Chewy Buckwheat Chocolate Chip Cookies
Chewy Buckwheat Chocolate Chip Cookies
Ingredients
For the Cookies
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buckwheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- 1
In a medium bowl, whisk together the buckwheat flour, all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min
- 2
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.
⏱️ 3 min
- 3
Beat in the large egg until just combined, then stir in the vanilla extract.
⏱️ 1 min
- 4
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 2 min
- 5
Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
⏱️ 1 min
- 6
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.
⏱️ 30 min
- 7
Preheat your oven to 375°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 8
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You should get about 12-15 cookies.
⏱️ 5 min - 9
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.
⏱️ 12 min•🌡️ 375
- 10
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.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Chewy Buckwheat Chocolate Chip Cookies
Ingredients
For the Cookies
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buckwheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- 1
In a medium bowl, whisk together the buckwheat flour, all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min - 2
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.
⏱️ 3 min - 3
Beat in the large egg until just combined, then stir in the vanilla extract.
⏱️ 1 min - 4
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 2 min - 5
Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
⏱️ 1 min - 6
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.
⏱️ 30 min - 7
Preheat your oven to 375°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 8
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You should get about 12-15 cookies.
⏱️ 5 min - 9
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.
⏱️ 12 min•🌡️ 375 - 10
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.
⏱️ 10 min