For a long time I’ve been adding a little whole wheat flour to some cookies to add extra nuttiness. Recently though, I’ve been experimenting with other flours and am loving the different flavors and textures they bring. If buckwheat sounds odd in cookies, just trust me on this one. They are nutty and chewy in the best way. I’ve been able to find buckwheat flours at a few local grocery stores or at health food stores. If you are unable to find it or hesitant to try, you can also substitute the buckwheat flour with whole wheat flour.
Buckwheat and Brown Butter Chocolate Chip Cookies
Prep time
Cook time
Total time
Serves: 12-15
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1¼ cups all-purpose flour
- ½ cup buckwheat flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup packed light brown sugar
- ΒΌ cup white granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 9 ounces milk chocolate chips (can also use semi-sweet if preferred)
- Flaky sea salt, to taste
Instructions
- Make the brown butter. In a small sauce pan over medium heat, melt butter. Continue to cook butter, stirring frequently to allow butter to get brown bits on the bottom. Cook until butter becomes a golden brown color and smells nutty, about 2-3 minutes. Set aside and let cool, about 10-15 minutes.
- In a medium bowl, whisk together flours, baking soda, and kosher salt.
- In a large bowl, add sugars. Pour cooled brown butter over the top and beat until combined. Add eggs and vanilla, and mix until well combined. Add in flour mixture and mix until just combined. Stir in chocolate chips.
- Cover and place dough in the refrigerator to chill at least 30 minutes or up to 24 hours.
- Around 30 minutes prior to baking, preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Remove from refrigerator. Using a large cookie scoop, scoop dough into balls and arrange on baking sheet (you may need to let dough soften slightly depending on how long its been chilling for).
- Bake in preheated oven for about 11-13 minutes, turning halfway through, until edges are just starting to brown lightly.
- Remove from the oven and sprinkle with flaky salt. Let cool until ready to eat.
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