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Preheat your oven to 375°F. Line two baking sheets with parchment paper.

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 on medium speed, 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 and vanilla extract until just combined, scraping down the sides of the bowl as needed.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips with a spatula until evenly distributed throughout the dough.
Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. This helps prevent spreading and enhances flavor.
Drop rounded tablespoons of chilled dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Rotate the baking sheets halfway through baking for even cooking.

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.

Preheat your oven to 375°F. Line two baking sheets with parchment paper.

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 on medium speed, 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 and vanilla extract until just combined, scraping down the sides of the bowl as needed.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips with a spatula until evenly distributed throughout the dough.
Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. This helps prevent spreading and enhances flavor.
Drop rounded tablespoons of chilled dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Rotate the baking sheets halfway through baking for even cooking.

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.