Ingredients for Chocolate Chunk Buckwheat Cookies
- Unsalted Butter
- ¾ cup packed light brown sugar
- 1 large egg
- Vanilla Extract
- ½ teaspoon almond extract
- Whole Wheat Pastry Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Buckwheat Groats
- Semisweet Chocolate
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How to Make Chocolate Chunk Buckwheat Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup packed light brown sugar until light and fluffy.
- Beat in 1 large egg, 1 teaspoon vanilla extract, and ½ teaspoon almond extract until well combined.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 cup buckwheat flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups semi-sweet chocolate chunks.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 3 inches between each cookie.
- Bake for 6 minutes, then rotate the baking sheets and bake for another 4-6 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, store in an airtight container for up to a week.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
72g
Fat
48g
Carbs
10g
