Buckwheat and brown butter add a nutty dimension to this otherwise classic chocolate chip cookie. The other thing that makes this special is that it doesn’t require any equipment beyond a whisk. I’ve posted these a few times on my stories (Matt requests these ones a lot) and some of you reached out to get the recipe and gave it a two thumbs up, so definitely give these a try.
If you can’t find buckwheat, you may be able to sub in another whole grain flour, but I haven’t tried it yet. If I do, I’d probably try oat or spelt flour next.
Brown Butter Buckwheat Chocolate Chip Cookies
- 1 stick (4 ounces) unsalted butter
- 1 cup (125g) all purpose flour
- 1/2 cup (63g) buckwheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1/2 tsp kosher salt
- 6 ounces dark chocolate, chopped
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (100g) white sugar
- 2 eggs, at room temp
- 1 tsp vanilla extract
- Brown butter in sauce pan, about 8 minutes over medium heat.
- “Cream butter and sugar”: Pour browned butter in large bowl. Let cool slightly. Add sugars and whisk. Add eggs and vanilla extract and whisk vigorously for about 30s, until lighter in color and smooth.
- Add dry ingredients: In a separate bowl, add flours, cinnamon, salt, baking powder and baking soda. Stir to combine. Then pour flour into butter mixture and use a spatula to fully combine.
- Stir in chocolate chunks.
- Place in fridge for an hour before baking. Preheat oven to 350 before removing them from the fridge.
- Divide cookies into 2-tablespoon balls onto a parchment lined baking sheet- give space because they spread (I do 6-8/sheet).
- Bake until slightly set on outside but soft in center, about 12 minutes.