Buckwheat Chocolate Chip Cookies
User Reviews
3.6
Buckwheat Chocolate Chip Cookies
Description
Buckwheat Chocolate Chip Cookies bring together buckwheat flour and white whole wheat flour with a standard creaming method involving butter and sugars. The recipe starts by beating butter and sugars until fluffy, then incorporating vanilla and egg for moisture and tenderness. A mixture of dry ingredients, including leavening agents and cornstarch, is folded into the wet mixture to ensure the cookies hold their shape while remaining soft. Chocolate chips are folded in and optionally pressed on top before baking, which creates a visually appealing cookie with pockets of melted chocolate.
The baking temperature at 350°F ensures a quick bake of about 11 minutes, allowing the cookies to be slightly underdone when removed and then firm up upon cooling. This technique contributes to a chewy interior combined with crisp edges. The result is a cookie with a complex flavor from the buckwheat flour balanced by the sweetness of the chocolate chips.
These cookies can be enjoyed as a snack or dessert paired with tea or coffee. They offer a different grain profile for those wanting to explore whole grain or alternative flours. The use of both white and buckwheat flours adds texture and flavor complexity without making the cookies overly dense.
This recipe was adapted from Barefeet in the Kitchen, preserving its baking techniques and flavor balance.
Ingredients
- 1/2 cup unsalted butter room temperature
- 1/4 cup white sugar
- 3/4 cup brown sugar
- 1 Tbsp vanilla extract
- 1 egg room temperature
- 1 cup buckwheat flour
- 3/4 cup white whole wheat flour or all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 cup semi-sweet chocolate chips or dark chocolate chips, plus more for studding the surface of cookies before baking, optional
Instructions
- preheat oven to 350F. Line baking sheets with parchment paper.
- Cream the butter and sugars together for several minutes until fluffy. Scrape down the sides of the bowl as needed to get everything evenly incorporated.
- Add in the vanilla and egg, beat well. Scrape down the bowl again.
- Whisk the flours, salt, baking powder, baking soda, and cornstarch together, then blend into the wet ingredients until there is no dry flour left.
- Fold in the chocolate chips.
- Drop by medium sized scoops onto your prepared baking sheet, 2 inches apart. Gently flatten out the tops with an offset spatula. Just press down lightly. Press in a few extra chips into the surface of your cookies, if desired.
- Bake for about 11 minutes. The cookies will appear slightly underdone. Let them cool on the baking sheet for a few minutes, then transfer to a rack to cool.
Notes
- For best flavor and texture, use room-temperature butter and egg before mixing.
- Pressing additional chocolate chips onto the surface before baking enhances the chocolate presence and appearance.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to complete cooling and firm up the texture.
- The dough includes a combination of baking powder, baking soda, and cornstarch for balanced leavening and chewiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 80mg | 3% |
| Potassium | 117mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 158IU | 3% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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