5 from 16 votes
Buckwheat Cardamom Chocolate Chip Cookies
Buckwheat Cardamom Chocolate Chip Cookies mix buckwheat and all-purpose flours with aromatic ground cardamom and rich browned butter to create cookies with a robust, slightly earthy flavor. The batter is chilled before baking, resulting in thick, tender cookies studded with dark chocolate chips for sweetness and texture contrast.
Prep Time
15 mins
Cook Time
10 mins
Chill time
1 hr
Total Time
1 hr 25 mins
Servings:
16
cookies
Calories:
328 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 16 Tbsp unsalted butter 2 sticks, room temperature, divided
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2 egg large
- 1 1/4 cup all-purpose flour
- 1 cup buckwheat flour
- 1 tsp coarse salt or sea salt
- 1 tsp baking soda
- 1 tsp ground cardamom
- 1 1/3 cup dark chocolate chips
Instructions
- Preheat oven to 375F and prep baking sheets by lining with a sheet of parchment paper.
- In a small saucepan, brown 1 stick of butter* (this is only half the butter). Once browned, remove from the heat and allow to cool for 10-20 minutes.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, add the remaining 1 stick of butter and the brown sugar. Beat for about 3-5 minutes.
- Add the cooled browned butter, vanilla, and granulated sugar to the bowl and beat for about 2 more minutes until well combined and fluffy.
- Add both eggs and beat for about 1 more minute, scraping down the sides of the bowl as necessary.
- Add the flour, salt, baking soda, and cardamom to the bowl and mix everything gently until just combined. Finally, fold in the chocolate chips.
- Using a 1/4 cup scoop, scoop the dough into balls and set on a lined baking sheet to cool for about an hour in the fridge.
- To bake, put 4 cookies to a prepared baking sheet, leaving plenty of room between them. Sprinkle lightly with salt and bake for about 10-11 minutes.
- Let the cookies cool for a few minutes to allow them to firm up before moving them to a rack.
- Enjoy! Cookies will keep well loosely covered on the counter. Freeze for longer storage.
Cup of Yum
Notes
- Brown the butter carefully by melting over medium heat until it foams and develops nutty brown specks, then cool before using.
- Freeze baked cookies in airtight containers for up to three months to preserve freshness.
- For freezing dough, shape into balls and freeze on a sheet until solid, then store in freezer bags; bake from frozen after softening slightly.
Nutrition Information
Calories
328kcal
(16%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.5g
(25%)
Cholesterol
51mg
(17%)
Sodium
244mg
(10%)
Potassium
180mg
(4%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
381IU
(8%)
Vitamin C
0.1mg
(0%)
Calcium
69mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16 cookies
Amount Per Serving
Calories 328
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 51mg | 17% |
| Sodium | 244mg | 10% |
| Potassium | 180mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 381IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.