Buckwheat Chocolate Chip Cookies Recipe

Ingredients

 1 cup of unsalted butter, melted and kept warm
 1 cup + 4 tbsp. buckwheat flour
 1/2 cup all purpose flour
 1/2 cup whole wheat pastry flour (or whole wheat flour)
 1 tsp. baking soda
 1 tsp. sea or kosher salt
 1/2 cup + 4 tbsp. packed light brown sugar
 1/2 cup granulated sugar
 2 eggs
 1 1/2 tsp. pure vanilla extract
 1 1/2 cups chocolate chunks or chips
 1 cup toasted walnuts (optional)

Directions

1

Preheat oven to 375* and line baking sheets with parchment paper or silpat.

2

In a medium bowl, whisk together the flours, baking soda and salt.

3

Combine the sugars in a large bowl, then stir in the warm, melted butter. Whisk in the eggs and the vanilla extract.

4

You can either refrigerate the cookie for 2-48 hours or bake immediately. If you refrigerate bring the dough to room temperature before baking off cookies.

5

Scoop tablespoons of dough onto prepared baking sheets.

6

Bake cookies for 5 minutes and then rotate pan to ensure even cooking. Bake cookies for a toal of 10-12 minutes depending on your oven.

7

Let cookies cool on the pan for 2 minutes and then remove to wire rack to cool completely.

8

The cookies will keep in air tight container for 3-4 days or frozen for up to 3 months. They taste really good frozen plucked right from the freezer bag!

Ingredients

 1 cup of unsalted butter, melted and kept warm
 1 cup + 4 tbsp. buckwheat flour
 1/2 cup all purpose flour
 1/2 cup whole wheat pastry flour (or whole wheat flour)
 1 tsp. baking soda
 1 tsp. sea or kosher salt
 1/2 cup + 4 tbsp. packed light brown sugar
 1/2 cup granulated sugar
 2 eggs
 1 1/2 tsp. pure vanilla extract
 1 1/2 cups chocolate chunks or chips
 1 cup toasted walnuts (optional)

Directions

1

Preheat oven to 375* and line baking sheets with parchment paper or silpat.

2

In a medium bowl, whisk together the flours, baking soda and salt.

3

Combine the sugars in a large bowl, then stir in the warm, melted butter. Whisk in the eggs and the vanilla extract.

4

You can either refrigerate the cookie for 2-48 hours or bake immediately. If you refrigerate bring the dough to room temperature before baking off cookies.

5

Scoop tablespoons of dough onto prepared baking sheets.

6

Bake cookies for 5 minutes and then rotate pan to ensure even cooking. Bake cookies for a toal of 10-12 minutes depending on your oven.

7

Let cookies cool on the pan for 2 minutes and then remove to wire rack to cool completely.

8

The cookies will keep in air tight container for 3-4 days or frozen for up to 3 months. They taste really good frozen plucked right from the freezer bag!

Buckwheat Chocolate Chip Cookies Recipe