Buckwheat Chocolate Chip Cookies
1/2 cup packed light brown sugar
1/3 cup granulated sugar
8 tablespoons salted or unsalted butter, melted and cooled to room temperature
1 large egg, at room temperature
1 large egg yolk
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/4 cup whole-grain buckwheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher or sea salt
1 1/2 cups coarsely chopped semisweet or bittersweet chocolate (or semi-sweet/dark chocolate chips)
3 tablespoons cocoa nibs (optional)
3/4 cup walnuts, almonds, or pecans, toasted and coarsely chopped
flaky sea salt (optional)
1. In a large bowl, mix together the brown sugar, granulated sugar, and melted butter. Add the egg, egg yolk, and vanilla.
2. In a separate bowl, whisk together the all-purpose flour, buckwheat flour, baking powder, baking soda, and kosher or sea salt. Stir the dry ingredients into the butter-sugar mixture.
3. Mix in the chopped chocolate (including any small bits of chocolate left on the cutting board), cocoa nibs, if using, and nuts. Cover the bowl and chill overnight. (NOTE: If you can’t wait for the dough to chill, you can bake these right away and they will still taste delicious.)
4. Preheat the oven to 350ºF. Line two baking sheets with parchment paper or silicone baking mats. Use a spring-loaded cookie/ice cream scoop, or your hands, to form 1 1/2-inch balls of dough and place them evenly spaced (about 2 1/2-inches) apart on the baking sheet. Slightly flatten the tops and sprinkle lightly with flaky sea salt (this is an optional step).
5. Bake the cookies until they just feel almost, but not quite, set in the center, and still soft, about 10-12 minutes, rotating the baking sheets in the oven midway through baking. Remove the cookies from the oven and let cool (if you can wait!). (NOTE: I like my cookies slightly underdone so I tend to take them out on the early side.)