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
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 Starch (2 Tbsp)
,
Buckwheat Flour (1/2 cup)
, and
Baking Powder (3/4 tsp)
in a small bowl and set aside.
Step 4
Meanwhile, place the
Eggs (2)
,
Organic Cane Sugar (1/2 cup)
, and
Fine Sea Salt (1/2 tsp)
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 tsp)
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 (1 1/3 cups)
.
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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