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5.0 from 18 votes

Chewy Buckwheat Chocolate Chunk Cookies with Sea Salt

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.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 23 mins
Servings: 20 cookies
Calories: 179 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. In a medium bowl, whisk together the AP flour, buckwheat flour, baking powder, baking soda and kosher salt. Set aside.
  3. 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.
  4. 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.
  5. Stir the flour mixture into the wet ingredients and stir with a rubber spatula until just combined (don't over mix).
  6. Reserve a small handful of each of the chopped chocolate pieces and set aside.
  7. 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.
  8. 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.
  9. 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.
  10. You'll want to transfer the cookie dough back to the refrigerator to chill in between batches.
  11. Press a few shards of chocolate into the tops of the cookie dough balls.
  12. Transfer the cookies to the oven with one baking sheet on the top and one on the bottom rack.
  13. 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).
  14. 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.
  15. Store in an airtight container for up to 3 days.

Nutrition Information

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

% 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.