Buckwheat Chocolate Chip Cookies With Sea Salt Recipes

BUCKWHEAT CHOCOLATE-CHIP COOKIES WITH SEA SALT

Buckwheat Chocolate-Chip Cookies with Sea Salt image

Just when you thought you'd tasted everything possible in chocolate chip cookies? Using a little buckwheat flour in addition to the usual all-purpose and a dash of sea salt gives these treats a toasty undertone that sets off the semisweet chocolate perfectly.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 8h40m

Yield Makes 26

Number Of Ingredients 11

Ingredients

1 1/3 cups unbleached all-purpose flour
1/3 cup buckwheat flour
1/4 teaspoon baking soda
1 teaspoon kosher salt
10 tablespoons unsalted butter, room temperature
2/3 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract or paste
10 ounces semisweet chocolate chips, such as Guittard (1 1/2 cups)
Flaky sea salt, such as Jacobsen, for sprinkling

Steps:

In a small bowl, whisk together both flours, baking soda, and kosher salt. In the bowl of a mixer fitted with the paddle attachment, beat butter with both sugars on medium-high speed until pale and fluffy, about 4 minutes. Add egg, then vanilla; beat to combine. Reduce speed to low; add flour mixture and beat until just combined. Fold in chocolate. Cover with plastic wrap; refrigerate at least 8 hours and up to 2 days.
Preheat oven to 350 degrees. Remove dough from refrigerator and form into 1 1/2-inch balls (each about 2 heaping tablespoons). Place on parchment-lined baking sheets, 2 inches apart. Sprinkle a few grains of flaky salt on top of each ball. Bake, rotating pans once and banging firmly against a hard surface every few minutes, until cookies are just set and lightly golden around edges, 15 to 17 minutes. Let cool 5 minutes, then transfer to a wire rack and let cool completely.

SALTY BUCKWHEAT CHOCOLATE CHUNK COOKIES

Salty Buckwheat Chocolate Chunk Cookies image

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.

Provided by Sarah Jampel

Categories Bon Appétit Dessert Cookies Bake Chocolate Butter Egg Dark Chocolate Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly

Yield Makes 16-18

Number Of Ingredients 12

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

Steps:

Heat butter in a small saucepan over the lowest heat possible until melted (you don't want it to sputter or brown), about 5 minutes.
Meanwhile, whisk both flours, baking powder, baking soda, and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a medium bowl.
Scrape butter into a large bowl and add brown sugar and granulated sugar. Whisk vigorously until butter is absorbed into sugar, about 30 seconds. Add egg, then egg yolks, one at a time, whisking to combine after each addition; whisk in vanilla. Mixture should look much lighter in color and be almost creamy.
Add dry ingredients and use a rubber spatula or wooden spoon to stir until just incorporated and almost no dry streaks remain. Set aside a handful of chocolate, then add remaining chocolate to batter. Gently mix just to evenly distribute. Cover bowl with a kitchen towel (a silicone lid or plastic wrap also works) and chill 2 hours.
Place racks in upper and lower thirds of oven; preheat to 375°F. Line 2 baking sheets with parchment. Using a tablespoon, scoop out 2-Tbsp. portions of dough (or, if you have one, this is a leveled-off #30 cookie scoop or a heaping #40) and place 5 on each baking sheet, spacing evenly. Roll into balls and gently press 2-3 pieces of reserved chocolate onto the top of each one. It's okay to jam the chocolate on there-some pieces can even be vertical. Cover and chill any remaining dough.
Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until edges are golden brown and centers are puffed, 8-10 minutes.
Working one at a time, pull baking sheets out of the oven and tap lightly on the stove to deflate cookies. Sprinkle with Diamond Crystal kosher salt (if you're using Morton, skip it: the crystals are too large). Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
Let baking sheets cool, then turn parchment paper over. Repeat process with remaining dough, dividing evenly between baking sheets, to make 6-8 more cookies.
Do Ahead: Cookies can be baked 3 days ahead. Let cool; store airtight at room temperature.

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