Buckwheat flour. Most commonly used in crepes, breads, and pancakes, this grain is not only versatile but makes *excellent* cookies. It adds texture, chew, and the perfect grittiness to enhance everyone’s favorite dessert: the chocolate chip cookie. Our favorite brand of buckwheat is Bob’s Red Mill, which you can find online or at most grocery stores in the baking aisle.

buckwheat chocolate chip cookies

Buckwheat Chocolate Chip Cookies

5 from 1 vote
Brooke Eliason
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Servings: 18 servings
Total Time: 1 hour 15 minutes
Difficulty: Easy
These buckwheat chocolate chip cookies have texture, chew, and the perfect amount of substance to enhance everyone’s favorite dessert.

Ingredients 

  • 1 cup high-quality unsalted butter, slightly softened*
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 2¼ cups all purpose flour**
  • ½ cup buckwheat flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 cups semi sweet chocolate wafers
  • fleur de sel for garnish

Instructions

  • In a stand mixer, cream together the butter and sugars with the paddle attachment until smooth. Add the eggs and vanilla and mix until combined. Add the all purpose flour, buckwheat flour, salt, baking soda, and mix until just combined. Add the chocolate wafers and mix in by hand until just combined.
  • Using a size 16 cookie scoop (¼ cup), scoop dough into balls and place side by side on a cookie sheet. Cover and refrigerate for one hour. While the cookies are chilling, preheat the oven to 375°F and line three baking sheets with parchment paper.
  • When ready to bake, place six dough balls, evenly spaced, on each cookie sheet. Bake cookies one sheet at a time for 9-12 minutes on the middle rack. The cookies are done when they are golden brown on the edges and bottoms. Remove from the oven and sprinkle with fleur de sel. Allow to cool slightly and serve warm.

Equipment

  • 1 Stand mixer
  • Baking Sheets

Notes

*To achieve slightly softened butter perfect for cookies, melt butter in your microwave briefly, about 15-20 seconds total. You can also achieve slightly softened butter by removing butter from the refrigerator and setting out on the counter 30-45 minutes before creaming with the sugars.
**If you live in a dry environment, you may need less all-purpose flour in this recipe. Start with 2 cups and add the additional ¼ cup if the dough seems too sticky. The dough will be moist and wet to the touch, but it should easily be released from the cookie scoop and leave clean molded balls of cookie dough rather than soft, structure-less tops.
– To achieve beautiful puddles of chocolate on the tops of cookies, reserve a few of the chocolate wafers and gently press into the surface of cookies once baked. Cookies will warm the chocolate and melt it, after which you should sprinkle with fleur de sel or finishing salt.

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