Salted Chocolate Buckwheat Cookies
2 cups buckwheat flour, plus more for surface
- ⅓ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1½ cups (lightly packed) light brown sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1¼ cups chocolate chips
- 1 teaspoon strong espresso or strong coffee, room temperature
- Powdered sugar (for sprinkling)
- Sea salt (preferably Maldon; for sprinkling)
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- Whisk flour, cocoa powder, and baking powder in a medium bowl; set aside. Using an electric mixer on medium-high speed, beat brown sugar and butter in a large bowl until light and fluffy, about 4 minutes. Gradually add dry ingredients and beat on medium-low until no dry spots remain. Add chocolate chips and espresso and beat on low speed until just blended.
- Transfer dough to a lightly floured work surface. Shape into a log about 2" in diameter and 10" long. Cut crosswise into 12 even pieces. Place cookies on prepared baking sheet and sprinkle with powdered sugar and a little bit of salt. Bake, rotating once halfway through, until cookies are cracked, slightly puffed, and baked through (they will still be slightly soft and firm up as they cool), 12–15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack; cool completely.
Do Ahead: Dough can be wrapped and refrigerated for up to 5 days; cookies can be stored airtight at room temperature for up to 2 days.