Fresh Herb Panic. Admit it, it is a thing. On one of those ambitious weekends, you decided to cook up a storm. What follows is that you end up with at least a bunch of herbs that never seems to diminish, despite your efforts in trying to incorporate it into every single dish that week. One of the ways I have learnt to deal with this is to incorporate it into my baking. The recipe that I am going to share today is one that I developed over the holidays, featuring one of those classic herbs that would likely appear in every fridge during the festive seasons. Oh, and did I mention, it’s gluten free.
Dark Chocolate, Thyme + Sea Salt Buckwheat Cookies
(Makes around 18-20 cookies)
260g buckwheat flour, plus more for surface
30g unsweetened cocoa powder
1 tablespoon baking powder
180g light brown sugar
180g unsalted butter, room temperature
1 cup dark chocolate chips (at least 60%)
1 tablespoon chopped fresh thyme
1-2 teaspoon water
Powdered sugar (for sprinkling)
Sea salt (preferably Maldon; for sprinkling)
1. Preheat oven to 160° fan. Line a rimmed baking sheet with parchment paper.
2. Whisk flour, cocoa powder, and baking powder in a medium bowl; set aside.
3. Beat brown sugar and butter in a large bowl on medium-high speed until light and fluffy, about 4 minutes. Add chopped thyme about halfway through.
4. Gradually add dry ingredients (from 2) and beat on medium-low until no dry spots remain.
5. Add water 1 tsp at a time until dough holds together but still crumbly.
6.Add chocolate chips and beat on low speed until just blended.
7. Transfer dough to a lightly floured work surface. Shape into a log about 4-5 cm in diameter and 36-40 cm long. Cut crosswise into even pieces of roughly 1.8 cm wide.
8. Place cookies on prepared baking sheet and sprinkle with powdered sugar and a sprinkle of salt.
9. Bake until cookies are cracked, slightly puffed, and baked through (they will still be slightly soft and firm up as they cool), 12–15 minutes.
10. Let cool slightly on baking sheet, then transfer to a wire rack; cool completely.
Do Ahead: Dough can be wrapped and refrigerated for up to 5 days; cookies can be stored airtight at room temperature for up to 2 days.
(Adapted from Bien Cuit’s Salted Buckwheat Cookies)