Buckwheat Chocolate Chip Cookies gluten-free YIELDS:16 1/4 c. granulated sugar 1/2 tsp. orange zest 1/2 c. (1 stick) melted butter 1/8 tsp. ground lavender 1 1/2 tsp. instant coffee 1 tsp. dry milk powder 1/2 c. packed brown sugar 1 large egg 1 tsp. pure vanilla extract 1/4 tsp. kosher salt 1/8 tsp. baking soda 1/4 c. plus 2 tbsp. finely ground Thai glutinous rice flour or 1/4 c. Mochiko (40 g.) 1/2 c. almond flour (50 g.) 1/2 c. buckwheat flour (60 g.) 1 1/4 c. chopped dark chocolate, divided In a small bowl, rub together granulated sugar and orange zest until well combined. Set aside. In a medium bowl, whisk melted butter with lavender, coffee, and milk powder. Add sugars and whisk until smooth and slightly thickened. Add egg and vanilla and whisk until incorporated. Whisk in salt, baking soda, and rice flour until fully incorporated. Fold in almond flour until fully incorporated, then fold in buckwheat flour. Fold in 1 cup chopped chocolate. Cover and refrigerate dough, at least 30 minutes. When ready to bake, preheat oven to 350° and line two large baking sheets with parchment. Using a medium scoop, scoop balls of dough and place 2” apart on prepared sheets. Top with remaining ¼ cup chocolate. Bake until edges are lightly golden and tops are barely set, 9 to 10 minutes. Let cool completely and store in an airtight container—cookies taste better the day after!