Buckwheat is so unique. If you've never had it before, you need to try it! It has this slightly nutty, earth-y flavor, and gives baked goods a similar texture to those made with whole wheat flour. It might be an acquired taste, but I think it is just so good! We're revamping a classic favorite of most, the chocolate chip cookie! We're subbing out the regular all-purpose flour and replacing it with buckwheat flour!
INGREDIENTS FOR BUCKWHEAT CHOCOLATE CHUNK COOKIES
Now, let's get baking! These cookies call for all of your typical go-to chocolate chip cookie ingredients, with just a few obvious differences. Here's a list of everything you'll need to whip up a batch.
• Buckwheat flour
• Baking soda
• Salt
• Unsalted butter
• Granulated + brown sugar
• Egg
• Vanilla
• Chocolate bars
THINGS YOU'LL LOVE ABOUT THESE COOKIES
It takes only a few minutes to throw the cookie dough together. This cookie dough can be made using a stand or a hand mixer, and you can measure the ingredients right into the bowl as you go! No need to dirty any other bowls for this recipe.
They're naturally gluten-free! Despite the deceiving name, buckwheat is a naturally gluten-free ingredient. Since this cookie dough is made only using buckwheat flour, it is completely gluten safe!
They're loaded with chocolate chunks. This one is fairy self-explanatory. I don't think there's anything else you could want in a cookie. I say more?
They have the most perfect texture. The combination of both granulated and brown sugar, along with the buckwheat flour gives these cookies such a unique, mouthwatering texture.
TIPS FOR THE BEST BUCKWHEAT CHOCOLATE CHUNK COOKIES
It's super easy to throw a batch of these buckwheat chocolate chunk cookies together, but here are just a few tips to take your cookies to the next level!
Be sure to cream the butter and sugar enough. One of the tricks to a great cookie is to make sure you cream together the softened butter and sugars together until the mixture is pale and fluffy. It helps whip air into the mixture, giving your cookies an incredibly delicious texture. I would suggest creaming the mixture for at least 1-2 minutes.
Don't skimp on the chocolate. Part of what makes these cookies so good is having tons of chocolate in every bite. I love mixing most of the chocolate chunk in the batter itself, but also topping each cookie with a few more chunks.
If you give this recipe a try and love it, be sure to leave a comment and star rating! Be sure to tag @thehungrykitchenblog on Instagram so I can see all of your delicious bakes! Happy baking! ♥
The Best Buckwheat Chocolate Chunk Cookies
Ingredients
- 1 ½ cups buckwheat flour
- ½ teaspon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 6 oz semisweet or bittersweet chocolate bar, chopped
Instructions
- Preheat oven to 350°F. Line a 2 baking sheets with parchment paper or silicone baking mats. Set aside.
- Using a stand or hand mixer, cream together the butter, granulated sugar, and brown sugar. Beat together for about 1 minute until light and fluffy. Add in the egg and vanilla, and mix again until everything is combined.
- Add in the buckwheat flour, baking soda, and salt to the mixing bowl. Mix until all floury bits are gone. Lastly, fold in the chopped chocolate chunks.
- Using a medium cookie scoop, scoop dough and place a few inches apart on the prepared baking sheets. Top with more chocolate chunks, if desired.
- Bake cookies for 12-13 minute. Remove from oven and allow to cool on baking sheet for about 5 minutes. Transfer to cooling rack to continue cooling. Enjoy!
Claire
Hi - the recipe says "½ baking soda" - is that half a teaspoon please?
Chrissy
Hi, Claire!
Yes-- 1/2 teaspoon of baking soda. Thank you so much for catching that. I have updated the post 🙂
Christel Blumer-Buell
Delicious! A winner in my book!
Andrea
This cookie is so delish! I made some changes: no white sugar, just 1/2c brown sugar, salted butter plus 1/4t of salt and only 2oz. of finely chopped 70% chocolate. To me, the buckwheat and chocolate are so perfectly balanced! Can’t stop eating them!! And, no parchment or Silpat needed bc of the butter in the cookies.
Chrissy
Hi, Andrea!
I'm so happy you enjoyed the cookies and that the adjustments worked out! Chocolate and buckwheat are just so good together 🙂
Cassandra
No doubt, this is the best cookie I have ever made and probably the best I have ever had. Run, do not walk, to the store to get buckwheat flour so that you can make these immediately. I followed the recipe except that I refrigerated the dough before baking. As a note, I also used a 70% chocolate and sprinkled a bit of fleur de sel on top . Everyone I've given them to has marveled at how good they are. Thank you for sharing this wonderful recipe! I'll keep this one in regular rotation!