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In a medium bowl, whisk together the buckwheat flour, all-purpose flour, baking soda, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the large egg until just combined, then stir in the vanilla extract.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This chilling step is crucial for flavor development and a chewier texture.

Preheat your oven to 375°F. Line two baking sheets with parchment paper.
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You should get about 12-15 cookies.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.


In a medium bowl, whisk together the buckwheat flour, all-purpose flour, baking soda, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the large egg until just combined, then stir in the vanilla extract.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This chilling step is crucial for flavor development and a chewier texture.

Preheat your oven to 375°F. Line two baking sheets with parchment paper.
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You should get about 12-15 cookies.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
