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Triple Chocolate Buckwheat Cookies

Name: Triple Chocolate Buckwheat Cookies
Ingredients: 150 grams dark chocolate chips; 1125 grams dark chocolate (min. 70% cocoa solids); 1125 grams buckwheat flour; 125 grams cocoa (sieved); 1½ teaspoon bicarbonate of soda; 1½ teaspoon fine sea salt; 160 grams soft unsalted butter; 1125 grams soft dark brown sugar; 11 teaspoon vanilla paste (or extract); 12 large eggs (fridge-cold)

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150 grams dark chocolate chips
1125 grams dark chocolate (min. 70% cocoa solids)
1125 grams buckwheat flour
125 grams cocoa (sieved)
1½ teaspoon bicarbonate of soda
1½ teaspoon fine sea salt
160 grams soft unsalted butter
1125 grams soft dark brown sugar
11 teaspoon vanilla paste (or extract)
12 large eggs (fridge-cold)
1 Ingredients Makes: approx. 25 cookies Metric Cups 150 grams dark chocolate chips 125 grams dark chocolate (min. 70% cocoa solids) 125 grams buckwheat flour 25 grams cocoa (sieved) ½ teaspoon bicarbonate of soda ½ teaspoon fine sea salt 60 grams soft unsalted butter 125 grams soft dark brown sugar 1 teaspoon vanilla paste (or extract) 2 large eggs (fridge-cold) ⅔ cup bittersweet chocolate chips 5 ounces bittersweet chocolate (min. 70% cocoa solids) ¾ cup buckwheat flour 3 tablespoons unsweetened cocoa (sieved) ½ teaspoon baking soda ½ teaspoon fine sea salt 4 tablespoons soft unsalted butter ⅔ cup soft dark brown sugar 1 teaspoon vanilla paste (or extract) 2 large eggs (fridge-cold)Clatter the chocolate chips out into a flattish dish and put this in the fridge while you get on with making the batter. It wouldn’t hurt to sit them in the freezer, either. I do this so that the chips don’t melt too much while baking, leaving you with nuggets of intense chocolatiness. Preheat the oven to 180ºC/160°C Fan/gas mark 4/350ºF and line a couple of baking sheets (or 1 if baking in 2 batches) with baking parchment. Roughly chop the dark chocolate, and melt it either in a suitable bowl in the microwave or over a pan of simmering water. Set aside to cool a little. In another bowl, mix together the buckwheat flour, cocoa, bicarb and salt, and fork to make sure everything’s well combined. In yet another bowl (I use my freestanding mixer here, but a bowl and a handheld whisk or, indeed, wooden spoon and elbow grease would work, too), cream together the butter and sugar with the vanilla extract until a dark caramel colour and fluffy, using a spatula to scrape down the sides of the bowl if necessary. Beat in the cooled, melted chocolate then the fridge-cold eggs (I find this means one doesn’t then have to refrigerate the dough before baking) one by one, and when both are absorbed into the butter and sugar mixture, scrape down the sides of the bowl again, turn the speed down and carefully beat in the dry ingredients. Using a wooden spoon or a spatula, fold in the cold chocolate chips, then dollop rounded tablespoonsful of the dough onto a lined baking sheet, leaving about 6cm/2 ½-inches between each one. Put the bowl with the remaining cookie dough in the fridge while the first batch is underway. Bake for 9–10 minutes, by which time the cookies will be just set at the edges, but otherwise seem undercooked, then remove the sheet from the oven and let the cookies sit on the warm tray for another 10 minutes before transferring them to a wire rack to cool. When the tray is cool, or you have another one lined and ready to go, take the bowl of dough out of the fridge and proceed as before.