Name: Salty Buckwheat Chocolate Chunk Cookies
Yield: Makes 16-18
Ingredients: ½ cup (1 stick) unsalted butter, cut into 8 equal pieces; 1 cup (125 g) all-purpose flour; ½ cup (63 g) buckwheat flour; ½ tsp. baking powder; ½ tsp. baking soda; 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt; plus more (optional); ⅔ cup (packed; 133 g) light brown sugar; ½ cup (100 g) granulated sugar; 1 large egg; 2 large egg yolks; 1 tsp. vanilla extract; 6 oz. bittersweet chocolate (65% - 75% cacao) bars or wafers (disks, pistoles, fèves), coarsely chopped

a pile of crinkly buckwheat chocolate chunk cookies

Photo by Laura Murray, Food Styling by Susan Spungen

If you want to bake these cookies now and don’t have buckwheat flour on hand, whole wheat flour is an acceptable substitute. Your cookies won’t have the same depth of flavor, but they will still be delicious.

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Recipe notes

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