So rich they’re practically begging for a glass of milk, sprinkle these slice & bake chocolate buckwheat cookies with flaky sea salt when they’re warm from the oven.
- 1–1/4 cups buckwheat flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 stick plus 3 tablespoons unsalted butter at room temperature
- 2/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon fleur del sel
- 1 teaspoon vanilla extract
- 5 ounces bittersweet chocolate, roughly chopped into pieces not lager than 1/3 inch
- Maldon sea salt for serving
- Sift together the flour, cocoa powder and baking soda.
- Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add both sugars, salt and vanilla extract and beat until light and fluffy, about 2-3 minutes.
- With the mixer turned off, add the dry ingredients. Place a towel over the mixer and pulse a few times to start to incorporate the dry ingredients. Mix for an additional 30 seconds to 1 minute until the dough has formed. It will be very crumbly.
- Divide the dough in half and press into 2 logs about 1-1/2 inches in diameter. Wrap in plastic wrap and freeze until firm, about 2 hours.
- Preheat the oven to 325 degrees F. Slice the logs into 1/2-inch thick rounds and place on a parchment-lined sheet pan about 1 inch apart. Bake for 12 minutes until the cookies are just set. Wait a few minutes before transferring to a wire rack to cool completely. Sprinkle with Maldon sea salt while they are warm.
- Store in an airtight container.
Adapted from Dorie Greenspan via Food52