This year, I have an extra long winter break due to my university starting an intersession between the fall and spring semesters. I have one full week of break left, and I’m trying to make the most of it before the hectic spring semester begins. I’ve been taking advantage of being able to sleep in, stay up late and read (or watch) anything I want to. I’ve read 4 books over the past few days, and I’m nowhere near done! The apartment is getting some much needed organizing, as well.
For my sister’s cookie party this year, she made chocolate monster cookies, and they were by far my favorite cookie of all the ones we tried (and there were a lot of good cookies). I’m a sucker for chocolate, that’s for sure. I didn’t bring any cookies back to Buffalo with me, and I was kind of kicking myself for that as I immediately got a craving for her chocolatey cookies soon after getting back.
I remedied that by making some double chocolate cookies of my own, but I made them with dark chocolate, buckwheat/almond flours, and a bit less sugar! They satisfied my craving perfectly, and the recipe only makes a dozen [larger] cookies, so I was easily able to move on a tinker on other recipes without being bogged down by tons of cookies!
These cookies, I will admit, went a little too fast for my tastes. I packed one in Alex’s lunch all week, and then we took some over to his mom’s for our impromptu pizza and kitty play date so Morty could hang out with his brother, Wallace. It was so fun to watch them play together! Next time, I definitely need to make a double batch of these cookies!
These cookies are rich and fudgy, without being too heavy. The almond meal in these cookies keeps the texture light, offsetting the dense buckwheat. I threw some pecans in the dough, too, for a bit of crunch, and it was a very welcome addition. I don’t usually like nuts in my chocolate desserts, but they really hit the spot!
- 1/2 cup buckwheat flour
- 1/2 cup almond meal (I use Trader Joe's)
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup (1 stick) butter
- 1/2 cup unrefined sugar
- 1/2 tsp liquid stevia (or another 1/2 cup of sugar)
- 1 tsp vanilla extract
- 1 egg
- 1 cup dark chocolate chips
- 1/2 cup pecans, chopped (optional)
Preheat the oven to 350ºF, and line two baking sheets with parchment paper.
In a medium bowl, stir the buckwheat flour, almond meal, cocoa powder, salt, and baking soda together. Set aside.
In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. Add the liquid stevia, vanilla extract, and egg, mixing until well combined. Slowly add the flour mixture, stirring until a dough forms. Fold in the chocolate chips and pecans, if using.
Using a small cookie scoop, scoop 2 mounds of dough for each cookie, pressing them together, and placing 6 on each cookie sheet. Press down lightly with the palm of your hand.
Bake at 350ºF for 12-15 minutes, until set around the edges. Allow to cool slightly on the sheets before removing to a wire rack to cool. Store leftovers in an airtight container.