Salty Buckwheat Chocolate Chunk Cookies

Name: Buckwheat Chocolate Cookies
Yield: Makes 16–18
Ingredients: ½ cup (1 stick) unsalted butter, cut into 8 equal pieces; 1 cup (125 g) all-purpose flour; ½ cup (63 g) buckwheat flour; ½ tsp. baking powder; ½ tsp. baking soda; 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, plus more; 6 oz. bittersweet chocolate (65–75% cacao) bars or wafers (disks, pistoles, fèves); ⅔ cup (133 g; packed) light brown sugar; ½ cup (100 g) granulated sugar; 1 large egg; 2 large egg yolks; 1 tsp. vanilla extract

By Sarah Jampel

February 9, 2020

Photo by Laura Murray, Food Styling by Susan Spungen

Introducing the first recipe in the Basically Guide to Better Baking, our 10-week, 10-recipe series to help you become a better, cooler, more confident baker. First up, a decidedly different chocolate chip cookie. These cookies gets their speckled look, earthy, nutty flavor, and chewy middle from buckwheat flour—they might just become your new favorite cookie. You can substitute whole-wheat flour for the buckwheat flour and still get a great cookie, though it will (obviously) be missing buckwheat's distinct and complex flavor. More questions about the recipe? You can ask them on our baking forum and receive a response from one of us or your fellow bakers.