Buckwheat Chocolate Chip Cookies
Buckwheat Chocolate Chip Cookies
Ingredients
For the Dry Ingredients
- 1 cup buckwheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Mix-ins
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- 1
Preheat your oven to 375°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, whisk together the buckwheat flour, all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min
- 3
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.
⏱️ 5 min
- 4
Beat in the large egg and vanilla extract until just combined, scraping down the sides of the bowl as needed.
⏱️ 2 min
- 5
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 3 min - 6
Fold in the semi-sweet chocolate chips with a spatula until evenly distributed throughout the dough.
⏱️ 2 min - 7
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.
⏱️ 30 min - 8
Drop rounded tablespoons of chilled dough onto the prepared baking sheets, spacing them about 2 inches apart.
⏱️ 5 min
- 9
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.
⏱️ 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)
Buckwheat Chocolate Chip Cookies
Ingredients
For the Dry Ingredients
- 1 cup buckwheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Mix-ins
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- 1
Preheat your oven to 375°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, whisk together the buckwheat flour, all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min - 3
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.
⏱️ 5 min - 4
Beat in the large egg and vanilla extract until just combined, scraping down the sides of the bowl as needed.
⏱️ 2 min - 5
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 3 min - 6
Fold in the semi-sweet chocolate chips with a spatula until evenly distributed throughout the dough.
⏱️ 2 min - 7
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.
⏱️ 30 min - 8
Drop rounded tablespoons of chilled dough onto the prepared baking sheets, spacing them about 2 inches apart.
⏱️ 5 min - 9
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.
⏱️ 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