Chocolate buckwheat cookies

Chocolate buckwheat cookies

The Tivoli Road Baker
12 cookies
Bonnie Savage and Alan Benson

An absolute favourite of mine, these cookies were inspired by Elisabeth Prueitt’s chocolate rye cookies at Tartine Bakery in San Francisco. After trying those cookies I knew we had to make our own version. I love the combination of chocolate and buckwheat – it’s earthy, nutty, bittersweet and slightly salty. Yum!


Quantity Ingredient
35g unsalted butter, diced
270g dark chocolate, at least 70%, roughly chopped
55g buckwheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
190g soft brown sugar
1/2 vanilla pod, seeds scraped
or 1/2 teaspoon vanilla paste
sea salt, for sprinkling


  1. Bring a half-full saucepan of water to a simmer, then place a metal mixing bowl over it, ensuring that the bowl doesn’t touch the water. Put the butter and chocolate into the bowl and melt, mixing occasionally with a spatula to bring them together. (Be careful not to overheat the chocolate.) Turn off the heat and leave the mixture until ready to use. If the mixture starts to set, gently heat it through over the pan until it is melted again.
  2. In a separate bowl, sift together the buckwheat flour, baking powder and salt.
  3. In a stand mixer fitted with the whisk, whisk the eggs, brown sugar and vanilla for about 10 minutes on medium speed until pale, light and airy. Use a spatula to gently fold in the chocolate mixture, in three batches. Be careful to fold very gently so you incorporate the chocolate without losing the aeration in the egg mix. Mix until just combined, making sure you scrape the bottom of the bowl.
  4. Sprinkle half the dry ingredients over the surface of the egg and chocolate mix, and gently fold them through. (Sprinkling the dry ingredients means you don’t lose too much of the air.) Repeat with the remaining dry ingredients and mix until just combined, ensuring that you scrape the bottom of the bowl to incorporate everything fully. Pour the cookie dough into a clean container, then cover and refrigerate for 6 hours, or overnight.
  5. Preheat the oven to 180°C (360°F) and line two trays with baking paper. With wet hands, portion the dough into 12 even balls and space them evenly onto the trays. The cookies will spread quite a lot during baking, so make sure you leave plenty of space around each one. Sprinkle the top of each cookie with a pinch of flaky sea salt, then bake for 8–10 minutes, until they look shiny and the top starts to crack. Transfer the cookies to a wire rack to cool before eating.

Bakery Notes

  • This recipe is all about keeping the air in the mixture so you get that crunchy shell and soft centre. Make sure you use good quality chocolate, at least 70% cocoa solids. I use buckwheat flour, but you could use other flours that are low in gluten and won’t develop strength in mixing – rye or spelt would both work well.

    If not baking straight away, the cookies can be stored in the freezer already prepped. Just pop them in the oven when needed and bake from frozen for 10 minutes. Once baked, these cookies will last 2–3 days in a sealed container at room temperature, although the crunchy shell will soften a little over time.
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