If you want to bake these cookies now and don’t have buckwheat flour on hand, whole wheat flour is an acceptable substitute. Your cookies won’t have the same depth of flavor, but they will still be delicious.
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Ingredients
Makes 16-18
Step 1
Heat butter in a small saucepan over the lowest heat possible until melted (you don’t want it to sputter or brown), about 5 minutes.
Step 2
Meanwhile, whisk both flours, baking powder, baking soda, and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a medium bowl.
Step 3
Scrape butter into a large bowl and add brown sugar and granulated sugar. Whisk vigorously until butter is absorbed into sugar, about 30 seconds. Add egg, then egg yolks, one at a time, whisking to combine after each addition; whisk in vanilla. Mixture should look much lighter in color and be almost creamy.
Step 4
Add dry ingredients and use a rubber spatula or wooden spoon to stir until just incorporated and almost no dry streaks remain. Set aside a handful of chocolate, then add remaining chocolate to batter. Gently mix just to evenly distribute. Cover bowl with a kitchen towel (a silicone lid or plastic wrap also works) and chill 2 hours.
Step 5
Place racks in upper and lower thirds of oven; preheat to 375°F. Line 2 baking sheets with parchment. Using a tablespoon, scoop out 2-Tbsp. portions of dough (or, if you have one, this is a leveled-off #30 cookie scoop or a heaping #40) and place 5 on each baking sheet, spacing evenly. Roll into balls and gently press 2–3 pieces of reserved chocolate onto the top of each one. It’s okay to jam the chocolate on there—some pieces can even be vertical. Cover and chill any remaining dough.
Step 6
Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until edges are golden brown and centers are puffed, 8–10 minutes.
Step 7
Working one at a time, pull baking sheets out of the oven and tap lightly on the stove to deflate cookies. Sprinkle with Diamond Crystal kosher salt (if you’re using Morton, skip it: the crystals are too dense). Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
Step 8
Let baking sheets cool, then turn parchment paper over. Repeat process with remaining dough, dividing evenly between baking sheets, to make 6–8 more cookies.
Step 9
Do Ahead: Cookies can be baked 3 days ahead. Let cool; store airtight at room temperature.
How would you rate Salty Buckwheat Chocolate Chunk Cookies?
Leave a Review
Reviews (10)
Back to TopOoooh, I think these are my new favorite chocochip cookies! Loved the buckwheat flavor. I added walnuts for a little jzuzhing. The salt flakes on top absolutely make these cookies. Big fan.
TheNickster
San Francisco
2/1/2022
OMG these are incredible! Prior to making these I truly didn't think it was worth trying to improve upon my regular chocolate chip cookie recipe but this one is amazing. They are so, so very good. Everyone I served these to also (claims to) love them - including the little kids in my life. I saw some comments on the color of the cookie which didn't bother me but the buckwheat flour purchased on Nuts.com is lighter in color than Bob's Red Mill. I've made these now many times and either brand of buckwheat flour has worked for me but if the color is a concern for you maybe try nuts.com.
christinamkuhn
Staten Island, NY
5/25/2021
These are so unique - everyone loves the buckwheat flavor. They do spread when they bake but they are a huge hit. I don't make any modifications/ Maldon flaky sea salt is incredible in this recipe.
Anonymous
Seattle, WA
4/2/2021
I think the type of buckwheat flour is key here. I used a whole-grain version, which produced a gray cookie that spread wide and had almost no browning after 10 minutes. A refined buckwheat flour may work better in this recipe. There were a few steps, like putting the reserved chunks on the top, that were clearly added to overcome the spreading issue. Do not skip this step or skimp on the number of chunks if you want a visually-pleasing cookie. I only used two, smallish chunks at first and ended up with smooth, gray mini-pancakes. The flavor of the cookie was good (3 forks), but if I wanted a buckwheat, chocolate chip again, I would try the David Lebovitz recipe before giving this one another go, simply because it is so fussy.
Anonymous
Grand Rapids, MI
1/24/2021
The flavour on these cookies is amazing but the dough is way too loose and spreads too quickly - even after refrigeration and freezing. David Leibovitz has an almost identical recipe with one less egg yolk and same proportions of butter, sugar, and flours. Made recipe with one instead if two egg yolks and it did the trick. ( Btw, don’t understand the North American insistence of leaving out weights of ingredients in baking recipes—I think North Americans are a lot smarter than publishers give them credit for)
saatchikens
Vancouver
9/13/2020
We loved these cookies and received compliments from our chocolate loving guests. This was such an easy recipe. I may try to brown the butter next time to see what that might add. The second time I made the cookies I used semi-sweet chocolate chips because it was what I had on hand. They were fine.
elliej
Auburn, WA
7/17/2020
The results for this recipe were dull and cakey cookies with a weird orangey color because I used organic eggs (which tend to have deeper-colored yolks, and there are three yolks in this recipe). Like the other reviewer, I think this is just a lackluster basic recipe and am curious to try substituting buckwheat to some of my proven cookie recipes.
rellimarual
Maine
6/6/2020
Decent enough cookie recipe - the buckwheat flour does add a nice complexity to the dough, although the finished cookie has an unpleasant grayish tone. I may try out adding buckwheat flour to some other cookie recipes.
mattx33
Boise ID
6/3/2020
please go international! how can one in the Middle East figure out the weight of ½ cup (1 stick) flour??!!
lili.rwm8329
Israel
5/28/2020
Not a review but a question: why not brown the butter in the first step? It seems it would add flavor. And they made me choose a rating...but I’ve not made these. 4 forks for LOOKING amazing!
laurak_d
Spokane WA
5/28/2020
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