Buckwheat Brownie Cookies

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.

Prep Time 15

Cook Time 10

Chilling time 30

Total Time 55

Servings cookies

Author Heather

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.

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.

Nutrition