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
• Unsalted butter
• Granulated + brown sugar
• 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.
So whether you're looking for a tasty midweek treat, or something sweet to add to your weekend baking list, these cookies are the perfect recipe for either occasion.