Buckwheat Chocolate Chip Cookies
These Buckwheat Chocolate Chip Cookies combine the nuttier flavor of buckwheat flour with classic chocolate chips. The dough is creamed with butter and sugars, producing a soft, slightly chewy cookie with pleasant crisp edges. Using both buckwheat and white whole wheat flour creates a heartier texture than all-purpose flour alone. The cookies bake to a lightly golden finish and can be studded with extra chocolate chips on top for a touch of melty richness. They are great for those interested in a different twist on everyday chocolate chip cookies.
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
Nutrition Facts
Serving: 20 cookies
Amount Per Serving
Calories 174
% 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.