Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Buckwheat Chocolate-Chip Cookies with Sea Salt Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 26, 2020 Print Rate It Share Share Tweet Pin Email Photo: Mikkel Vang Prep Time: 30 mins Total Time: 8 hrs 40 mins Yield: 26 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. Ingredients 1 ⅓ cups unbleached all-purpose flour ⅓ cup buckwheat flour ¼ teaspoon baking soda 1 teaspoon kosher salt 10 tablespoons unsalted butter, room temperature ⅔ 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 Directions 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. 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. Rate it Print