I know what you are thinking of...why would anyone make buckwheat cookies for Valentines Day?! And yes, normally I would agree with you, but these cookies are triple chocolate, gooey and absolutely divine!
This is not my recipe, this is Nigella's recipe. If you happened to watch her Christmas Series this year, then you might have seen her make these.
I always like to test and try recipes that I see on TV or on the internet. And to my disappointment, online recipes don't always turn out as it says on the recipe.
So thus, recipe testing is my "hobby". But I must say, these Nigella buckwheat cookies are absolutely scrumptious and they will make the perfect Valentines Day dessert (or lunch, dinner and breakfast)!
They are super easy to make and keep really well if you keep them airtight. But if you really don't feel up to baking for Valentine's Day, you can always check our our cute "Bee Mine" Valentines Cupcakes which we offer with a convenient home delivery. And the come with a card and a rose.
150g dark chocolate chips
125g good quality dark chocolate
125g buckwheat flour
25g cocoa powder
half teaspoon bicarb soda
half teaspoon sea salt
125g brown sugar
1 teaspoon vanilla extract
2 eggs (fridge cold)
1. Place chocolate chips in the fridge to chill so they don’t melt in the cookies when you bake them.
2. Preheat oven to 180C / 160C fan.
3. Chop the chocolate into chunks and melt in the microwave or over a simmering pot of water and leave aside to cool. (If melting in the microwave, place the bowl in for 30 seconds at a time. After each 30 seconds, take the bowl out and give it a good mix. Be careful not to burn you chocolate, as it is very easy to do that in a microwave.)
4. In a medium mixing bowl add all dry ingredients) buckwheat flour, cocoa powder, salt, bicarb soda), mix and set aside.
5. In a separate large mixing bowl add sugar, butter and vanilla extract and whisk with a hand mixer until it becomes fluffy and caramel coloured. You can do this by had too but it might take a longer time.
6. Beat in the cooled melted chocolate.
7. Add eggs one by one while continuing mixing the batter.
8. Add the dry ingredients and mix in a low speed. Remove the mixer or the whisk.
9. Using a wooden spoon or a spatula mix in the chilled chocolate chips. The dough will be runnier than normal cookie dough, about the texture of thick Greek yoghurt.
10. Prepare baking sheets – place baking paper on the baking tray. You might need 2 baking trays. If you only have one, place the cookie dough in the fridge while the first batch cookies and cools down, and then you can repeat with the second batch.
11. Take a table spoon of the cookie dough and dollop on the baking sheet. You might want to use your finger or another spoon to push the dough off the tablespoon.
12. The cookies will expand when they bake thus it is important to leave enough space in between. Leave about 2 inches gap and dollop the next cookie.
13. Bake 9-10 minutes until they set around the edges but still look a little wobbly (undercooked) in the middle.
14. Remove the baking tray from the oven but leave the cookies on the hot tray for another 10 minutes to cool before removing them. Make sure to place the hot tray on a cooling rack or a wooden chopping board so you don’t burn your kitchen counter.
15. Once cookies are cooled store in an airtight container.
These are super chocolatey and easy to make. Surely, these will impress your partner. And if you don't believe me then perhaps you will believe Nigella.