When I think about enjoying a freshly baked buckwheat chocolate chip cookie, a wave of comfort washes over me. But what makes these delightful treats even better? Pairing them with simple yet complementary sides. Allow me to let you in on a few ideas that will elevate your cookie experience.
First up, a glass of cold milk is a timeless classic. The creamy richness balances the deep chocolate notes perfectly. If you want something a little different, how about a scoop of vanilla ice cream? There’s something transcendent about warm cookies meeting cold, creamy ice cream.
For a friendlier vibe, make a round of espresso or pour yourself a hot cup of coffee. The bitter undertones of coffee synergize with the sweet and nutty flavors of the cookies.
Feeling adventurous? Try these cookies with a dollop of almond butter or a smear of Nutella. The fudgy chocolate and the creamy spread create a dynamic flavor explosion.
Now that we’ve fueled our imaginations with delicious pairings, let’s dive into this incredible buckwheat chocolate chip cookie recipe inspired by renowned pastry chef David Lebovitz.
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Welcome to the wonderful world of buckwheat chocolate chip cookies! This recipe stands out not just for its unique ingredients, but also for its remarkable flavors and textures. Trust me, these cookies have some real personality. By swapping traditional wheat flour for buckwheat flour, we not only add a delightful nuttiness, but we also make them gluten-free.
I’ve been on a baking journey, trying various flours and ingredients over the years. Upon discovering buckwheat, I was intrigued. I found it to be a nutrient-dense option that has its roots deep in ancient agricultural practices. Who knew that this ancient grain would become the star of my cookie recipe?
Once I made these cookies, they were an instant hit among friends and family. Everyone raved about the delightful crunch from the added nuts and the gooey chocolate. This wasn’t just another cookie recipe; this was a celebration of flavors.
Why This Recipe is Great for You
These buckwheat chocolate chip cookies are not only tasty but also provide a healthier alternative to traditional cookies. Buckwheat flour is rich in fiber, which can aid digestion, and it’s also packed with antioxidants. The addition of nuts increases the protein content, making these cookies both satisfying and nutritious.
By including dark chocolate, you’re treating yourself to a dose of mood-boosting serotonin. What’s better than a cookie that can make you feel good while being loaded with wholesome ingredients? The sweet satisfaction of indulging while maintaining a healthy balance is the cherry on top of this delightful baking experience.
My Experience with the Ingredients
Now, about the ingredients. Let me tell you how I carefully selected each one for this recipe.
- All-purpose flour: This serves as the foundation of the cookies. Sifting it ensures a light texture.
- Buckwheat flour: This flour is the real MVP. It gives the cookies a rich, earthy flavor and a beautiful color.
- Baking powder and baking soda: These leavening agents keep the cookies airy and light.
- Salt: Just a pinch adds depth. I love using fine sea salt for its subtle taste.
- Sugars: I like a combination of light brown sugar and granulated sugar. The brown sugar adds moisture and a caramelized touch. Granulated sugar helps the cookie spread nicely.
- Butter: Using salted butter enhances the flavor. Make sure it’s cooled before mixing in!
- Eggs: Room temperature eggs blend better and lead to a smoother batter.
- Vanilla extract: This is non-negotiable for me. It brings a warmth that ties everything together.
- Chocolate: I recommend coarsely chopped dark chocolate. It creates delightful melty pockets throughout the cookies.
- Nuts: Walnuts or pecans add crunch and richness.
- Buckwheat groats: Toasted groats give an extra crunch and boost the buckwheat flavor.
- Espresso powder: This is optional, but it enhances the chocolate. If you have it, why not add this secret weapon?
- Flaky sea salt: A sprinkle on top before baking elevates the flavor profiles uniquely.
Ingredients List
Here’s what you’ll need to gather for these scrumptious cookies:
- 3/4 cup (110g) all-purpose flour, sifted
- 1/2 cup (75g) buckwheat flour, whole-grain if available
- 1/2 teaspoon baking powder, preferably aluminum-free
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt or kosher salt
- 1/2 cup packed (90g) light brown sugar, preferably soft
- 1/3 cup (65g) granulated sugar
- 8 tablespoons (4 ounces/115g) salted butter, melted and cooled
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups (230g) coarsely chopped dark chocolate, bittersweet or semisweet
- 3/4 cup (75g) nuts, toasted and roughly chopped (such as walnuts, pecans, or almonds)
- 3 tablespoons toasted buckwheat groats (kasha)
- 1 teaspoon espresso powder (optional)
- Flaky sea salt, such as fleur de sel or Maldon, for finishing
How to Make Buckwheat Chocolate Chip Cookies
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside. This ensures a non-stick environment for our cookies.
Step 2: Combine the Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, buckwheat flour, baking powder, baking soda, and salt. Mixing these together well avoids any clumps and ensures even distribution throughout the dough.
Step 3: Mix the Sugars and Butter
In a separate large bowl, combine the melted butter with both sugars. Mix until the mixture is smooth and creamy. This process should take about 2-3 minutes. The butter and sugar create the foundation for our cookies’ sweetness and texture.
Step 4: Add the Eggs and Vanilla
Now, whisk in the large egg and egg yolk until fully incorporated. Follow it up with the pure vanilla extract. The combination of eggs helps bind everything while also providing a rich flavor.
Step 5: Merge Dry and Wet Ingredients
Gradually add the dry flour mixture to the wet ingredients. Stir gently until just combined. Avoid over-mixing. It’s okay if a few dry flecks remain.
Step 6: Fold in the Good Stuff
Time to fold in the star players! Add the chopped chocolate, nuts, toasted buckwheat groats, and, if you’re using it, the espresso powder. Mix these in thoroughly, ensuring every bite has a bit of chocolate and crunch.
Step 7: Scoop Out the Dough
Using a cookie scoop or tablespoon, drop rounded portions of dough onto your prepared baking sheet. Leave enough space between each scoop—these cookies will spread out nicely while baking.
Step 8: Finish with Flaky Salt
Sprinkle a touch of flaky sea salt on each cookie bite before placing them in the oven. This small finishing touch enhances the flavors substantially.
Step 9: Bake
Bake for 12-14 minutes, or until the edges are golden brown. The centers should be soft but set. Don’t worry if they look slightly underbaked; they’ll continue to firm up as they cool.
Step 10: Cool and Enjoy
Once done, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely. You can’t rush an excellent cookie!
Nutrition Information
Recipe Notes
- Buckwheat Flour: It’s gluten-free and adds a rich flavor. If you can find whole-grain buckwheat flour, it’s even better for added nutrients.
- Nuts: Feel free to experiment with your favorite nuts. Each kind brings its unique crunch and flavor.
- Chocolate: Good quality chocolate is a must. Look for bars with 60-70% cocoa for a balance of sweetness and bitterness.
- Storage: These cookies can be stored in an airtight container for about a week. They also freeze well; just separate layers with parchment paper.
Recipe Variations
If you want to shake things up a bit, here are a few ideas:
- Nut-Free Version: Omit the nuts and substitute them with more chocolate chips or some extra buckwheat groats for crunch.
- Vegan Option: Substitute the butter with coconut oil and the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg).
- Different Flavors: Add spices like cinnamon or nutmeg for a lovely warmth during fall.
- Fruity Twist: Throw in some dried fruits, such as cranberries or diced apricots, for a sweet and chewy addition.
- Different Chocolates: Try white chocolate or milk chocolate but remember that they’ll alter the sweetness.
- Oatmeal Version: Combine buckwheat flour with rolled oats to give these cookies a wholesome chewy texture.
Buckwheat Chocolate Chip Cookies
Equipment
- Bowl, Oven
Ingredients
- 3/4 cup 110g all-purpose flour, sifted
- 1/2 cup 75g buckwheat flour, whole-grain if available
- 1/2 teaspoon baking powder preferably aluminum-free
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt or kosher salt
- 1/2 cup packed 90g light brown sugar, preferably soft
- 1/3 cup 65g granulated sugar
- 8 tablespoons 4 ounces/115g salted butter, melted and cooled
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups 230g coarsely chopped dark chocolate, bittersweet or semisweet
- 3/4 cup 75g nuts, toasted and roughly chopped (such as walnuts, pecans, or almonds)
- 3 tablespoons toasted buckwheat groats kasha
- 1 teaspoon espresso powder optional
- Flaky sea salt such as fleur de sel or Maldon, for finishing
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside. This ensures a non-stick environment for our cookies.
Step 2: Combine the Dry Ingredients
- In a mixing bowl, whisk together the all-purpose flour, buckwheat flour, baking powder, baking soda, and salt. Mixing these together well avoids any clumps and ensures even distribution throughout the dough.
Step 3: Mix the Sugars and Butter
- In a separate large bowl, combine the melted butter with both sugars. Mix until the mixture is smooth and creamy. This process should take about 2-3 minutes. The butter and sugar create the foundation for our cookies’ sweetness and texture.
Step 4: Add the Eggs and Vanilla
- Now, whisk in the large egg and egg yolk until fully incorporated. Follow it up with the pure vanilla extract. The combination of eggs helps bind everything while also providing a rich flavor.
Step 5: Merge Dry and Wet Ingredients
- Gradually add the dry flour mixture to the wet ingredients. Stir gently until just combined. Avoid over-mixing. It’s okay if a few dry flecks remain.
Step 6: Fold in the Good Stuff
- Time to fold in the star players! Add the chopped chocolate, nuts, toasted buckwheat groats, and, if you’re using it, the espresso powder. Mix these in thoroughly, ensuring every bite has a bit of chocolate and crunch.
Step 7: Scoop Out the Dough
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto your prepared baking sheet. Leave enough space between each scoop—these cookies will spread out nicely while baking.
Step 8: Finish with Flaky Salt
- Sprinkle a touch of flaky sea salt on each cookie bite before placing them in the oven. This small finishing touch enhances the flavors substantially.
Step 9: Bake
- Bake for 12-14 minutes, or until the edges are golden brown. The centers should be soft but set. Don’t worry if they look slightly underbaked; they’ll continue to firm up as they cool.
Step 10: Cool and Enjoy
- Once done, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely. You can’t rush an excellent cookie!
Notes
- Buckwheat Flour: It’s gluten-free and adds a rich flavor. If you can find whole-grain buckwheat flour, it’s even better for added nutrients.
- Nuts: Feel free to experiment with your favorite nuts. Each kind brings its unique crunch and flavor.
- Chocolate: Good quality chocolate is a must. Look for bars with 60-70% cocoa for a balance of sweetness and bitterness.
- Storage: These cookies can be stored in an airtight container for about a week. They also freeze well; just separate layers with parchment paper.
Nutrition
Frequently Asked Questions
1. Can I use only buckwheat flour?
Yes, but keep in mind that the texture will differ. It may yield a denser cookie.
2. What can I substitute for dark chocolate?
You can use semi-sweet chocolate or even white chocolate, but adjust the sweetness accordingly.
3. Can I refrigerate the dough overnight?
Absolutely! Chilling the dough can enhance the flavors and helps in easier scooping.
4. What if I can’t find buckwheat flour?
Look for alternatives such as almond flour or even gluten-free flour blends. They’ll bring different tastes but can still work.
5. Will these cookies be crunchier or chewier?
These cookies strike a balance. They have a satisfying crunch from the nuts while remaining chewy in the center.
6. How do I ensure my cookies are soft after baking?
Don’t overbake them! Trust your instincts; they will continue to firm up after removal from the oven.
Conclusion
In creating these buckwheat chocolate chip cookies, I combined my love for flavor experimentation with health-conscious baking. It’s amazing how small ingredient swaps can lead to something new altogether. Whether you’re baking for yourself or for a crowd, these cookies are sure to impress.
I hope you feel inspired to try this recipe and enjoy the delightful fusion of flavors. Remember, baking is as much about the process as it is about the outcome. Every scoop of dough, every sprinkle of salt, and each moment spent waiting for them to cool is part of the joy. Happy baking!
