Make a batch of buckwheat brownie cookies today. This recipe makes a fudgy, rich chocolate cookie that's like the perfect mix between a brownie and a cookie.
Heather's recipe summary
Flavor/texture: Fudgy chocolate cookies with crinkly tops, just like your favorite brownies. Buckwheat flour makes this recipe gluten-free and adds nutty flavor.
Yield: 24 cookies
Similar to: Dutch Cocoa Cookies and Buckwheat Brownies
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Ingredients and substitutions
- Chocolate - You'll need a pure chocolate baking bar for this recipe, like Ghirardelli or Bakers brands. You can find these in the baking aisle of your local grocery store. I used semi-sweet, but dark or bittersweet will also work, depending on your taste preferences.
- Buckwheat flour - This recipe works best with dark buckwheat flour. It has more fiber than light buckwheat flour and adds needed structure and stability to the cookie dough.
- Cocoa powder - Natural cocoa powder works best in this recipe. Dutch cocoa powder can work, but you're likely to see a reduced rise in your cookies as they bake. They'll also have a darker color and milder flavor.
How to make brownie cookies
- Add sugars and eggs to a large bowl, then beat until creamy and light.
- Melt chocolate and butter in a separate bowl, then add to egg mixture with vanilla and mix to combine.
- Whisk dry ingredients and then mix with wet ingredients to incorporate.
- Chill for 30 minutes to firm up then use a medium 1.5 tablespoon scoop to portion dough.
- Place 2 inches apart on a lined baking sheet.
- Bake until cookies have cracked on top and look set.
Tips and tricks
Use a hand mixer - The eggs must be beaten for 2 to 3 minutes for a creamy, frothy texture that creates those crinkly brownie tops. If you don't have a hand mixer, this recipe will still work but you won't achieve that crackly brownie top.
Cookie dough look thin? - This is normal. Your dough will look wet and thin before refrigerating, but thickens up when chilled and spreads nicely when baked.
Use a cookie scoop - I use an OXO medium cookie scoop for most of my cookie recipes. A cookie scoop evenly portions dough into round balls with less mess. If you like to bake cookies and don't yet own a cookie scoop, you should get one!
Use parchment - Don't grease your cookie sheet. This causes cookies to spread more than intended. A piece of parchment or a silicone baking mat are best for this recipe.
Frequently asked questions
Yes, this recipe is made with buckwheat flour, which is gluten-free.
Yes, the dough can be refrigerated for up to 1 day before baking if needed. The dough and baked cookies can also be portioned and frozen for up to 3 months ahead of time.
Recommended
📖 Recipe
Buckwheat Brownie Cookies
Ingredients
- 4 ounces (113 g) semi-sweet chocolate baking bars, chopped
- ¼ cup (56 g) unsalted butter
- ½ cup (100 g) granulated sugar
- ½ cup (106 g) light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ⅔ cup (80 g) dark buckwheat flour
- ¼ cup (21 g) cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
Instructions
- In a microwave-safe bowl, add chopped chocolate and butter. Microwave in 20 second increments, stirring each time, until melted and smooth.
- In a separate bowl, add granulated sugar, brown sugar, and eggs. Using a hand mixer, beat until creamy and light, about 2-3 minutes.
- Add melted chocolate mixture and vanilla extract and stir to combine.
- In a separate bowl, add buckwheat flour, cocoa powder, baking powder, and kosher salt. Whisk to remove clumps.
- Pour dry ingredients into wet ingredients and stir to combine.
- Refrigerate dough for 30 minutes.
- Meanwhile, preheat oven to 350℉ and line a baking sheet with parchment paper.
- Portion dough using a 1.5 tablespoon or medium cookie scoop and place 2 inches apart onto prepared baking sheet.
- Bake for 10-12 minutes, or until cookies look set in the center and cracked across the tops.
- Allow to cool for 5 minutes before transferring to a cooling rack.
Equipment Recommendations
Notes
- Storage: Cookies will keep for 5-7 days at room temperature or up to 3 months in the freezer. To help keep cookies moist, add a slice of bread to the container and replace as it gets stale.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!