Triple Chocolate Meltaway Cookies (GF)

  • 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.



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)


Chocolate Buckwheat Cookies

  1. 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.
  2. 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.
  3. 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).
  4. 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.