Salty buckwheat chocolate chunk cookies recipe to delight

Ingredients for Salty buckwheat chocolate chunk cookies

• 115 g unsalted butter, cut into 8 equal pieces

• 125 g plain flour

• 63 g buckwheat flour

• 2.5 ml baking powder

• 2.5 ml baking soda

• 7.5 ml coarse salt, plus more (optional)

• 133 g light brown sugar, packed

• 100 g caster sugar

• 1 large egg

• 2 large egg yolks

• 5 ml vanilla extract

• 170 g bittersweet chocolate bars or wafers, coarsely chopped

How to make Salty buckwheat chocolate chunk cookies

1. Heat the butter in a small saucepan over the lowest heat until melted, taking care not to let it sputter or brown, which should take about 5 minutes.

2. Meanwhile, whisk together the plain flour, self-raising flour, baking powder, bicarbonate of soda, and 1¼ tsp of Diamond Crystal kosher salt (or ¾ tsp of Morton kosher salt) in a medium bowl.

3. Scrape the melted butter into a large bowl, then add the brown sugar and granulated sugar. Whisk vigorously until the butter is fully absorbed into the sugar, about 30 seconds.

4. Add the egg and then the egg yolks, one at a time, whisking to combine after each addition. Whisk in the vanilla extract until the mixture appears much lighter in colour and has a creamy consistency.

5. Add the dry ingredients to the wet mixture and use a rubber spatula or wooden spoon to stir until just incorporated, ensuring almost no dry streaks remain.

6. Set aside a handful of chocolate, then fold the remaining chocolate into the batter gently to distribute evenly. Cover the bowl with a kitchen towel (a silicone lid or cling film also works) and chill in the fridge for 2 hours.

7. Position the racks in the upper and lower thirds of the oven and preheat to 190°C (fan oven 170°C). Line 2 baking trays with parchment paper.

8. Using a tablespoon, scoop out 2 tbsp portions of dough (or use a leveled-off #30 cookie scoop or a heaping #40 scoop if you have one) and place 5 on each baking tray, spacing them evenly. Roll the dough into balls and gently press 2–3 pieces of the reserved chocolate onto the top of each ball, allowing some pieces to be vertical if desired. Cover and chill any remaining dough.

9. Bake the cookies, rotating the baking trays from top to bottom and front to back halfway through, until the edges are golden brown and the centres are puffed, about 8–10 minutes.

10. Working one tray at a time, remove it from the oven and tap it lightly on the stove to deflate the cookies. If using Diamond Crystal kosher salt, sprinkle a pinch on top of each cookie (if using Morton, skip this step as the crystals are too large).

11. Allow the cookies to cool on the baking trays for 5 minutes, then transfer them to wire racks to cool completely.

12. Let the baking trays cool down, then turn the parchment paper over. Repeat the process with the remaining dough, dividing it evenly between the trays, to make an additional 6–8 cookies.

13. Do Ahead: The cookies can be baked up to 3 days in advance. Once cooled, store them in an airtight container at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.