When I saw my cooking idol Nigella make these beauties on her latest to show, I had to try them. Super easy to make. I baked half and froze the remaining cookie dough, for treats another time.
150 grams dark chocolate chips
125 grams dark chocolate
125 grams buckwheat flour
25 grams cocoa (sieved)
½ teaspoon bicarbonate of soda
½ teaspoon fine sea salt
60 grams soft unsalted butter
125 grams soft dark brown sugar
1 teaspoon vanilla paste (or extract)
2 large eggs (fridge-cold)
Place the chocolate chips out into a flattish dish and put this in the fridge while you get on with making the batter. It wouldn’t hurt to sit them in the freezer, either. I do this so that the chips don’t melt too much.
Preheat the oven to 180ºC/gas mark 4/350ºF and line a couple of baking sheets (or 1 if baking in 2 batches) with baking parchment. Roughly chop the dark chocolate, and melt it either in a suitable bowl in the microwave or over a pan of simmering water. Set aside to cool a little. In another bowl, mix together the buckwheat flour, cocoa, bicarb and salt, and fork to make sure everything’s well combined.
In yet another bowl, cream together the butter and sugar with the vanilla extract until a dark caramel colour and fluffy, using a spatula to scrape down the sides of the bowl if necessary. Beat in the cooled, melted chocolate then the fridge-cold eggs (I find this means one doesn’t then have to refrigerate the dough before baking) one by one, and when both are absorbed into the butter and sugar mixture, scrape down the sides of the bowl again, turn the speed down and carefully beat in the dry ingredients.
Using a wooden spoon or a spatula, fold in the cold chocolate chips, then dollop rounded tablespoonsful of the dough onto a lined baking sheet, leaving about 6cm/2 ½-inches between each one. Put the bowl with the remaining cookie dough in the fridge while the first batch is underway.
Bake for 9–10 minutes, by which time the cookies will be just set at the edges, but otherwise seem undercooked, then remove the sheet from the oven and let the cookies sit on the warm tray for another 10 minutes before transferring them to a wire rack to cool.
When the tray is cool, or you have another one lined and ready to go, take the bowl of dough out of the fridge and proceed as before.
FREEZE NOTE: Form the dough into mounds and freeze on a baking sheet lined with baking parchment. Once solid, transfer to a resealable bag and freeze for up to 3 months. Bake directly from frozen, adding 1 minute to the baking time. Baked cookies can also be frozen in resealable plastic bags for up to 3 months. Defrost on a wire rack at room temperature for about 1 hour.