These tasty cookies are made with buckwheat flour, chocolate chips and topped with sea salt. Sweet and savory in one cookie! The combination of the brown butter with buckwheat flour add a nutty twist to them. When you top the cookies with some sea salt flakes, it becomes the perfect balance between sweet and salty.
PRO TIPS FOR MAKING THIS RECIPE
Measuring your flours – My kitchen scale has become my go-to for all my baking preparations, especially when it comes to measuring flours. It gets it right every. single. time. It is truly a great investment if you plan on baking a lot. If you do not have a kitchen scale, make sure to fluff your flours before scooping to avoid a dense cookie.
Mixing your dough – Avoid overmixing the cookie dough especially with buckwheat flour. Overmixing it will result into a chalky taste. Once flours are combined, you should finish mixing your dough by hand.
Resting the dough – I really recommend to rest the dough for at least 12 hours, but ideally 24 hours for everything to come together and for the flavors to set and develop. I’ve tried not resting the dough before and not only the cookies spread too much, but they weren’t as tasty so it really makes a difference when you rest your dough!
How to make perfectly round cookies
Have you wondered how bakeries have these perfectly round cookies? You can also achieve perfectly round looking cookies by using a round mold! Once your cookies are freshly out of the oven, you can circle the cookie with your mold around the cookie. Give it a gentle wiggle. You can see below that one of my cookie is irregularly shaped and the results after I use the mold trick.
FREQUENTLY ASKED QUESTIONS
Can I use all buckwheat flour to make this recipe? Unfortunately no. Cookies made with just buckwheat flour comes out dense, dry, and taste chalky.
Can I use dark brown sugar? If you have dark brown sugar, you can use it to replace the light brown sugar. The difference is that dark brown sugar contains more molasses. If you use it, your cookie may spread a little more.
Why does this recipe have espresso powder? Adding espresso powder adds an additional layer of depth in terms of flavors. The espresso powder also enhances the chocolate chips flavors. However, if you don’t drink coffee, you can omit this ingredient.
How can I store these cookies? If baked, they can be stored in an airtight bag or container at room temperature up to 3 days. Moreover, you can freeze the cookie dough balls for up to 3 months.
Equipment
- Kitchen scale optional
- 1 Small saucepan
- 2 Mixing bowls
- 1 Stand mixer or hand mixer
- 1 Cookie or ice cream scoop
- 1 Cookie or baking sheet
- Parchment paper
Ingredients
- ½ cup + 1 Tbsp (127g) unsalted butter
- 1 cup (120g) all-purpose flour
- ⅓ cup (50g) buckwheat flour
- ¼ tsp (1g) baking soda
- ½ tsp (2g) baking powder
- ½ tsp (2g) cornstarch
- ½ cup (100g) light brown sugar
- ⅓ cup (65g) white sugar
- 1 egg + 1 egg yolk room temperature
- 1 tsp (5ml) vanilla extract
- 1 tsp espresso powder optional
- 1 tsp sea salt flakes
- ¼ cup semi-dark or dark chocolate chips
- More sea salt flakes for garnish
Instructions
- In a small saucepan on medium heat, melt the butter until it becomes golden and nutty. Set aside and let it cool down, about 30 minutes.
- In a mixing bowl, add flour, buckwheat flour, baking soda, baking powder and cornstarch. Mix and set aside.
- Using a stand mixer fitted with a paddle attachment on medium speed or hand mixer on medium-high speed, add both sugars and butter. Mix for about 30 seconds.
- Add the egg and egg yolk. Mix for another 30 seconds or until the mixture is smooth and fluffy.
- Add vanilla extract, espresso powder (optional) and sea salt. Mix until combined. Add the flour mixture into the wet mixture and mix until just combined.
- Finish mixing by hand. Fold in chocolate chips.
- With a cookie or ice cream scoop, make cookies balls - each cookie ball will weigh about 40g-45g if you are using a scale. If the batter is too soft to be scooped, chill in the fridge for about 20 minutes.
- Once the cookie balls are formed, let them rest in the fridge for at least 12 hrs, ideally 24 hrs.
- Once the dough has rested, preheat the oven to 350°F. Bake on a lined cookie sheet with parchment paper for 10 to 11 minutes. Sprinkle with sea salt flakes and let the cookies cool on a wire cooling rack for 10 minutes.
Nutrition
* Nutrition disclosures and disclaimer
If you like my sea salt buckwheat chocolate chip cookies, you can try my chocolate chip S’mores cookies recipe!
