Today,I can’t wait sharing an incredible cookie recipe from Alanna Taylor-Tobin of Bojon Gourmet, and the author of the new gluten-free cookbook Alternative Baker. Alanna has cheered me on through my cookbook-making process and helped test several of my recipes.
I’m in awe of her work in this new cookbook. Alanna is a trained pastry chef who has mastered gluten-free flours and created over 100 absolutely stunning dessert recipes (each with a photo) in her new cookbook. If you love baking pies and are curious about nutritious and delicious gluten-free flours like buckwheat, chestnut, teff and mesquite, this book is for you.
These cookies called my name from the cookie chapter because they use buckwheat flour, which I love and have in my pantry, and chocolate. Loads of chocolate.
The buckwheat lends this sort of mysterious nutty flavor to the background, and it’s pretty magical. Her version in the book includes bergamot (or orange zest), which sounded lovely, but I’ve had a rough week and found myself craving some pure chocolate comfort food. So I skipped the zest this time, but I’ll try her orange version next time.
I busted out my stand mixer for these babies (this is actually the first recipe on the blog that requires a stand mixer) and found tapioca flour with all the other Bob’s Red Mill products at my nearest grocery store. If you buy buckwheat flour to make these beauties, she has nine other buckwheat recipes in her book, and I have buckwheat pancakes, waffles and crêpes for you, too. Have a great weekend!
- 6 tablespoons unsalted butter
- 12 ounces bittersweet chocolate (60–70% cacao mass)*, chopped (about 2¼ cups), plus several chunks for the tops of the cookies
- ½ cup buckwheat flour
- 2 tablespoons tapioca flour**
- ¾ teaspoon baking powder
- 2 large eggs, at room temperature***
- ½ cup plus 2 tablespoons cane sugar
- ½ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- Flaky salt such as Maldon, for the tops
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees Fahrenheit. Line 2 rimless cookie sheets with parchment paper.
- Place the butter in a small, heavy-bottomed saucepan set over the lowest possible heat. Add 8 ounces of the chocolate (not all of it!) and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is pleasantly warm, but not super hot, to the touch. Remove from the heat and keep warm. Sift the buckwheat flour, tapioca flour and baking powder into a small bowl and set aside.
- Meanwhile, place the eggs, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and whip on medium-high speed until the mixture is very light and fluffy, 5 minutes. Turn the mixer to low and stir in the vanilla until just combined, then the warm chocolate butter mixture. Add the flour mixture and beat on low speed until combined. Remove the bowl from the mixer and use a flexible silicone spatula to fold in the remaining 4 ounces chopped chocolate.
- If the batter is very runny, let it cool for a few minutes until it firms to the consistency of a thick brownie batter. Use a #40 spring-loaded ice cream scoop or 2 spoons to drop heaping tablespoons of batter onto the prepared baking sheets, spacing them at least 2 inches apart. Top each cookie with a few chunks of chocolate and a few flecks of flaky salt.
- Bake the cookies until puffed and cracked and the edges are set, 8–12 minutes, rotating the pans front to back and top to bottom halfway through baking. Let cool on the pans. Enjoy warm or at room temperature. The cookies are best the day of baking but will keep, airtight at room temperature, for up to 3 days.