Salted Buckwheat Chocolate Chip Cookies
Serves 2025 mins prep30 mins cook
This is our new favorite chocolate chip cookie! Thick and chunky chocolate chip cookies with flaky sea salt and a toasty, healthful hit of buckwheat flour mixed in the dough.
0 servings
What you need
Instructions
Whisk the flours, baking soda and kosher salt in a medium bowl. Put butter and both sugars in the bowl of a stand mixer. Beat on on medium-high speed using the paddle attachment until pale and fluffy, 2-4 minutes. Scrape down the sides of the bowl. Add the egg and vanilla and beat until combined. Lower the mixer speed to "stir" and add the flour mixture. Mix until just combined and no flour is visible. Add the chocolate pieces to the dough and stir until they're combined. Cover the bowl and refrigerate for 1 hour or up to 2 days ahead. Bring the dough to room temperature before scooping. Preheat oven to 350 degrees. Line two rimmed baking sheets with parchment paper. Scoop 2-tablespoon-sized balls of dough and arrange about 10 balls on each baking sheet, 2-inches apart. Sprinkle a little flaky salt over each. Bake 15-17 minutes, rotating the pans from rack to rack and front to back halfway through baking time, until the cookies are just set when you gently press with your finger. Cool on the sheet pan 5 minutes, then transfer to a rack to cool completely.View original recipe