You’re probably looking at the title and thinking, “Oh no, now where do I find buckwheat flour?” Don’t worry, got you covered, buckwheat flour is a gluten-free flour, commonly sold as ‘kuttu ka atta’ in India and is very popular for ‘vrath’ or fasting recipes. You should be able to find it easily even in the non-fancy grocery stores. High-five? Now may I gloat about this recipe that I found in Nigella Lawson’s new cookbook and deemed it worthy to be included in your cookie repertoire this Christmas season? These are super moist cookies where the first bite will temp you to think that you’re eating cake instead! Cake, in a cookie? I’ll take a few, please!
I’ve used salted Amul butter in this recipe, so you won’t find any salt added to the dry ingredients. But if you do decide to use unsalted butter, add about one-eighth of a teaspoon of it to the dry ingredients. Soft dark brown sugar and pure vanilla extract get beaten together to an almost-deep caramel colour. I’ve used the paddle attachment of the KitchenAid Artisan Stand Mixer.
Things are starting to get really decadent here. We’ll add some cooled, melted chocolate and whisk that in.
Just one egg to help us bind the cookies, after all this is a gluten-free recipe. The dough needs something to hold it together.
And then beat in the dry ingredients in 3 batches . This just ensures that there aren’t any lumps and that everything gets mixed properly.
And now fold in the chocolate chips, this is a triple chocolate cookie, so there’s cocoa powder, melted chocolate and now chocolate chips! Does anyone think we’re making a ‘healthy’ cookie here by using buckwheat flour? It’s sort of like using whole wheat spaghetti to make pasta carbonara!
I find, unlike what Nigella Lawson suggests in her recipe, that one does need to refrigerate the cookie dough before baking them off. Half an hour should do the trick. I’ve used a 2-inch ice cream scoop to measure out the dough into balls on to the Kitchen Aid Non Stick Cookie Sheet which completely eliminates the need to use any parchment paper, silpat or even greasing the sheet.
10 minutes is all these cookies need to bake and set around the edges. The rest is just a waiting game as you let the cookies cool completely for them to take on a firmer texture.
Makes: 8 cookies
– 62 gms 50% dark chocolate, melted and cooled
– 62 gms buckwheat flour
– 12 gms cocoa powder (unsweetened)
– ¼ teaspoon baking soda
– 1/8 teaspoon salt (if using unsalted butter)}
– 30 gms Amul butter
– 62 gms soft drak brown sugar
– ½ teaspoon vanilla extract
– 1 egg
– 75 gms dark chocolate chips
– In a medium sized bowl, sift together the flour, cocoa powder and baking soda. Set aside.
– Cream together the butter, sugar and vanilla extract using the paddle attachment of the KitchenAid Stand Mixer.
– Add the cooled melted chocolate and beat to combine. Followed by the egg.
– Add the dry ingredients in 3 batches, beating to combine after each addition. Use a spatula to fold in the chocolate chips evenly. Chill the cookie dough in the refrigerator for 30 minutes.
– Pre-heat the oven to 180 degrees Celsius and bake the cookies for 10 minutes or until the edges have just set. Place the baking tray on a wire rack to let the cookies cool completely. They firm up as they cool.