Gluten-Free Double Chocolate Cookies with Buckwheat and Sea Salt
4.5
2 Ratings
The buckwheat turns up the volume in these double chocolate cookies. Together with the enormous flavor packed in these cookies, they are sure to be a hit!
The buckwheat turns up the volume in these double chocolate cookies. Together with the enormous flavor packed in these cookies, they are sure to be a hit!
The cookies are best the day of baking but will keep, airtight at room temperature for up to 3 days.
Cooking Instructions
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Step 1
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F (180 degrees C). Line 2 rimless cookie sheets with parchment paper.
Step 2
Place the
Unsalted Butter (1/3 cup)
in a small, heavy-bottomed saucepan set over the lowest possible heat. Add half of the
Bittersweet Chocolate (1 1/3 cups)
and melt together, stirring frequently to prevent the chocolate from scorching.
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