buckwheat chocolate chip cookies {video}

I’m declaring these Buckwheat Chocolate Chip Cookies the best. Ever. I realize the weight attached to this statement. I also know I’m likely the 2,037th person on the internet to declare their chocolate chip cookie recipe the best. I first posted this recipe for chocolate chip cookies six years ago. And then followed up with variations here, here, here, and here.

What makes this Buckwheat Chocolate Chip Cookie recipe so different is that it’s the first one of its kind that Virginia is madly in love with. Unless we’re talking cookie dough ice cream, she’s never been a fan of chocolate chip cookies. I usually set aside a small bit of dough, and bake up some plain cookies for her. A big part of her love for these cookies is the size of the chips. In her words, “mommy, why have you never used minis before?”.

I usually buy ghiradelli chips (semi or bittersweet), Lily’s, or chop up some guittard 55% chocolate discs. While testing this recipe, I decided to give them a try with mini chips. Bingo. Honestly, who would’ve guessed it was the size of the chip all these years that deterred her from liking chocolate chip cookies? It’s hard to find a brand of minis that I like, but with some effort you can buy them from Ghirardelli and this dairy free, nut free version from Enjoy Life.

In developing this Buckwheat Chocolate Chip Cookie recipe, I used this one as a starting point. That explains the abundance of chocolate chips. You can, of course, scale them back if you prefer, but I’m a total convert on the more is better approach here. Ironically, chocolate chip cookies packed with chips translate into one cookie being enough to satiate my sweet tooth, as opposed to 3 or 4 cookies.

I went ahead and made these one night on Snapchat so you can see just how easy they are to make. Here’s my snapchat recap video of it all. The most challenging part is waiting. While you can go ahead and bake these right after mixing the dough, some alone time in the fridge is well worth it. It allows the dough to age a bit. This is why I usually prepare the dough super early in the morning, or at night just before bedtime. The natural flow of a busy work day, or a good night’s sleep makes waiting for warm chocolate chip cookies infinitely easier.

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These Buckwheat Chocolate Chip Cookies are a new family favorite. | In Jennie’s Kitchen

buckwheat chocolate chip cookies {video}

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 3 dozen cookies

Ingredients

  

• 1 cup 150 grams whole wheat pastry flour
• 2 tablespoons 15 grams buckwheat flour
• 1 teaspoon 5 grams baking soda
• 1/2 teaspoon 3 grams fleur de sel
• 1 stick 112 g unsalted butter, softened
• 1/2 cup 105 g firmly packed light brown sugar
• 6 tablespoons 90 g granulated natural cane sugar
• 1 large egg at room temperature
• 1 teaspoon 5 ml vanilla extract
• 1 bag 340 g semisweet mini chocolate chips

Instructions

 

• Preheat the oven to 350°F (180°C). Line 3 baking sheets with parchment paper (if you only have two sheets, just re-use the sheet from the first batch you bake; no need to change the paper).
• Add the butter and sugars to a deep bowl. Beat until smooth and creamy.
• Meanwhile, add the flours, baking soda, and salt to a small bowl. Whisk to blend.
• Add the egg and vanilla to the butter-sugar mixture. Beat on medium speed until well-blended and fluffy, about 1 minute.
• Add the flour mixture. Starting on low speed, mix just until incorporated, and there are no visible signs of flour.
• Add the chocolate chips, and beat just until they're mixed in, about 30 seconds. Transfer the dough to a container, cover, and let sit in the fridge overnight, and up to 48 hours.
• When ready to bake, drop tablespoons of dough (see note below) onto the prepared baking sheets, spacing the dough mounds 2 inches (5 cm) apart. Bake, one sheet at a time (important for cookies to cook evenly!), until the bottoms and edges are lightly browned and the tops look set, 10-12 minutes (I opt for less time for a super chewy cookie). Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.
• Note: You can freeze any remaining cookie dough for future enjoyment. To do so, line a baking sheet with waxed paper. Scoop the dough into balls, and set the pan in the freezer until the dough is firm. Transfer to an air tight container or bag. The cookies may be baked straight from the freezer.