Chocolate buckwheat cookies
These rich, fudgy chocolate cookies combine melted dark chocolate and cocoa with buckwheat flour and chilled chocolate chips for an irresistibly gooey center and crisp edges.
Updated : 26 June, 2025
Easy
About 20 min.
Ingredients
275 grams
Dark chocolate
125 grams
Buckwheat flour
25 grams
Cocoa
0.5 teaspoon
Baking soda
60 grams
Butter
125 grams
Brown sugar
1 teaspoon
Vanilla
2
Eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Chop 150 g of your chocolate to finer pieces. You can swap the chocolate for chocolate chips.
Step 2
Preheat the oven to 180°C and line one or two baking sheets with parchment. In the meantime chill the chocolate chips in the fridge or freezer to help them hold their shape during baking.
Step 3
Melt the rest of dark chocolate and let it cool slightly. In a separate bowl, mix the buckwheat flour, cocoa powder, bicarbonate of soda, and salt.
Step 4
In a mixing bowl, cream the butter, sugar, and vanilla extract until light and fluffy. Beat in the cooled melted chocolate, followed by the cold eggs, one at a time. Once combined, gently incorporate the dry ingredients, then fold in the chilled chocolate chips.
Step 5
Spoon heaped tablespoons of dough onto the prepared tray, spacing them about 6 cm apart. Refrigerate any remaining dough between batches.
Step 6
Bake for 9-10 minutes, until the edges are just set but the centers still appear soft. Leave on the tray for 10 minutes to firm up before transferring to a wire rack to cool. Repeat with remaining dough.