Buckwheat Chocolate-Chip Cookies with Sea Salt

sea salt buckwheat chocolate chip cookies
Photo: Mikkel Vang
Prep Time:
30 mins
Total Time:
8 hrs 40 mins

Just when you thought you'd tasted everything possible in chocolate chip cookies? Using a little buckwheat flour in addition to the usual all-purpose and a dash of sea salt gives these treats a toasty undertone that sets off the semisweet chocolate perfectly.


  • 1 ⅓ cups unbleached all-purpose flour

  • cup buckwheat flour

  • ¼ teaspoon baking soda

  • 1 teaspoon kosher salt

  • 10 tablespoons unsalted butter, room temperature

  • cup packed light-brown sugar

  • ½ cup granulated sugar

  • 1 large egg

  • ½ teaspoon pure vanilla extract or paste

  • 10 ounces semisweet chocolate chips, such as Guittard (1 ½ cups)

  • Flaky sea salt, such as Jacobsen, for sprinkling


  1. In a small bowl, whisk together both flours, baking soda, and kosher salt. In the bowl of a mixer fitted with the paddle attachment, beat butter with both sugars on medium-high speed until pale and fluffy, about 4 minutes. Add egg, then vanilla; beat to combine. Reduce speed to low; add flour mixture and beat until just combined. Fold in chocolate. Cover with plastic wrap; refrigerate at least 8 hours and up to 2 days.

  2. Preheat oven to 350 degrees. Remove dough from refrigerator and form into 1 1/2-inch balls (each about 2 heaping tablespoons). Place on parchment-lined baking sheets, 2 inches apart. Sprinkle a few grains of flaky salt on top of each ball. Bake, rotating pans once and banging firmly against a hard surface every few minutes, until cookies are just set and lightly golden around edges, 15 to 17 minutes. Let cool 5 minutes, then transfer to a wire rack and let cool completely.

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