Salty Buckwheat Chocolate Chunk Cookies
A sophisticated twist on classic chocolate chip cookies, combining all-purpose and buckwheat flours with bittersweet chocolate chunks for a nutty, complex flavor. These cookies feature a perfect balance of sweet and salty with a rich, chewy texture.
Ingredients
- •½ cup unsalted butter
- •1 cup all-purpose flour
- •½ cup buckwheat flour
- •½ tsp baking powder
- •½ tsp baking soda
- •1¼ tsp kosher salt
- •⅔ cup light brown sugar
- •½ cup granulated sugar
- •1 whole large egg
- •2 whole large egg yolks
- •1 tsp vanilla extract
- •6 oz bittersweet chocolate
- •pistoles
- •fèves
- •coarsely chopped
Cooking Instructions
- 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.
5 min
- 2.
Meanwhile, whisk both flours, baking powder, baking soda, and 11/4 tsp. Diamond Crystal or 3/4 tsp. Morton kosher salt in a medium bowl.
3 min
- 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.
5 min
- 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.
120 min
- 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.
15 min
- 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.
10 min
- 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 large). Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
15 min
- 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.
25 min
- 9.
Do Ahead: Cookies can be baked 3 days ahead. Let cool; store airtight at room temperature.
