I'll admit, this recipe is a conflation of two Nigella recipes, her 'Mint Chocolate Cookies' from Express and her 'Triple Chocolate Buckwheat Cookies' from Simply. Essentially, I've ditched the mint chocolate glaze in place of peppermint extract and more cocoa, and then I've taken the hint of using buckwheat flour to make them chewier and slightly cakey. Whatever their origins, these cookies are amazing and I now make them for any family event!
- 100 grams butter
- 150 grams soft brown sugar
- 1 large egg fridge cold
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint essence (or extract)
- 150 grams buckwheat flour
- 1 teaspoon bicarbonate of soda
- 50 grams cocoa
- 100 grams dark chocolate chips
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Chocolate, Mint & Buckwheat Cookies is a community recipe submitted by theaveragejosh and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Start by creaming together the butter and sugar in a large bowl, then mix in the fridge cold egg, vanilla extract and peppermint extract. Put this bowl aside while you measure out the buckwheat flour, bicarb, cocoa and a pinch of salt in a small bowl. Sift everything into the wet mixture and, when everything is JUST combined, fold in the dark chocolate chips and stick the mixture in the fridge for 10 minutes.
- Preheat the oven to gas mark 6/200°C.
- When the cookie mixture has chilled, start dolloping the mixture onto a lined baking sheet, using one teaspoon to measure and another to shape them into sort-of balls. Try to fit 9 teaspoons on the sheet, but make sure they're well separated. Bake each batch for 8-9 minutes and remove them from the baking sheet and onto a plate immediately. This helps them cool quicker, and also stops the bottoms from burning. Get on with the next batch straight away.