Salty Buckwheat Chocolate Chunk Cookies Recipes

LOW FODMAP SALTED BUCKWHEAT CHOCOLATE CHUNK COOKIES

Steps:

• Whisk together the flour, buckwheat, baking powder, baking soda and 1 ¼ teaspoons kosher salt to aerate and combine. Set aside.
• Melt the butter in a large bowl in the microwave (in which case this can be a one-bowl recipe) or melt in a saucepan then transfer to a large mixing bowl.
• Whisk in both sugars until the mixture is lightened in color and creamy in texture, which is more than you might usually do for chocolate chunk cookies. Whisk in vanilla extract, then whisk in the egg yolks and egg, one at a time, until everything is well combined.
• Add dry ingredients and use a silicone spatula or sturdy wooden spoon to stir until a few floury streaks remain. Add about three-quarters of the chopped chocolate, mixing just to distribute. Cover bowl with plastic wrap and refrigerate for 2 hours. (You can refrigerate overnight if you like).
• Position racks in upper and lower third of oven. Preheat to 375°F (190°C). Line two half-sheet pans with parchment paper. Create 2-inch (5 cm) balls - we like using a trusty scoop -and space 6 of them evenly apart on each prepared pans (see images). Top with extra pieces of chocolate. Keep extra dough chilled as first batches bake.
• Bake cookies, rotating pans top to bottom and front to back halfway through, until edges are golden brown, but centers are still a bit soft, 8 to 10 minutes. Remove pans from oven and tap on a sturdy heatproof surface to slightly deflate cookies. Immediately sprinkle with extra salt and cool pans on racks. Repeat with remaining dough.
• Cookies are amazing slightly warm and once cooled can be stored at room temperature in an airtight container for up to 3 days.

SALTY BUCKWHEAT CHOCOLATE CHUNK COOKIES

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.

SALTED CHOCOLATE CHUNK SHORTBREAD COOKIES

Steps:

• Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it's super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour.
• Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don't worry about getting it totally perfect. (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.
• Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges).
• Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together - the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won't spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.

SALTY CHOCOLATE CHUNK COOKIES

Steps:

• Place racks in upper and lower thirds of oven and preheat to 375°F. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.
• Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.
• Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1" apart. Sprinkle cookies with sea salt.
• Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely. DO AHEAD: Cookies can be made 1 day ahead. Store airtight at room temperature.