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