Buckwheat lends a nuttiness to these very chocolatey cookies from the inimitable Nigella Lawson. Soft with a satisfying cake-like texture they’re also gluten free!
Chill 150g (5½ oz) of dark chocolate chips in the fridge or freezer. Preheat your oven to 180ºC (350ºF) and line a couple of baking sheets with baking paper. Roughly chop 125g (4½ oz) dark chocolate (at least 70% cocoa solids) and melt it either in the microwave or over a pan of simmering water. Set aside to cool a little. In a bowl combine 125g (4½ oz) of buckwheat flour, 25g (1 oz) sieved cocoa powder, ½ a teaspoon of bicarb soda and ½ a teaspoon of fine sea salt and whisk until well combined. In another bowl (or the bowl of a stand mixer) beat 60g (2¼ oz) of soft unsalted butter, 125g (4½ oz) of soft dark brown sugar and 1 teaspoon of vanilla paste or extract until fluffy, using a spatula to scrape the sides of the bowl. Beat in the melted chocolate then 2 large fridge-cold eggs one by one. When the mixture is well combined turn down the speed and carefully add in the dry ingredients. Lastly, using a wooden spoon or a spatula fold in the cold chocolate chips, Using a small ice cream scoop or tablespoon place balls of the dough onto the lined baking sheets leaving about 6cm (2½”) between each one. If you need to bake in batches place the remaining dough in the fridge until you’re ready to use it. Bake the cookies for 9–10 minutes until the edges are just set. They may seem undercooked but take them out now. Sprinkle with some flaked sea salt and leave them on the warm trays for another 10 minutes. Remove to a wire rack to cool. Enjoy!
michelle picker cooks 