Buckwheat Double Chocolate Cookies

35 min Prep: 25 min Cook: 10 min
Serves: 30 Save

Ingredients (10)

  • 6 tablespoons unsalted butter
  • 12 ounces bittersweet chocolate (60–70% cacao mass)*, chopped (about 2 1/4 cups), plus several chunks for the tops of the cookies
  • 1/2 cup buckwheat flour
  • 2 tablespoons tapioca flour**
  • 3/4 teaspoon baking powder
  • 2 large eggs, at room temperature***
  • 1/2 cup plus 2 tablespoons cane sugar
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • Flaky salt such as Maldon, for the tops

Directions

Learn how to make this recipe at Cookie and Kate