Instructions

• Set up a double boiler: bring a pot of water to a gentle simmer. Place the 8 ounces chopped unsweetened chocolate and 2 tablespoons salted butter in a heatproof bowl or smaller pot that fits over (but does not touch) the simmering water.
• Stir the chocolate and butter occasionally until fully melted and smooth. Remove the bowl from the heat and stir in 2/3 cup pure maple syrup and 2 teaspoons pure vanilla extract. Let the chocolate mixture cool until warm to the touch (not hot) so it will not cook the eggs.
• In a medium bowl, whisk the 2 eggs until combined.
• In a separate bowl, stir together 3/4 cup buckwheat flour, 2 teaspoons baking powder, and a pinch of fine sea salt.
• Add the dry mixture to the whisked eggs and stir to combine. Pour the cooled chocolate mixture into the egg–flour mixture and stir until evenly combined. Fold in 1/2 cup dark chocolate chips.
• Cover the dough with plastic wrap and refrigerate until firm and chilled, about 1 hour (or overnight for best texture).
• When ready to bake, preheat the oven to 350°F. Prepare a baking sheet by spraying it with cooking oil or lining it with parchment paper.
• Portion the chilled dough: roll a ball of dough in your hands (or use a spoon) and gently press each ball into a cookie shape. Place the cookies on the prepared baking sheet with space between them.
• Sprinkle each cookie with coarse sea salt.
• Bake in the preheated oven for 8 to 10 minutes, until the edges have set and the cookies look slightly firm (centers may still be soft).
• Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes, then transfer to a wire rack to finish cooling. Allow to cool slightly before serving.