Triple Chocolate Meltaway Cookies (GF)

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chocolate buckwheat cookies

Triple Chocolate Meltaway Cookies (GF)

Course: Sweets
Sweets Sub-Category: Cookies
Author: Clémence Gossett
These deep, rich, fudgey, melt-in-your-mouth cookies are a chocolate bombe and happen to be gluten free! Use the best chocolate and whole grain buckwheat flour you can get your hands on for this one. Makes about 3 dozen cookies.
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Chocolate Buckwheat Cookies

  • 10 oz Dark chocolate between 65% and 72%
  • 2 Eggs
  • 2 Yolks
  • 1 cup Sugar
  • 1/2 tsp Kosher salt
  • 2 tsps Cornstarch or potato starch
  • 1/2 tsp Baking powder
  • 1/2 cup Buckwheat flour
  • 3 oz Milk and semis weet chocolate chopped
  • 1/4 cup Chopped toasted hazelnuts
  • 1 Tbsp Flaked sea salt for garnish after baking


  • Melt the 10 oz of dark chocolate over a double boiler or in the microwave, taking care to remove the chocolate from the heat once 75% of it has melted to keep it from burning.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, yolks and sugar on high speed until thick and tall (about 3 minutes). Pour in the chocolate and stir with a spatula until well incorporated.
  • Mix the dry ingredients together, including the chopped chocolate and nuts, and fold into the egg mixture until just combined. Line a regular cookie sheet (also called a half sheet pan) with parchment paper or plastic and press the cookie dough in one even layer. Cover and chill until firm (this can keep in the freezer for months).
  • Preheat oven to 350F. Cut cookies out with a round cutter or into squares. Place the cookie pucks on a clean cookie sheet lined with parchment and bake for about 8 minutes. Let them rest for at least 10 minutes before trying to pick them up, but do go ahead and sprinkle the flaked sea salt over them as they are cooling.