I have always been fascinated by how a single ingredient can completely transform a classic recipe, and these Buckwheat-Cardamom Chocolate Chunk Cookies are a perfect example. They take the beloved chocolate chip cookie and elevate it to a new level of sophistication. The buckwheat flour lends a wonderfully nutty, earthy flavor and a hearty texture, which is beautifully complemented by the warm, aromatic spice of cardamom.
You are going to be completely captivated by these cookies. They are a true sensory experience, with a complex flavor profile that is both familiar and excitingly new. The combination of semisweet and bittersweet chocolate creates deep, rich pockets of molten chocolate, while the final sprinkle of coarse sea salt provides the perfect finishing touch. These are not your average chocolate chip cookies; they are a truly special treat.
The Ingredients for Your Chocolate Chunk Cookies
- 16 tablespoons (227 g) unsalted butter, room temperature
- 2 large eggs
- 1 cup (213 g) dark brown sugar, packed
- 1/2 cup (99 g) granulated sugar
- 2 teaspoons King Arthur Pure Vanilla Extract
- 2 1/4 cups (270 g) Birkett Mills Buckwheat Flour
- 2/3 cup (113 g) semisweet chocolate, wafers or chopped from a bar
- 2/3 cup (113) bittersweet chocolate, wafers or chopped from a bar
- 1 teaspoon cardamom, to taste
- 1 teaspoon table salt
- 1 teaspoon baking soda
- Coarse salt, to sprinkle on top
How to Create Your Buckwheat-Cardamom Cookies
Step 1: Cream the Butter and Sugars
First, in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the room temperature butter, dark brown sugar, and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
Step 2: Combine the Wet and Dry Ingredients
Beat in the eggs one at a time, followed by the vanilla extract, until everything is well combined. In a separate medium bowl, whisk together the buckwheat flour, ground cardamom, table salt, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Gently fold in the semisweet and bittersweet chocolate chunks.
Step 3: Chill the Dough
Cover the dough and chill it in the refrigerator for at least 1 hour, or up to overnight. This step is crucial; it allows the buckwheat flour to fully hydrate and the flavors to meld, and it prevents the cookies from spreading too much during baking.
Step 4: Bake to Perfection
When you’re ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the chilled dough into rounded tablespoons or quarter-cup balls for larger cookies. Place them a few inches apart on the prepared baking sheets. Sprinkle the tops with a little coarse salt. Bake for 12-15 minutes, or until the edges are set and the centers are still slightly soft. Let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
My Best Tips for These Buckwheat Cookies
My Secret for the Best Flavor and Texture
Using high-quality chocolate, chopped from a bar instead of chips, is the secret to creating those incredible molten pools and textural contrast in your cookies. Chocolate bars have a different composition than chips (which are designed to hold their shape), and they melt beautifully into the cookie, creating both fine shards and larger chunks.
Don’t Skip the Chill Time
Chilling the dough is an absolutely essential step for this recipe. Buckwheat flour behaves differently than all-purpose flour, and it needs time to absorb the liquid in the dough. Chilling also firms up the butter, which is key to controlling the spread of the cookies and achieving a thick, chewy texture.
The Magic of Cardamom
Cardamom is a wonderfully aromatic spice with a complex flavor that is both citrusy and floral. It’s a perfect pairing for the nutty buckwheat and the rich chocolate. Start with the recommended amount, but feel free to adjust it to your taste. A little goes a long way in adding a unique and sophisticated note to these cookies.
Delicious Variations to Try
These Buckwheat-Cardamom Chocolate Chunk Cookies are a fantastic starting point for your own creative additions. You could substitute the cardamom with other warm spices like cinnamon or ginger for a different flavor profile. For an extra nutty crunch, you could add a cup of toasted walnuts or pecans to the dough along with the chocolate chunks. For a different kind of sweetness, you could even swap some of the chocolate for chopped dried cherries or cranberries.
FAQs
What does buckwheat flour taste like?
Buckwheat flour has a distinctively robust, nutty, and slightly earthy flavor. It’s much more assertive than all-purpose flour and gives baked goods a hearty, whole-grain character. It pairs beautifully with strong flavors like chocolate, coffee, and nuts.
Are these cookies gluten-free?
Yes! Despite its name, buckwheat is not a type of wheat; it’s actually a seed. This means that 100% buckwheat flour is naturally gluten-free, making these cookies a wonderful option for those with gluten sensitivities.
Why did my cookies spread so much?
Excessive spreading is usually caused by one of two things: either your butter was too soft (verging on melted) when you creamed it with the sugar, or you didn’t chill the dough for long enough. Ensuring your dough is thoroughly chilled before it goes into the oven is the best way to prevent flat cookies.
Buckwheat-Cardamom Chocolate Chunk Cookies
- Total Time: 95
- Yield: 24 cookies 1x
Description
These Buckwheat-Cardamom Chocolate Chunk Cookies elevate the classic by introducing the nutty, earthy flavor of buckwheat flour and the warm, aromatic spice of cardamom. This recipe creates a sophisticated cookie with a complex flavor, deep pockets of molten chocolate, and a final sprinkle of sea salt for a truly special treat.
Ingredients
16 tablespoons (227 g) unsalted butter, room temperature
2 large eggs
1 cup (213 g) dark brown sugar, packed
1/2 cup (99 g) granulated sugar
2 teaspoons vanilla extract
2 1/4 cups (270 g) buckwheat flour
2/3 cup (113 g) semisweet chocolate, wafers or chopped from a bar
2/3 cup (113) bittersweet chocolate, wafers or chopped from a bar
1 teaspoon cardamom, to taste
1 teaspoon table salt
1 teaspoon baking soda
Coarse salt, to sprinkle on top
Instructions
Cream the Butter and Sugars:
In a large bowl, beat the room temperature butter, dark brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Combine the Wet and Dry Ingredients:
Beat in the eggs one at a time, followed by the vanilla. In a separate bowl, whisk together the buckwheat flour, cardamom, table salt, and baking soda. Gradually add the dry ingredients to the wet mixture until just combined. Fold in the chocolate chunks.
Chill the Dough:
Cover the dough and chill in the refrigerator for at least 1 hour. This crucial step allows the buckwheat flour to hydrate and prevents the cookies from spreading.
Bake to Perfection:
Preheat your oven to 350°F (175°C). Scoop the chilled dough into rounded tablespoons. Place a few inches apart on a parchment-lined baking sheet and sprinkle the tops with coarse salt. Bake for 12-15 minutes, until the edges are set and the centers are still slightly soft. Let the cookies cool on the pan for a few minutes before transferring to a wire rack.
Notes
Use Chopped Chocolate:
For the best molten pools of chocolate, use high-quality chocolate chopped from a bar instead of chips. Bar chocolate melts differently, creating a superior texture with both fine shards and larger chunks.
Don’t Skip Chilling:
Chilling the dough for at least one hour is essential. Buckwheat flour needs time to absorb the liquid, which helps control the spread and creates a thick, chewy texture.
Naturally Gluten-Free:
Despite its name, buckwheat is not wheat. Pure buckwheat flour is naturally gluten-free, making these cookies a wonderful option for those with gluten sensitivities.
- Prep Time: 20
- Cook Time: 15
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 20g
- Sodium: 100mg
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: buckwheat cookies, cardamom cookies, chocolate chunk cookies, gluten-free cookies, gourmet cookies, chocolate chip cookies
