Using buckwheat flour makes these lovely cookies gluten-free.
2/3 cup small bittersweet chocolate chips
5 oz. bittersweet chocolate (preferably at least 70% cocoa solids)
3/4 cup plus 2 tbs. buckwheat flour
3 tbs. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. fine sea salt
4 tbs. soft, unsalted butter
1/2 cup plus 2 tbs. soft dark brown sugar
1 tsp. vanilla paste or extract
2 extra large eggs, fridge-cold
Clatter the chocolate chips into a flatfish dish and put in the fridge while you get on making the batter. This makes them not melt too much in the baking.
Heat the oven to 350°F and line two baking sheets with parchment paper.
Roughly chop the bittersweet chocolate and melt it either in a suitable bowl in the microwave or over a saucepan of just simmering water. Set aside to cool a little.
In another bowl, fork together the flour, cocoa, baking soda and salt.
In yet another bowl or that of a free-standing mixer, combine the butter and sugar with the vanilla and cream together. Beat in the slightly cooled, melted chocolate and the eggs, one at a time. Scrape down the sides, then carefully beat in the dry ingredients.
Using a wooden spoon or a spatula, fold in the cold chocolate chip. Dollop by tablespoonfuls onto the lined baking sheets, leaving about 2 1/2″ between each one. Put the bowl with the remaining dough in the fridge while these cook. Bake for 9-10 minutes, until they are set around the edges, but otherwise seem undercooked. Remove them from the oven and leave to sit on the baking sheets for 10 before transferring them to a wire rack to cool completely.
When the baking sheet is cool, repeat with the remaining dough.
Yields approx. 25
Cooking with Nigella 