these cookies. oh man. they are delicious. chewy and crispy and a little bit savory and full of pools of melty chocolate. one bowl. no mixer. this is the stuff cookie dreams are make of. the name, buckwheat olive oil dark chocolate chunk cookies, is kind of a mouthful though, so let’s break them down, shall we?
buckwheat is, among many other things, my new favorite flour. i was inspired to buy a bag of it at my regular grocery store after seeing madeleine of lakeside table’s recipe for buckwheat crepes on facebook. after enjoying her savory crepes, i went looking for more recipes that used buckwheat and once i was looking, i realized they’re everywhere.
chocolate and zucchini recently posted a chocolate buckwheat pound cake recipe (which looks amazing!), smitten kitchen has a buckwheat dutch baby pancake, and bojon gourmet has everything from maple blueberry buckwheat scones to fruit pies with buckwheat. which means that a) we have some baking to do and b) that bag of buckwheat flour isn’t going to sit on the shelf in the pantry all forlorn, forevermore.
what i like best about buckwheat flour is going to sound a little bit weird: it has this appealing slightly gritty texture. like fine grain wet sand, but in the best possible way (aka it reminds me of the grittiness of butter and sugar creamed together for cookies). if you’re thinking that this does not sound appealing at all, well, you’re wrong, and also, once the cookies are baked, it is much less noticeable. plus buckwheat flour has this very subtle little flavor going on that adds depth to these cookies.
ok, next weird/delicious ingredient: olive oil. specifically extra virgin olive oil. you know, the kind that tastes a lot like olives. honestly, my first instinct was to use an extra light olive oil so that it wouldn’t have any olive flavor (because, hello, chocolate chunk cookies) but it turns out that my instinct was not correct. the extra light olive oil made for a very thin, empty tasting cookie. no bueno.
swinging wildly in the other direction, extra virgin olive oil adds more of that depth i mentioned before and makes this cookies savory and rich and yummydelicious, in addition to sweet and all of the other (normal) cookie adjectives. be sure to use an olive oil you like the taste of (this is not the time to use up that bottle you think has an odd flavor) but if you like bold olive oil, go bold! and don’t worry if you sneak a taste of the dough and wonder if i have led you astray; the olive oil flavor mellows when the cookies are baked.
ok, not weird but debatable: chocolate chunks. as in, a big chunk of chocolate cut into smaller pieces. as in, more work than just dumping in chocolate chips. for years, i have seen people in all corners of the interwebs swearing that chocolate chunks are superior to chocolate chips and i would always roll my eyes ever so slightly, because how much difference could it really make and have they noticed how static-y and messy chopping chocolate is and why don’t they just use chips like a normal person?
sigh. freshly cut chunks are pretty amazing. you get these big melty pools of chocolate that are basically impossible to achieve with preformed chips unless you are buying those expensive chocolate discs online. as with the olive oil, in the end, use what you like, but please consider chopping up some chocolate for these cookies (and can i also make a plea for using the darkest chocolate you enjoy? these cookies were amazing with a mix of 60% and 63% cacao chocolate and transcendent with 72% cacao chocolate).
alright, hopefully i’ve sold you because these cookies are so good, i would hate to think i could have done more to convince you to try them. (and gluten free/dairy free friends, we get to enjoy these cookies too! just don’t point out to the others that these are both gluten and dairy free or they might get squirrely and assume they couldn’t possibly be nearly as fantastic as they are.) and honestly, whether or not i’ve convinced *you* to try them, writing about these buckwheat olive oil dark chocolate chunk cookies has convinced *me* to go make another batch. join me?
ps – if you’re stiiillllll not convinced about this whole buckwheat olive oil situation but now craving chocolate chip cookies, i have a “normal” recipe for those too.
- 99 g. (½ cup / 3 ½ oz.) extra virgin olive oil
- 80 g. (packed 1/3 cup / 2 7/8 oz.) dark brown sugar
- 80 g. (scant ½ cup / 2 7/8 oz.) granulated sugar
- 1 large egg
- 4 g. (1 teaspoon / 1/8 oz.) vanilla extract
- scant ¼ teaspoon salt
- 227 g. (1 7/8 cups / 8 oz.) buckwheat flour
- 2 g. (½ teaspoon) baking powder
- 3 g. (½ teaspoon) baking soda
- 128 g. (3/4 cup / 4 ½ oz.) dark chocolate, chopped (i especially enjoyed 72% cacao chocolate)
- preheat the oven to 350° F. line two large baking sheets with parchment paper.
- this recipe is begging for you to set a large bowl on your scale and just add ingredient, tare your way through. so fast and easy. dangerously fast and easy, in fact.
- in a large bowl, combine the oil, brown and granulated sugars, egg, vanilla, and salt. use a wooden spoon to stir until combined thoroughly.
- add the buckwheat flour, baking powder, and baking soda to the bowl. give it a good stir (there’s no gluten to make things get tough and since we didn’t dirty a second bowl to mix our dry ingredients first, we need to mix thoroughly to avoid a nasty pocket of baking powder or soda). the dough will be softer than standard chocolate chip cookie dough. stir in the chopped chocolate.
- cover the bowl with plastic wrap and let it rest/solidify a bit in the refrigerator for at least an hour, up to overnight.
- use a ¼ measuring cup to form the dough into balls. set the dough balls at least 3” (7.5 cm) apart on the baking sheet – these cookies are large and do spread a bit! i only fit 6 cookies on my large baking sheet. keep the second sheet of dough in the fridge while the first sheet of cookies are in the oven. bake the cookies for 10 – 11 minutes, until the centers are just barely set (they do turn a bit golden brown, but it’s difficult to tell, because of the color of the buckwheat flour). let the cookies cool for 10 minutes on the baking sheet then transfer them to your mouth/a cooling rack. store leftovers in an airtight container for a few days (or better yet, store the dough balls in the fridge or freezer in an airtight container and just bake the cookies fresh as you want to eat them).
if you have light colored countertops that stain easily, be careful with the buckwheat flour as it can leave a yellow stain behind, particularly if it gets wet.
if you have a choice between wood and plastic cutting boards to chop the chocolate on, wood will make less of a static-y mess.
adapted from displaced housewife’s giant salted dark chocolate + olive oil cookies.