Preheat the oven to 180C and line a baking tray with a silicone baking mat or parchment paper (if you’re using the latter, grease well).
Pour the melted ghee into a mixing bowl, then whisk in the raw sugar and jaggery until fluffy.
Whisk in the vanilla and milk.
Sift in the dry ingredients (buckwheat flour, cocoa powder, corn flour, baking soda and a pinch of salt), then fold gently until your cookie dough comes together.
Fold in the chocolate chips/ chocolate chunks.
Form 4-5 large cookie dough balls of equal size, or 8-10 smaller balls (depending on preference). Press down gently with the palm of your hand (ensuring that there is about 2 inches space between the cookies)
Sprinkle with sea salt (optional) and bake for 8-10 minutes until the edges have just about set but the centre is still soft.
Let the cookies cool down before reaching for your first one! If you can, wait for a few hours, as it takes a while for the flavours to fully set for this recipe!