¼cupplus 1 tsp canola or other neutral flavoured oil
Maldon Sea Salt for sprinkling
You'll need to start this recipe the day before as the cookie dough needs to chill for 12 hours)Place the buckwheat flour, cocoa, baking powder, bicarb (baking soda), and salt in a large bowl and whisk to combine and remove any lumps. Add the chocolate to the flour mixture and stir well to coat the chocolate chunks.
Place the sugars in a seperate bowl along with the water and oil and whisk until smooth and well combined. Add to the flour mixture and mix only until no flour is visible. The mixture should be sticky and not at all dry. Cover the bowl with plastic wrap and ensure the bowl is well sealed. Refrigerate the dough for at least 12 hours. Do not skip this step.
Preheat the oven to 180 celsius (350 fahrenheiand line 2 rimmed baking sheets with baking paper. Remove dough from the refrigerator and take roughly portions roughly 2 tbs in size. Roll into a ball, place onto the baking tray and use the heel of your hand and flatten slightly. Repeat with the rest of the dough. Sprinkle with Maldon and bake for 10 to 12 minutes. The cookies will still be slightly soft when you remove them from the oven. Let them cool on the pan for 5 minutes before placing on a wire rack to cool completely. That is if you can resist eating them warm!
I actually like to use olive oil when making these cookies. Just make sure it is not extra virgin olive oil.Best eaten within 3 to 4 days.