Triple Chocolate Buckwheat Cookies
by Nigella. Featured in SIMPLY NIGELLAIntroduction
For those of you not yet familiar with the term procrastibaking, this is a prime example of the genre, and while I have certainly pioneered the practice, the brilliant coinage is one Aya Reina’s — I feel it deserves wider circulation. I was in the middle of the photo shoot for Simply Nigella when I first made these — I was putting off typing up some recipe changes and was suddenly gripped by an urgent need to make these cookies. The star here is the buckwheat, not only because it makes these cookies gluten-free, but mainly because I feel it brings its own nutty flavour and unique texture, creating a cookie that has softness and a shortbready bite, as well as a subtle smokiness.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
For those of you not yet familiar with the term procrastibaking, this is a prime example of the genre, and while I have certainly pioneered the practice, the brilliant coinage is one Aya Reina’s — I feel it deserves wider circulation. I was in the middle of the photo shoot for Simply Nigella when I first made these — I was putting off typing up some recipe changes and was suddenly gripped by an urgent need to make these cookies. The star here is the buckwheat, not only because it makes these cookies gluten-free, but mainly because I feel it brings its own nutty flavour and unique texture, creating a cookie that has softness and a shortbready bite, as well as a subtle smokiness.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: approx. 25 cookies
- 150 grams dark chocolate chips
- 125 grams dark chocolate (min. 70% cocoa solids)
- 125 grams buckwheat flour
- 25 grams cocoa (sieved)
- ½ teaspoon bicarbonate of soda
- ½ teaspoon fine sea salt
- 60 grams soft unsalted butter
- 125 grams soft dark brown sugar
- 1 teaspoon vanilla paste (or extract)
- 2 large eggs (fridge-cold)
- 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)
Method
- Clatter 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. I do this so that the chips don’t melt too much while baking, leaving you with nuggets of intense chocolatiness.
- Preheat the oven to 180ºC/160°C Fan/gas mark 4/350ºF and line a couple of baking sheets (or 1 if baking in 2 batches) with baking parchment. Roughly chop the dark 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, cocoa, bicarb and salt, and fork to make sure everything’s well combined.
- In yet another bowl (I use my freestanding mixer here, but a bowl and a handheld whisk or, indeed, wooden spoon and elbow grease would work, too), 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 (I find this means one doesn’t then have to refrigerate the dough before baking) 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 6cm/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.
- Clatter 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. I do this so that the chips don’t melt too much while baking, leaving you with nuggets of intense chocolatiness.
- Preheat the oven to 180ºC/160°C Fan/gas mark 4/350ºF and line a couple of baking sheets (or 1 if baking in 2 batches) 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 (I use my freestanding mixer here, but a bowl and a handheld whisk or, indeed, wooden spoon and elbow grease would work, too), 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 (I find this means one doesn’t then have to refrigerate the dough before baking) 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 6cm/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.
Additional Information
Buckwheat flour is in itself always gluten-free, but (as with oats) it is often contaminated by the presence of gluten, depending on the factories in which it is produced. So if you are making these because you need them to be gluten-free, rather than just going for the flavour of the flour, make sure the packet is labelled as such before you start.
MAKE AHEAD:
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:
Store in an airtight container in a cool place for up to 5 days.
FREEZE:
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.
Buckwheat flour is in itself always gluten-free, but (as with oats) it is often contaminated by the presence of gluten, depending on the factories in which it is produced. So if you are making these because you need them to be gluten-free, rather than just going for the flavour of the flour, make sure the packet is labelled as such before you start.
MAKE AHEAD:
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:
Store in an airtight container in a cool place for up to 5 days.
FREEZE:
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.
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Show more commentsI think these are my favorite chocolate cookies. The buckwheat gives a smoky flavor and a beautiful and soft texture. They taste just unique enough to keep you thinking about them long after your first bite!
A perfect recipe, right down to "clattering" the chocolate chips onto the plate. Love that onomatopoeia! Also love a GF cookie that follows a traditional creaming method and makes good use of a flour other than rice. Perfect. Thank you!
These are so easy to make yet the depth of flavour is immense. Indeed, it's a prime example of procrastibaking but I'm so happy to go with this flow! PS - I halved the sugar quantity and I think it brought the smokiness out even more. Thank you for this incredible recipe!
Love at first bite....and second..and third.
Loved these! Finally a GF cookie that is tasty and doesn’t leave a nasty after taste. Loved the tip about freezing the choc chips. Really excellent touch!
Cool! I made these yesterday!
These are fantastically rich and gooey. I replaced butter with refined coconut oil and the brown sugar with coconut sugar. They turned out wonderfully!
I do encourage anyone making this recipe to follow Nigella's orders and take the cookies out when they seem still quite runny. They will be too molten to move for a good long while, and the wait will be excruciating, but I assure you that it is worth it.
I have made this several times now substituting dairy for non dairy fat. (Grandson with gluten and dairy free diet). Today I was in a hurry so put the mixture into paper cases and baked them as chocolate fairy cakes/ cup cakes with one large lactose free chocolate button pressed into the mixture on the top. Worked a treat!
This is one of the best chocolate cookie recipes ever! That is it's also gluten free and can be enjoyed by more people is a bonus! I made one alteration, I rolled the cookies in a fairly fine golden organic cane sugar before baking. Delicious.
Couldn't resist myself trying this recipe after watching in Simply Nigella Christmas special program. Baked the cookies immediately after watching the program in TV. The cookies came out soft and moist in the middle and well set around the edges.
I've never attempted to recreate a Nigella recipe before, these cookies are so light and insanely yummy! Thanks :)