Buckwheat Chocolate Chip Cookies Recipes

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BUCKWHEAT CHOCOLATE-CHIP COOKIES WITH SEA SALT



Buckwheat Chocolate-Chip Cookies with Sea Salt image

Just when you thought you'd tasted everything possible in chocolate chip cookies? Using a little buckwheat flour in addition to the usual all-purpose and a dash of sea salt gives these treats a toasty undertone that sets off the semisweet chocolate perfectly.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 8h40m

Yield Makes 26

Number Of Ingredients 11

1 1/3 cups unbleached all-purpose flour
1/3 cup buckwheat flour
1/4 teaspoon baking soda
1 teaspoon kosher salt
10 tablespoons unsalted butter, room temperature
2/3 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract or paste
10 ounces semisweet chocolate chips, such as Guittard (1 1/2 cups)
Flaky sea salt, such as Jacobsen, for sprinkling

Steps:

  • In a small bowl, whisk together both flours, baking soda, and kosher salt. In the bowl of a mixer fitted with the paddle attachment, beat butter with both sugars on medium-high speed until pale and fluffy, about 4 minutes. Add egg, then vanilla; beat to combine. Reduce speed to low; add flour mixture and beat until just combined. Fold in chocolate. Cover with plastic wrap; refrigerate at least 8 hours and up to 2 days.
  • Preheat oven to 350 degrees. Remove dough from refrigerator and form into 1 1/2-inch balls (each about 2 heaping tablespoons). Place on parchment-lined baking sheets, 2 inches apart. Sprinkle a few grains of flaky salt on top of each ball. Bake, rotating pans once and banging firmly against a hard surface every few minutes, until cookies are just set and lightly golden around edges, 15 to 17 minutes. Let cool 5 minutes, then transfer to a wire rack and let cool completely.

GLUTEN-FREE BUCKWHEAT CHOCOLATE CHIP COOKIES



Gluten-Free Buckwheat Chocolate Chip Cookies image

Buckwheat is a sweeter, richer alternative to wheat flour. They are chewy, but still fluffy! They are also not like sand paper, like most gluten-free recipes, and easily modified. You may need to add an extra 1/4 cup of buckwheat flour if desired. Also dairy free.

Provided by Autumn Star

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 40m

Yield 24

Number Of Ingredients 13

1 cup buckwheat flour
½ cup sweet sorghum flour
¼ cup tapioca starch
⅛ cup millet flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon xanthan gum
1 ½ cups brown sugar
¾ cup soft butter
1 egg
2 teaspoons gluten-free vanilla extract
1 tablespoon corn syrup
1 (12 ounce) package chocolate chips, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix buckwheat flour, sorghum flour, tapioca starch, millet flour, baking soda, baking powder, and xanthan gum together in a bowl.
  • Cream brown sugar and butter together in a large mixing bowl. Add egg, vanilla extract, and corn syrup. Add flour mixture 1/2 cup at a time and stir to combine. Mix in chocolate chips. Drop dough by teaspoonfuls onto a baking sheet.
  • Bake in the preheated oven until light golden brown, 6 to 8 minutes.

Nutrition Facts : Calories 212.1 calories, Carbohydrate 30.7 g, Cholesterol 23 mg, Fat 10.4 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 6.2 g, Sodium 200.7 mg, Sugar 21.4 g

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