Salted Buckwheat Cookies

Directions

• Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
• Whisk flour, cocoa, and baking powder in a medium bowl, and set aside.
• Using a mixer on medium speed beat the brown sugar and butter in a large bowl until light and fluffy.
• Gradually add dry ingredients and beat on medium till no dry spots are left.
• Add chocolate chips and espresso and beat until just blended.
• Transfer dough to lightly floured surface (use the buckwheat). Shape into 2″ wide logs x 10″ long. Chill the dough for at least an hour for best cutting results.
• After chilling, cut the dough crosswise into 12 even piece – they will be large.
• Place discs on the baking sheet/parchment and sprinkle with powdered sugar and a bit of salt.
• Bake – rotating tray halfway through cooking. Cookies will crack and puff slightly when they are baked through. Cookies will firm as they cool. Transfer to a wire rack when slightly cool and firm, and continue to cool- about 15 minutes.