Updated: Sep 21, 2020
What's better than triple chocolate? Quadruple chocolate obviously!
These chocolate chip cookies are my go to lately. They are delicious, chewy cookies that would rival any gluten filled cookies in texture & taste!
Buckwheat flour is a naturally gluten free flour that makes a great substitute for normal flour in many recipes. The Sea Salt on top definitely gives them a boost, it was a tip from my fellow Pastry Chef, Lali Gonzalez.
Quadruple Chocolate Chip Cookies
Temperature: 170°C Fan
Preparation Time: 5 minutes
Cooking Time: 12 minutes
Yield: 18 Cookies
110g Soft Butter
150g Demerara Sugar
140g Buckwheat Flour
15g Cocoa Powder, unsweetened
1/2 tsp Bread Soda
50g White Chocolate
25g Dark Chocolate
25g Caramelized White Chocolate
1/2 tsp Sea Salt
Preheat oven to 170°C.
Using a small hand mixer with whisk attachment, cream butter and sugar until light and fluffy.
Add the egg, mix until just combined. Add all the dry ingredients and mix again.
Chop up chocolate or use chocolate chips and mix until chocolate is well dispersed.
Chill the mixture for 30 minutes before baking. Divide the dough into 18 portions (approx. 30g each), roll and gently press down using the palm of your hand to slightly flatten the dough.
Bake at 170°C for 12 minutes on a flat baking tray lined with baking parchment or a reusable silicone mat.
Let cookies cool on the tray. Sprinkle lightly with Sea Salt. Store in an airtight container for up to 5 days.
Note: This dough is suitable for freezing. To bake from frozen, add an extra 2 minutes when cooking or let defrost before baking.