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RECIPE
10 INGREDIENTS8 STEPS30MIN

Gluten-Free Double Chocolate Cookies with Buckwheat and Sea Salt

4.5
2 Ratings

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Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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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!
30MIN
Total Time

Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 3/4 cups
Chopped  Bittersweet Chocolate
60-70% cacao, plus several chunks for the tops of the cookies
2 Tbsp
Tapioca Flour
3/4 tsp
Baking Powder
2
Large  Eggs , room temperature

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Nutrition Per Serving

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CALORIES
896
FAT
68.9 g
PROTEIN
10.5 g
CARBS
62.4 g

Author's Notes

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 (6 tablespoon) in a small, heavy-bottomed saucepan set over the lowest possible heat. Add half of the Bittersweet Chocolate (6 ounce) and melt together, stirring frequently to prevent the chocolate from scorching
Step 3
Continue cooking until the mixture is pleasantly warm, but not super hot, to the touch. Remove from the heat and keep warm. Whisk together the Tapioca Flour (2 tablespoon), Buckwheat Flour (1/2 cup), and Baking Powder (3/4 teaspoon) in a small bowl and set aside.
Step 4
Meanwhile, place the Egg (2), Organic Cane Sugar (1/2 cup), and Fine Sea Salt (1/2 teaspoon) in the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed until the mixture triples in volume and is very light and fluffy, 5 minutes.
Step 5
Turn the mixer to low and stir in the Vanilla Extract (1 teaspoon) until just combined, then the warm (but not too hot) 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 chopped Bittersweet Chocolate (6 ounce).
Step 6
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 Sea Salt Flakes (to taste).
Step 7
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.
Step 8
Let them cool completely on the pans. Serve and enjoy warm or room temperature.

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Nutrition Per Serving
Calories
896
% Daily Value*
Fat
68.9 g
88%
Saturated Fat
42.4 g
212%
Trans Fat
0.0 g
--
Cholesterol
150.6 mg
50%
Carbohydrates
62.4 g
23%
Fiber
9.2 g
33%
Sugars
38.4 g
--
Protein
10.5 g
21%
Sodium
388.9 mg
17%
Vitamin D
--
--
Calcium
42.3 mg
3%
Iron
1.0 mg
6%
Potassium
89.6 mg
2%
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