Buckwheat Chocolate Chip Cookies
If you’re on the hunt for a cookie that’s not only delicious but also a little different from the standard fare, then look no further than these Buckwheat Chocolate Chip Cookies. With a unique flavor profile and a delightful texture, they’re sure to become a favorite in your household. The nuttiness of the buckwheat flour pairs beautifully with the rich chocolate, and the addition of toasted nuts takes these cookies to the next level. Let’s dive right into why you’ll love them and how to make your very own batch!
Reasons to Love Buckwheat Chocolate Chip Cookies
These cookies are not just another chocolate chip recipe; they bring something special to the table. Here are a few reasons why you should give them a try:
- Nutritional Boost: Buckwheat flour is gluten-free and packed with nutrients, adding a wholesome twist to your cookies.
- Unique Flavor: The earthy notes of buckwheat contrast beautifully with the sweetness of chocolate, creating a complex flavor that’s hard to resist.
- Texture Galore: The combination of coarsely chopped chocolate and crunchy nuts provides a satisfying crunch in every bite.
- Customizable: Feel free to mix in your favorite nuts or even add a pinch of spices to create your signature cookie.
Gather These Ingredients
To make these delightful Buckwheat Chocolate Chip Cookies, you’ll need the following ingredients:
- 1/2 cup (90g) packed light brown sugar
- 1/3 cup (65g) granulated sugar
- 8 tablespoons (4 ounces, 115g) salted or unsalted butter, melted and cooled to room temperature
- 1 large egg, at room temperature
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 cup (140g) all-purpose flour
- 1/4 cup (35g) whole-grain buckwheat flour
- 1/2 teaspoon baking powder, preferably aluminum-free
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher or sea salt
- 1 1/2 cups (230g) coarsely chopped semisweet or bittersweet chocolate
- 3 tablespoons roasted buckwheat groats or cocoa nibs (optional)
- 3/4 cup (75g) walnuts, almonds, or pecans, toasted and coarsely chopped
- Flaky sea salt, such as fleur de sel or Maldon, for finishing
Before You Start: Equipment
Make sure you have the following equipment ready before you begin baking:
- Baking Sheet: Line with parchment paper for easy cleanup.
- Mixing Bowls: You’ll need one for wet ingredients and one for dry ingredients.
- Whisk and Spatula: For mixing and folding your ingredients together.
- Ice Cream Scoop or Spoon: For portioning out your cookie dough evenly.
Buckwheat Chocolate Chip Cookies: From Prep to Plate
Now that you have your ingredients and equipment ready, let’s walk through the process of making these cookies step-by-step.
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This is crucial for achieving that perfect cookie texture.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Whisk until well combined and smooth. Add in the large egg, egg yolk, and vanilla extract, mixing until creamy.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, whole-grain buckwheat flour, baking powder, baking soda, and salt. This step ensures that your leavening agents are evenly distributed throughout the flour.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 5: Fold in Chocolate and Nuts
Gently fold in the coarsely chopped chocolate, roasted buckwheat groats or cocoa nibs (if using), and the chopped nuts. The dough will be thick and chunky—just how we want it!
Step 6: Scoop and Bake
Using an ice cream scoop or a spoon, drop heaping tablespoons of dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading. Sprinkle a bit of flaky sea salt on top of each cookie for that perfect sweet and salty contrast.
Step 7: Bake
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
Step 8: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these Buckwheat Chocolate Chip Cookies warm or at room temperature.
Nutrition-Minded Tweaks
If you’re looking to modify the recipe for a healthier version or to suit your dietary preferences, consider these options:
- Use coconut oil or a plant-based butter alternative in place of traditional butter for a dairy-free option.
- Replace half of the all-purpose flour with whole wheat flour for added fiber.
- Reduce the sugars slightly if you prefer a less sweet cookie.
- Incorporate some ground flaxseed or chia seeds for an omega-3 boost.
Method to the Madness
These Buckwheat Chocolate Chip Cookies are not just a treat; they’re a blend of textures and flavors that make for an irresistible snack. The method is straightforward, allowing even novice bakers to join in on the fun. Remember, the key to great cookies is balancing the wet and dry ingredients and ensuring you don’t overmix. Each step is designed to enhance the flavors and create that perfect chewy yet crispy cookie.
Feel free to experiment with the recipe by adding in ingredients that you love, whether it’s a sprinkle of cinnamon, a dash of instant coffee, or even swapping out the chocolate for your favorite candy pieces. The possibilities are endless!
Store, Freeze & Reheat
To keep your cookies fresh, follow these storage tips:
- Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze unbaked cookie dough by scooping it onto a baking sheet and freezing until solid. Transfer the dough balls to a zip-top bag and store for up to 3 months. Bake directly from the freezer, adding a minute or two to the baking time.
- Reheat: If you want to enjoy your cookies warm, pop them in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for a few minutes.
Ask & Learn
Can I substitute buckwheat flour with another flour?
While buckwheat flour offers a distinct flavor and texture, you can substitute it with oat flour or a gluten-free blend. Just note that it will alter the taste and texture of the cookies.
How do I know when the cookies are done baking?
The edges should be lightly golden, and the centers may look slightly underbaked. They will continue to firm up as they cool.
Can I add other mix-ins to the cookies?
Absolutely! Feel free to add dried fruits, coconut flakes, or even different types of chocolate to customize your cookies.
Can I make these cookies vegan?
You can substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use a plant-based butter alternative to make these cookies vegan.
Keep Cooking
If you love these Buckwheat Chocolate Chip Cookies, you might also enjoy:
- Whole Wheat Chocolate Chip Cookies
- Dulce De Leche Brown Butter Chocolate Chip Cookie Bars
- Pumpkin Oatmeal Chocolate Chip Cookies
Ready, Set, Cook
Now that you have everything you need, it’s time to get baking! These Buckwheat Chocolate Chip Cookies are waiting to be made, so roll up your sleeves and enjoy the process. Happy baking!
Buckwheat Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This is crucial for achieving that perfect cookie texture.
- In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Whisk until well combined and smooth. Add in the large egg, egg yolk, and vanilla extract, mixing until creamy.
- In a separate bowl, whisk together the all-purpose flour, whole-grain buckwheat flour, baking powder, baking soda, and salt. This step ensures that your leavening agents are evenly distributed throughout the flour.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Gently fold in the coarsely chopped chocolate, roasted buckwheat groats or cocoa nibs (if using), and the chopped nuts. The dough will be thick and chunky—just how we want it!
- Using an ice cream scoop or a spoon, drop heaping tablespoons of dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading. Sprinkle a bit of flaky sea salt on top of each cookie for that perfect sweet and salty contrast.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these Buckwheat Chocolate Chip Cookies warm or at room temperature.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freeze unbaked cookie dough by scooping it onto a baking sheet and freezing until solid.
- For a dairy-free option, use coconut oil or a plant-based butter alternative.
