Complex and flavorful, these gluten-free chocolate chip cookies are the perfect twist on a classic. I love these when I’m looking for something a little homier and fancier (if it’s possible to do both of those). I’d recommend light buckwheat flour because darker buckwheat flour might be too strong, but you’re always welcome to experiment, and please report back!
These are chewy when warm and crispy when cooled — the perfect crowd-pleaser!
Buckwheat Chocolate Chip Cookies
Servings: 12 huge cookies
Ingredients
- 12 tbsp butter, softened
- 250 grams granulated sugar
- 40 grams demerara sugar (can use brown instead)
- 1 egg
- ½ tsp vanilla extract
- ¼ tsp salt
- 200 grams buckwheat flour
- ½ tsp baking soda
- 4 oz chopped chocolate (I like 88% for these) and/or crushed nuts
- (optional) flaked salt for topping after baking
Instructions
- Preheat oven to 350˚F and butter cookie sheet.
- Soften the butter (I usually gently microwave). In a mixing bowl, mix together the butter and sugars to a smooth paste. Then stir in the egg, vanilla, and salt.
- Mix in the buckwheat flour and baking soda.
- Add in chopped chocolate and extras as desired. Scoop or shape into balls.
- Bake at 350˚F for ~13 min. Take out the pan and tap it hard on a surface so that the centers deflate. Let cool slightly on pan before transferring to rack. Chewiest straight out of the oven! Perfectly crispy a couple hours later!