1 cup (150 g) unbleached all-purpose flour

1/2 cup (75 g) buckwheat flour

2 tsp instant coffee powder

1/2 tsp baking soda

1 pinch salt

3/4 cup (170 g) unsalted butter, melted

3/4 cup (160 g) brown sugar

1 egg

1 egg yolk

3 oz (85 g) dark chocolate, chopped

1/2 cup (85 g) roasted almonds, chopped

With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with silicone mats or parchment paper.

In a bowl, whisk together the flours, instant coffee, baking soda and salt.

In another bowl, combine the butter and brown sugar with a wooden spoon. Add the egg and yolk and stir until well combined. Stir in the flour mixture, chocolate and almonds.

Using a 3-tbsp (45 ml) ice cream scoop, form the dough into balls and place them 6 per sheet, leaving room between them. Flatten the balls with the palm of your hand.

Bake one sheet at a time for about 10 minutes or until the cookies are a light golden brown at the edges but still soft in the centre. Let cool on the baking sheet.

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