Chewy Buckwheat Chocolate Chunk Cookies with Sea Salt
User Reviews
5.0
18 reviews
Excellent
Chewy Buckwheat Chocolate Chunk Cookies with Sea Salt
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This chewy chocolate chip cookie recipe uses AP flour AND buckwheat flour for a nuttier, bolder flavor. A combination of white and dark chocolate chunks give these buckwheat cookies a gooey bite and the flaky sea salt is the perfect finish.
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Ingredients
- ½ cup unsalted butter
- 1 cup all purpose flour
- ½ cup buckwheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1¼ teaspoons Diamond Crystal kosher salt If you only have Morton's, use 3/4 teaspoon
- ⅔ cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 3 ounces good quality white chocolate chopped into small chunks
- 3 ounces good quality dark chocolate preferably 60-70% cocoa, chopped into small chunks
- Flaky sea salt for sprinkling (I used Maldon)
Instructions
- Heat the butter in a small saucepan over very low heat, just until it's almost completely melted. Remove from heat and swirl the pan until the residual butter melts completely. Set aside.
- In a medium bowl, whisk together the AP flour, buckwheat flour, baking powder, baking soda and kosher salt. Set aside.
- In a large bowl, combine the brown and white sugar. Add the melted butter and whisk together vigorously until the butter is completely absorbed in the sugar about 30 seconds.
- Add the egg and whisk to combine thoroughly. Whisk in the egg yolks and mix until the mixture is very creamy. Add the vanilla and stir to combine.
- Stir the flour mixture into the wet ingredients and stir with a rubber spatula until just combined (don't over mix).
- Reserve a small handful of each of the chopped chocolate pieces and set aside.
- Add the remaining chocolate chunks to the cookie batter and gently mix into the dough. Cover with a towel or plastic wrap and refrigerate for two hours to chill.
- Arrange the oven racks to the top 2/3 and bottom 2/3 of the oven. Preheat the oven to 375°. Line two baking sheets with parchment paper.
- Use your cookie scoop to portion out equal servings of dough. Roll each scoop into a ball and set on the cookie sheet 3-4" apart. Only put up to 5 balls of dough on each cookie sheet as they will spread quite a bit.
- You'll want to transfer the cookie dough back to the refrigerator to chill in between batches.
- Press a few shards of chocolate into the tops of the cookie dough balls.
- Transfer the cookies to the oven with one baking sheet on the top and one on the bottom rack.
- Bake for 4-5 minutes, then swap the baking sheets moving the top sheet to the bottom and vice versa and turn the cookie sheets 180° for even cooking. Bake for an additional 4-5 minutes (8 minutes total for chewier cookies).
- Remove the buckwheat chocolate chunk cookies from the oven and lightly sprinkle with flaky sea salt. Let the cookies cool for 5 minutes on the sheet pan before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 3 days.
Nutrition Information
Show Details
Calories
179kcal
(9%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
185mg
(8%)
Potassium
94mg
(3%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
183IU
(4%)
Vitamin C
1mg
(1%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 185mg | 8% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 183IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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