Ingredients
Equipment
Method
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a double boiler or microwave-safe bowl, combine the chopped unsweetened chocolate and salted butter. Melt them together until smooth, stirring frequently. Allow the mixture to cool slightly.
- In a large mixing bowl, whisk together the pure maple syrup, pure vanilla extract, and eggs until well combined. Then, slowly add the melted chocolate and butter mixture, stirring until fully incorporated.
- In another bowl, whisk together the buckwheat flour, baking powder, and a pinch of fine sea salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined.
- Gently fold in the dark chocolate chips until they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared baking sheet. Make sure to leave enough space between each cookie.
- Before baking, sprinkle a little coarse sea salt over each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are slightly soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Let the melted chocolate and butter cool slightly before combining with the eggs to prevent scrambling.
- Do not overmix the dough after adding the dry ingredients; this ensures a tender cookie.
- Feel free to add nuts or dried fruits for a twist on the classic recipe.