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Delightful Buckwheat Cookies

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These homemade cookies combine nutty buckwheat flour, bold dark chocolate, and crispy toasted hazelnuts. A simple recipe for perfectly textured cookies.
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Maria from tastyhush
Updated on Wed, 12 Mar 2025 14:51:51 GMT
Chocolate cookies garnished with nut pieces and oats, served on a plate. Pin it
Chocolate cookies garnished with nut pieces and oats, served on a plate. | Tastyhush.com

These delightful chocolate buckwheat cookies combine rich dark chocolate, toasted hazelnuts, and the distinctive nutty flavor of buckwheat flour. The contrasting textures create an irresistible treat - crispy edges give way to a tender center studded with melted chocolate and crunchy nuts.

A Classic Cookie with a Twist

The earthy, slightly nutty taste of buckwheat flour adds depth and complexity to these cookies. Combined with dark chocolate's intense richness and golden-roasted hazelnuts, each bite delivers layers of flavor. The brown sugar adds subtle caramel notes that perfectly complement the other ingredients.

Essential Ingredients

  • Salted butter, softened: 125g
  • Dark brown sugar: 120g
  • Light brown sugar: 30g
  • Fresh egg: 1 large (60g)
  • Buckwheat flour: 125g
  • All-purpose flour: 75g
  • Baking powder: 5g (1 teaspoon)
  • Sea salt flakes: 3 pinches
  • Dark chocolate: 150g
  • Hazelnuts: 50g

Preparation Method

Prepare the Add-ins
Toast hazelnuts at 150°C for 15 minutes until golden. Cool and rub off skins. Reserve some halves for topping. Roughly chop chocolate into chunks, keeping some finely chopped for garnish.
Mix the Dough
Combine flours, baking powder and salt. In a separate bowl, cream butter with both sugars until light. Beat in egg. Fold in dry ingredients, then stir in chocolate and nuts.
Shape and Chill
Portion dough into 15 balls using an ice cream scoop. Refrigerate for 1 hour.
Bake and Finish
Bake at 165°C for 11 minutes. While hot, top each cookie with hazelnut half, sea salt flakes, and sprinkle with reserved chopped 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. | Tastyhush.com

Baker's Tips

The key to perfect cookies lies in the details. Let the portioned dough spread naturally during baking without pressing down. Properly toasted hazelnuts develop a deeper flavor. Adding toppings while the cookies are still warm ensures they adhere properly and allows the chocolate to melt slightly.

Frequently Asked Questions

→ Why toast the hazelnuts first?
Toasting brings out a deeper flavor in hazelnuts and makes them crunchier. It also helps you peel off the skins easily, which can sometimes taste bitter.
→ Can I prepare the dough ahead of time?
Yes! You can keep the dough in your fridge for up to 24 hours. Or, freeze the dough balls for up to a month for later use.
→ Why choose buckwheat flour?
Buckwheat flour adds a distinct, nutty taste and unique texture to the cookies. Its roasted notes pair wonderfully with chocolate.
→ How can I tell if the cookies are done?
Look for slightly golden edges with still soft centers after about 11 minutes of baking. They’ll firm up as they cool on the rack.
→ Can I swap out the dark chocolate with others?
Absolutely, use milk or white chocolate if you like. Dark chocolate, though, offers a great contrast to the sweetness from the nuts.

Buckwheat Choco Hazelnut

A delicious blend of earthy buckwheat flour, rich dark chocolate, and golden toasted hazelnuts, making irresistible cookies for your snack cravings.

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

Category: Desserts

Difficulty: Intermediate

Cuisine: French

Yield: 15 Servings (15 cookies)

Dietary: Vegetarian

Ingredients

01 125g salted butter, softened.
02 120g dark cane sugar.
03 30g light cane sugar.
04 1 egg (60g).
05 125g buckwheat flour.
06 75g all-purpose flour.
07 5g baking powder.
08 A pinch of sea salt, about three.
09 150g dark chocolate.
10 50g hazelnuts.
11 25g extra dark chocolate for decoration.
12 15 halved hazelnuts to fancy it up.

Instructions

Step 01

Toast the hazelnuts at 150°C for 15 minutes in the oven. Peel off the skins after and let them cool.

Step 02

Finely chop 25g of chocolate for topping. Break down the rest into small chunks.

Step 03

In a bowl, mix your flours, salt, and baking powder together.

Step 04

Beat together the softened butter and sugars until it turns creamy. Add the egg and stir it in completely.

Step 05

Gently fold the dry mixture into the wet one, then mix in the chocolate chunks and crushed hazelnuts.

Step 06

Shape the dough into 15 balls and lay them out on baking trays. Let them chill in the fridge for an hour.

Step 07

Bake them at 165°C for 11 minutes. Right after they’re out of the oven, garnish them with the halved hazelnuts and the finely chopped chocolate.

Notes

  1. You can store these cookies in an airtight container for up to a week.
  2. The dough freezes well uncooked for up to a month.

Tools You'll Need

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

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