Step 1

In a large bowl, whisk together the chickpea and buckwheat flours, baking powder, baking soda, cocoa powder, and salt; set aside.

Step 2

Combine the sugar and olive oil in the bowl of an electric mixer. Beat on medium speed until combined. Add the egg and vanilla and beat again until smooth. Scrape down the sides with a rubber spatula.

Step 3

Add the dry ingredients and beat on low speed until combined, about 2 minutes. Scrape down the sides again. Add the optional water if baking at an altitude above 6000 feet.

Step 4

Separate about 2 tablespoons of the larger pieces of chocolate to press into the tops of the cookies before baking. On low speed, fold in the rest of the chocolate, then scrape down the sides and mix until evenly incorporated.

Step 5

Using a tablespoon measure, scoop out the cookie dough, roll into a ball, and place on the prepared baking sheets, leaving 1 inch between cookies. Press a chocolate piece onto the top of each cookie. Refrigerate for at least 1 hour and up to overnight, tightly covered with plastic wrap.

Step 6

Thirty minutes before baking, preheat the oven to 350ºF. Line two rimmed baking sheets with parchment paper.

Step 7

Bake for 11 to 13 minutes, or until the edges are set. The center of the cookies will still be soft but will finish cooking as they cool. Sprinkle the top of each cookie with a pinch of flaky salt.

Step 8

Let the cookies cool for at least 15 minutes before serving. (This allows them to finish cooking.)