Here is a recipe for buckwheat chocolate chunk cookies. These are some really lovely, sophisticated, grown-up chocolate chip cookies. Instead of using all-purpose flour, these use a portion of buckwheat flour in the mixture. These buckwheat chocolate chunk cookies are tender, flaky and just delicious!
how to use buckwheat flour in baking
As a general baking rule, replacing all of the wheat flour in a recipe with a single non-wheat flour is a recipe for disaster, unless other alterations and changes are made to the recipe to avoid the outcome falling apart, tasting like sawdust, or otherwise misbehaving.
However, you can generally swap 25% of the wheat flour with buckwheat flour (by weight or volume) in cookies, muffins, scones, or biscuits, and even cakes and quick bread, and crackers, without a problem. Some results may be extra delicate or tender due to the reduction in gluten, but this can be a plus. If you like your results, swap a bit more of the flour next time.
they are also delicious with a bit of vanilla ice cream squished in the middle!
Buckwheat chocolate chunk cookies
- 14 oz all-purpose flour
- 4 oz buckwheat flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt
- 2 ½ sticks butter 1 ¼ cups unsalted butter
- 1 ¼ cups 10 ounces light brown sugar
- 1 cup plus 2 tablespoons 8 ounces granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 10 oz 70% chocolate
- 1 teaspoon maldon salt
- combine flours, baking soda, baking powder and salt in a bowl and whisk to combine the dry ingredients. chop the chocolate bars very roughly into chunks. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate chunks into batter. using an ice cream scoop, scoop out cookie dough and store on in whatever fits all the dough (jelly roll pan?) in the fridge for min 24 hrs. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. sprinkle the cookie dough with sea salt and bake until light brown, 18 to 20 minutes. cool. eat