Buckwheat Chocolate Sea Salt Swirl Cookie – Blake Hill Preserves

Ingredients

• 45 g gluten-free buckwheat (we use The Birkett Mills dark buckwheat flour)
• 135 g King Arthur Measure for Measure Gluten Free Flour
• ½ tsp baking soda
• ½ tsp baking powder
• 1 tsp cornstarch
• ½ tsp sea salt
• ½ cup butter, room temperature (we use Cabot)
• 100 g sugar
• 100 g light brown sugar
• 1 tsp vanilla extract
• 1 egg, room temperature (we use local eggs from Birdsong Farm)
• 8 oz dark chocolate chips (we use Callebaut)
• Sea salt flakes for topping (we use Maldon Sea Salt Flakes)
• 6 tsp Blake Hill Naked Chocolate Sea Salt Spread