hand mixer or with a wooden spoon cream together the butter and sugar with the vanilla bean paste until pale 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, until combined, scrape down the sides of the bowl again, turn the speed down and carefully beat in the dry ingredients.

Using a wooden spoon or a spatula, fold in the cold chocolate chips, then dollop rounded tablespoons full of the dough onto a lined baking sheet, leaving about 6cm/2 1/2-inches between each one.

Put the bowl with the remaining cookie dough in the fridge while the first batch is underway.

Bake for 9–10 minutes, the cookies will be just set at the edges, but otherwise seem undercooked, then remove the sheet from the oven and let the cookies sit on the warm tray for another 10 minutes before transferring them to a wire rack to cool.