Chewy Buckwheat Chocolate Chunk Cookies with Sea Salt
User Reviews
5
Chewy Buckwheat Chocolate Chunk Cookies with Sea Salt
Description
The recipe uses unsalted butter melted gently and combined with both brown and granulated sugars to form a creamy base. Eggs and vanilla extract provide moisture and flavor. Buckwheat and all-purpose flours, along with baking powder and baking soda, leaven and structure the cookies. Sea salt and kosher salt balance sweetness and enhance all flavors.
Chopped white and dark chocolates add bursts of creamy sweetness and deep cocoa bitterness. The dough rests chilled for two hours to firm up, helping the cookies keep their chewy texture while baking. Baking heat firms the edges while maintaining a tender middle.
Sprinkling flaky sea salt on top after shaping intensifies flavors, creating a sophisticated sweet-salty contrast. These cookies are ideal for those who appreciate complex flavor and texture, with the unique addition of buckwheat flour providing earthiness and depth.
Ingredients
- ½ cup butter unsalted
- 1 cup all-purpose flour
- ½ cup buckwheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1¼ teaspoons kosher salt If you only have Morton's, use 3/4 teaspoon, Diamond Crystal brand
- ⅔ cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 2 large egg yolk
- 1 teaspoon vanilla extract
- 3 ounces white chocolate chopped into small chunks, good quality
- 3 ounces dark chocolate preferably 60-70% cocoa, chopped into small chunks, good quality
- sea salt for sprinkling (I used Maldon, flaky
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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