Heat a pot of water until boiling, and add the chocolate and butter to a smaller pot that fits inside the mouth of the pot with boiling water, creating a double-boiler. Reduce the heat on the boiling water to a gentle boil, and place the pot with the chocolate and butter over the hot water to melt. Stir occasionally until melted. Remove from heat, add the pure maple syrup, stir, and set aside to cool slightly.

Whisk the eggs together in a mixing bowl. Stir together the buckwheat flour, baking powder, and salt in a separate bowl then add this dry mixture to the mixing bowl with the eggs, along with the melted chocolate mixture. Stir well until combined, then fold in the chocolate chips.

Cover with plastic wrap and refrigerate until chilled, about 1 hour (overnight works best).

When ready to bake, preheat the oven to 350 degrees F and spray a cookie sheet with cooking oil.

Roll a ball of dough in your hands then press it into a cookie shape. Place on the baking sheet and repeat for remaining dough. Sprinkle cookie dough with sea salt and bake until edges have firmed up and chocolate has melted, about 8 to 10 minutes.

Allow cookies to cool a few minutes before diving in!