The sun is finally shining, the windows are open and I’m in the kitchen baking!  I can’t think of a better way enjoy this glorious Sunday than with these decadent Triple Chocolate Buckwheat Cookies.  That’s right, triple chocolate!  And best of all using buckwheat flour makes them gluten free while adding a nutty flavour and almost shortbread like texture!  Mouth watering yet?  Thought so!

Thankfully I made it to spin class this morning, so I’ve earned at least a couple!  Happy Sunday friends!

Ingredients

⅔ cup bittersweet chocolate chips
5 ounces bittersweet chocolate (min. 70% cocoa solids)
¾ cup buckwheat flour
3 tablespoons unsweetened cocoa (sieved)
½ teaspoon baking soda
½ teaspoon fine sea salt
4 tablespoons soft unsalted butter
⅔ cup soft dark brown sugar
1 teaspoon vanilla paste (or extract)
2 large eggs (fridge-cold)

Directions

Spread the chocolate chips out into a flattish dish and put this in the fridge while you get on with making the batter. It wouldn’t hurt to sit them in the freezer, either.  This is so the chips don’t melt too much while baking, leaving you with nuggets of intense chocolatiness.

Preheat the oven to 350ºF and line a couple of baking sheets with baking parchment. Roughly chop the bittersweet 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, unsweetened cocoa, bicarb and salt, and fork to make sure everything’s well combined.

In yet another bowl cream together the 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.

Using a wooden spoon or a spatula, fold in the cold chocolate chips, then dollop rounded tablespoonsful of the dough onto a lined baking sheet, leaving about 2 ½-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, by which time 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.

When the tray is cool, or you have another one lined and ready to go, take the bowl of dough out of the fridge and proceed as before.

MAKE AHEAD NOTE: The cookie dough can be made ahead, then covered and stored in fridge for up to 3 days. If the dough is too firm to scoop into tablespoons, let it stand at room temperature for 20 minutes.

STORE NOTE: Store in an airtight container in a cool place for up to 5 days.

FREEZE NOTE: Form the dough into mounds and freeze on a baking sheet lined with baking parchment. Once solid, transfer to a resealable bag and freeze for up to 3 months. Bake directly from frozen, adding 1 minute to the baking time. Baked cookies can also be frozen in resealable plastic bags for up to 3 months. Defrost on a wire rack at room temperature for about 1 hour.

Recipe from nigella.com