An alternative title for this post could be, “In Defense of Cookies.” Cookies often get written off as a dessert for kids. This easy-to-make pastry is so often over-looked and viewed as simplistic sometimes even boring. These buckwheat bergamot double chocolate cookies are anything but child’s play. Sinfully delicious with a pop of citrus and a touch of sea salt. These buckwheat chocolate chip cookies can be whipped up for dessert after #WeekdaySupper or used to feed an elegant dinner party.
Don’t let the name of these cookies intimate you, because they are so easy to make. If you can’t find bergamot at your local grocer, then you can use orange zest. The bright citrus helps to lighten up the dark chocolate of these buckwheat chocolate chip cookies. Using buckwheat not only makes the cookies gluten free, it also provides a wonderful nuttiness. The complexity of flavors in these cookies will have your tastebuds on the best sort of roller coaster.
I found this recipe in the cookbook, Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours, wonderful collection of recipes by Alanna Taylor-Tobin, the creator of the Bojon Gourmet. A classically trained pastry chef, Alanna has filled her book with pictures that will make your mouth water. Whenever I’m recommending a cookbook I always love to try several recipes, just so I can know if that book is a winner or not. And this book definitely is! Some other incredible Alternative Baker recipes include; vanilla chiffon cake, peach brown butter creme fraiche tart and definitely the apple buckwheat and gruyere puff pancake (pictured below).
Have I mentioned the best part of Alternative Baker? All the recipes are gluten free! Thumbing through the pictures of fluffy cakes and flaky pie crust you would never guess they’re all gluten free. In addition to providing the stunning recipes, Alanna goes into detail about the many different types of gluten free flours. Gluten free baking can be complicated because it involves lots of different flours so it’s extremely important to know the properties of these flours.
The predominant flour in these cookies is buckwheat. As far as gluten free flours go, this is one you don’t find often in recipes. Perhaps the use of “wheat” in the name confuses people. Buckwheat is a separate grain from wheat, and is in fact naturally gluten free. Alanna describes buckwheat as “Deep, rich, warm, with notes of spice (cinnamon, allspice), coffee, chocolate, toasted hazelnuts.” Whether you’re gluten free or not, doesn’t that sound like a flour you want to be working with! Be sure to enter to win your very own copy of Alternative Baker!
- 6 tbsp (85 g) unsalted butter
- 12 oz (345 g) bittersweet chocolate chips
- 1½ tsp (1 g) packed finely grated zest from 1 medium bergamot (or orange)
- ½ cup (65 g) buckwheat flour
- 2 tbsp (15 g) tapioca flour
- ¾ tsp baking powder
- 2 large eggs, at room temperature
- ½ cup plus 2 tbsp (130 g) organic granulated cane sugar
- ½ tsp fine sea salt
- 1 tsp vanilla extract
- Flaky salt such as Maldon, for the tops
- Position racks in the upper and lower thirds of the oven and preheat to 350F (175C). Line 2 rimless cookie sheets with parchment paper
- Place the butter in a small, heavy-bottomed saucepan set over the lowest possible heat. Add 8 ounces (230 g) of the chocolate and the bergamot zest, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is pleasantly warm, but not super hot, to the touch. Remove from the heat and keep warm. Sift buckwheat flour, tapioca flour and baking powder into a small bowl and set aside.
- Meanwhile, place the eggs, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and whip on medium-high speed until the mixture is very light and fluffy, 5 minutes. Turn the mixer to low and stir in the vanilla until just combined, then the warm 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 4 ounces (115 g) of chocolate.
- If the batter is 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 a heaping tablespoons of batter onto the prepared baking sheets, spacing them at least 2 inches (5 cm) apart. Top each cookie with a few chocolate chips and a few flecks of flaky salt.
- 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. Let cool on the pans. Enjoy warm or at room temperature. The cookies are best the day of baking but will keep, airtight at room temperature, for up to 3 days
Editor’s note: This recipe is printed courtesy of the publisher. The author of this review received a copy of the cookbook, Alternative Baker. No other compensation was received from the publisher. Links to the cookbook are affiliate links.
Many thanks to Page Street Publishing who is sponsoring one copy of this wonderful cookbook for a giveaway, open to US residents only. Please check out the book on Amazon and leave a comment on the post – What recipe from Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours would you try first? – to enter. The rafflecopter has several options for earning more chances to win! The more you do, the better your chances. No purchase necessary. The winner will be notified by email. If the winner does not respond in 48 hours, an alternate winner will be selected.
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Weekday Supper recipes are great for when life gets busy! It’s easy to find them. Search the #WeekdaySupper hashtag across social media or click here for more on our Sunday Supper website. Also check out the Weekday Supper Pinterest board for plenty more ideas and inspiration.
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