Complex and flavorful, these gluten-free chocolate chip cookies are the perfect twist on a classic. I love these when I’m looking for something a little homier and fancier (if it’s possible to do both of those). I’d recommend light buckwheat flour because darker buckwheat flour might be too strong, but you’re always welcome to experiment, and please report back!
These are chewy when warm and crispy when cooled — the perfect crowd-pleaser!
Total time: 30 min. Makes 12 huge or about 20 well-sized cookies.
Materials: Mixing bowl; scale; cookie or toaster tray. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 1 ½ sticks butter, softened
- 250g granulated sugar
- 40g Demerara sugar (can replace with brown sugar)
- 1 egg
- ½ tsp vanilla (optional)
- ¼ tsp salt
- 200g buckwheat flour
- ½ tsp baking soda
- Chopped chocolate (I like 88% dark for these) and/or crushed nuts
- Flaked salt for topping (optional)
Instructions:
- Soften the 1 ½ sticks of butter (I usually gently microwave). In a mixing bowl, mix together the softened butter, 250g (~1 ¼) cups granulated sugar, and 40g Demerera sugar to a smooth paste. Then stir in the 1 egg, vanilla, and salt.
- Mix in the 200g buckwheat flour and ½ tsp baking soda.
- Add in chopped chocolate and extras as desired. Scoop or shape into balls.
- Bake at 350˚F for ~13 min. Take out the pan and tap it hard on a surface so that the centers deflate. Let cool slightly on pan before transferring to rack. Chewiest straight out of the oven 🙂 Perfectly crispy a couple hours later 🙂