Buckwheat And Dark Chocolate Cookies
These cookies combine the nutty, earthy flavor of buckwheat flour with rich dark chocolate chunks, creating a chewy, gluten-free treat that's both wholesome and indulgent. Their deep, complex taste and satisfying texture make them a standout for any cookie lover.
Ingredients
Ingredients
- 1.5 cup buckwheat flour
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup unsalted butter softened at room temperature
- 0.75 cup brown sugar packed
- 0.25 cup granulated sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 6 oz dark chocolate chopped into chunks (70% cacao or higher)
Notes
Storage: Keep in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months or freeze the dough balls to bake fresh. Make-Ahead: The cookie dough can be prepared, scooped, and chilled in the refrigerator for up to 2 days before baking. Variations: Add 1/2 cup chopped nuts (like walnuts or pecans) or substitute the dark chocolate with dairy-free chocolate chips. Serving: Enjoy warm with a glass of milk or as a sophisticated dessert with coffee.