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Crispy Chocolate Buckwheat Treats

Featured in Sweet bites of pure joy.

These simple-to-make cookies blend buckwheat's earthy flavor with the boldness of dark chocolate and the crunch of roasted hazelnuts for a perfectly textured treat.
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alicia in the kitchen
Updated on Wed, 12 Mar 2025 14:54:16 GMT
Homemade cookies with chocolate chunks, nut bits, and oats on a plate. Pin it
Homemade cookies with chocolate chunks, nut bits, and oats on a plate. | Tasteofsavor.com

These rustic buckwheat chocolate cookies combine the earthy richness of buckwheat flour with dark chocolate and toasted hazelnuts. The nutty, complex flavors blend perfectly with melted chocolate pockets, creating an irresistible treat with wonderful textures in every bite.

A Classic Cookie with a Twist

This recipe transforms traditional chocolate chip cookies by incorporating buckwheat flour for a nutty depth and unrefined cane sugar for caramel notes. The combination of dark chocolate chunks and golden hazelnuts creates layers of flavor that make these cookies truly special.

Essential Ingredients

  • Softened salted butter: 125g for rich flavor
  • Dark brown sugar: 120g for caramel notes
  • Light brown sugar: 30g for balanced sweetness
  • Fresh egg: 1 large (60g)
  • Buckwheat flour: 125g
  • All-purpose flour: 75g
  • Baking powder: 5g (1 teaspoon)
  • Sea salt: 3 pinches
  • Dark chocolate: 150g
  • Hazelnuts: 50g

Baking Method

Prepare the Mix-ins
Toast hazelnuts at 150°C for 15 minutes until golden. Cool and rub off skins. Reserve some halves for garnish. Chop chocolate into chunks, keeping some finely chopped for topping.
Make the Dough
Combine flours, baking powder and salt. Separately, cream butter with both sugars until light. Beat in egg. Fold in dry ingredients, then mix in nuts and chocolate.
Shape and Rest
Portion into 15 balls using an ice cream scoop. Chill for one hour.
Bake to Perfection
Bake at 165°C for 11 minutes. While hot, top with hazelnut halves, sea salt, and reserved chocolate.
Des biscuits au chocolat, parsemés de morceaux de chocolat, de noix et de flocons d'avoine, sont disposés sur une assiette. Pin it
Des biscuits au chocolat, parsemés de morceaux de chocolat, de noix et de flocons d'avoine, sont disposés sur une assiette. | Tasteofsavor.com

Baker's Notes

The secret to perfect cookies lies in the details. Let the dough balls spread naturally during baking without pressing them down. Well-toasted hazelnuts provide the best flavor. Adding toppings while the cookies are still warm ensures they adhere properly and creates an appealing finish.

Frequently Asked Questions

→ Why should hazelnuts be roasted?
Roasting enhances the flavor of hazelnuts and makes them crispier. Plus, it helps remove the bitter skins easily.
→ Can I prepare the dough in advance?
Absolutely! You can chill the dough in the fridge for up to a day, or even freeze the unbaked dough balls for a month.
→ What’s the purpose of using buckwheat flour?
Buckwheat flour gives a unique taste and texture to the cookies. Its nutty, toasted notes pair so well with chocolate.
→ How do I know when the cookies are done baking?
Check for slightly golden edges while the center remains soft after about 11 minutes. They’ll firm up as they cool on the rack.
→ Can I swap out dark chocolate for another type?
Sure, you can use milk or white chocolate if you prefer. Dark chocolate, however, brings a nice contrast to the sweetness of hazelnuts.

Buckwheat Cookies with Chocolate

Handmade cookies combining buckwheat flour, dark chocolate, and roasted hazelnuts, offering an irresistible treat for your snack time.

Prep Time
30 Minutes
Cook Time
11 Minutes
Total Time
41 Minutes
By: Alicia

Category: Desserts

Difficulty: Intermediate

Cuisine: French

Yield: 15 Servings (15 cookies)

Dietary: Vegetarian

Ingredients

01 75 g of all-purpose flour (T55).
02 125 g of salted butter, softened.
03 1 egg, weighing 60 g.
04 30 g of golden cane sugar.
05 3 pinches of fleur de sel.
06 125 g of buckwheat flour.
07 50 g of hazelnuts.
08 150 g of dark chocolate.
09 5 g of baking powder.
10 120 g of raw cane sugar.
11 15 hazelnut halves for toppings.
12 25 g of dark chocolate for garnishing.

Instructions

Step 01

Toast the hazelnuts in a 150°C oven for 15 minutes. Remove the skins and let them cool.

Step 02

Finely chop 25 g of chocolate for garnishing. Break the rest into chunks for adding later.

Step 03

In a bowl, mix together the flours, fleur de sel, and baking powder.

Step 04

Whisk the softened butter with the sugars until creamy. Then, stir in the egg.

Step 05

Fold in the dry mixture, chocolate chunks, and crushed hazelnuts into the butter mixture until evenly combined.

Step 06

Shape the dough into 15 balls, arrange them on baking trays, and chill them in the fridge for an hour.

Step 07

Bake in a 165°C oven for 11 minutes. Add hazelnut halves and chopped chocolate on top once out of the oven.

Notes

  1. These cookies can stay fresh for up to a week if kept in an airtight container.
  2. The dough can be frozen for up to a month before baking.

Tools You'll Need

  • Oven.
  • Baking trays.
  • Cooling rack.
  • Parchment paper.
  • Ice cream scoop.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Tree nuts (hazelnuts).
  • Gluten.
  • Dairy products.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 220
  • Total Fat: 12 g
  • Total Carbohydrate: 25 g
  • Protein: 4 g