In my region, flour has become quite rare, so to satisfy my desire for baking, I opted to create a recipe using buckwheat flour, which was the only option available for purchase this week. After discovering a handful of recipes, I ultimately crafted my own version, taking inspiration from a recipe by Nigella Lawson and another by David Lebovitz. They turned out rich, soft, and intensely chocolaty. Moreover, they were by far the best gluten-free cookie I have ever baked; achieving a good, chewy-soft gluten-free cookie is quite challenging, making this a significant win.
Ingredients: (makes 12)
- 125 g dark chocolate (70% cocoa solids)
- 25 g cocoa powder
- 125 g buckwheat flour
- 1/2 teaspoon baking powder
- 60g soft butter
- 125 g soft brown sugar
- 1 tablespoon strong espresso
- 1 teaspoon vanilla paste
- 2 eggs
- 150 g dark chocolate chips
- 1/2 teaspoon sea salt (I prefer Maldon)
Preheat the oven to 170 C. Melt the dark chocolate in the microwave or over a pot of simmering water. Sift the cocoa, buckwheat flour, and baking powder together. Cream together the butter, brown sugar, vanilla, and espresso until smooth. Incorporate the eggs one by one, mixing thoroughly after each addition. Stir in the flour mixture using a wooden spoon. Add the chocolate chips and mix well. Line two baking trays with non-stick paper and place rounded tablespoons of the dough on the trays, leaving about 6 cm between each. The dough should be soft and squishy. Bake for 10 – 12 minutes until firm on the outside but still quite soft on the inside. Let them sit for a few minutes on the trays before transferring to a cooling rack. If you’re impatient, the extremely soft cookies will collapse, leaving you with a chocolate mess.
**Triple Chocolate Cookies Recipe for Tough Times**
During periods of uncertainty and stress, comfort food can offer a much-needed break from life’s daily challenges. One delightful offering is the triple chocolate cookie, an indulgent treat that aims to lift your spirits with every mouthful. This recipe incorporates three varieties of chocolate to produce a rich, satisfying cookie that suits any occasion.
**Ingredients:**
– 1 cup (2 sticks) unsalted butter, softened
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup semisweet chocolate chips
– 1 cup milk chocolate chips
– 1 cup white chocolate chips
**Instructions:**
1. **Preheat and Prepare:**
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. **Cream the Butter and Sugars:**
In a large mixing bowl, mix the softened butter, granulated sugar, and brown sugar together until light and fluffy, which should take about 2-3 minutes on medium speed with an electric mixer.
3. **Add Eggs and Vanilla:**
Incorporate the eggs, one at a time, making sure each is fully blended before adding the next. Then, stir in the vanilla extract.
4. **Combine Dry Ingredients:**
In another bowl, whisk the flour, cocoa powder, baking soda, and salt together. Gradually mix this dry combination into the wet ingredients until just mixed.
5. **Fold in Chocolate Chips:**
Carefully fold in the semisweet, milk, and white chocolate chips, ensuring they are evenly mixed throughout the dough.
6. **Shape the Cookies:**
Using a tablespoon or a cookie scoop, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart for proper spreading.
7. **Bake:**
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft. Avoid overbaking, as the cookies will continue to firm up during cooling.
8. **Cool:**
Allow the cookies to cool on the baking sheets for about 5 minutes prior to moving them to wire racks to cool completely.
**Enjoyment Tips:**
– Serve these cookies warm alongside a glass of cold milk or a hot cup of coffee for a truly comforting experience.
– To add an extra touch of indulgence, sprinkle a pinch of sea salt atop each cookie before baking to enhance the chocolate flavors.
In tough times, taking the time to bake and enjoy these triple chocolate cookies can provide a small yet meaningful escape. The act of baking can be therapeutic, giving a sense of achievement and a delicious treat as a reward at the end. Whether shared with others or enjoyed solo, these cookies are bound to bring a bit of joy and comfort to your day.
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