Buckwheat Chocolate Chip Cookies with Sea Salt
Putting a Breton twist on Classic Chocolate Chip Cookies! Today’s recipe revisits the American classic recipe of Chocolate Chip cookies, with the use of buckwheat flour and sea salt – two staple ingredients from my home region Brittany. Buckwheat flour gives earthy and nutty flavors to these chewy cookies, boosted with sea salt that is used both inside the dough and sprinkled over top. If you think chocolate chip cookies couldn’t get any better – just wait, and try! Buckwheat, a staple ingredient in Brittany. I have always had a…
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 16 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 10 tbsp/1.25 stick (140g) unsalted, melted and cooled
- 2/3 cup (130g) brown sugar
- 1/3 cup (65g) sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- 1/3 cup (40g) buckwheat flour
- ¼ tsp baking soda
- 2 tsp sea salt flakes, divided
- 1 ½ cup semi-sweet chocolate chips
Instructions
- 1
Step 1 - In a large mixing bowl, mix together the melted butter, brown sugar and sugar until fully incorporated and shiny. Add the egg and vanilla extract, and mix again until fully incorporated.
- 2
Step 2 - Add the all-purpose flour, buckwheat flour, baking soda and 1 tsp of sea salt flakes. Fold in these dry ingredients until just combined – do not overmix. Fold in the chocolate chips.
- 3
Step 3 - Pre-heat your oven to 350F (180C) with two racks centered. Prepare two baking sheets lined with parchment paper. Drop cookie dough by rounded tablespoonfuls 2 inches apart onto the baking sheets. Sprinkle the rest of the sea salt flakes on top of each ball.
- 4
Bake for 15 minutes, rotating pans halfway, until the cookies are just set and lightly golden on the edges. Let cool for 2 minutes onto the baking sheets and transfer onto a cooling rack to cool completely.