Martha Stewart Buckwheat Chocolate-Chip Cookies with Sea Salt

Martha Stewart Buckwheat Chocolate-Chip Cookies with Sea Salt turn buckwheat flour, butter and semisweet chocolate into toasty, chewy cookies in 8 hours of chilling plus a quick bake. Save this easy cookie recipe for bake sales, holiday cookie boxes or cozy fall afternoons, because it's a make-ahead dough.

Chill the dough for at least 8 hours before you bake, because that rest firms the butter and deepens the toasty flavor. Skip it and the cookies spread thin and taste flat.

Martha shares a recipe from baker Umber Ahmad that swaps a little all-purpose flour for buckwheat, which gives the cookie a nutty undertone. The pan also gets banged firmly on a hard surface during baking, which makes the centers dense and the edges crinkled.

Martha Stewart Buckwheat Chocolate-Chip Cookies with Sea Salt

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

26

servings

Prep time

30

minutes

Cooking time

17

minutes

Calories

160

kcal

Buckwheat flour gives these cookies a nutty, toasty chew, while semisweet chocolate melts into pockets of gooey richness. A final pinch of flaky salt on each one sharpens the sweetness.

Ingredients

• 1 1/3 cups unbleached all-purpose flour
  

• 1/3 cup buckwheat flour
  

• 1/4 teaspoon baking soda
  

• 1 teaspoon kosher salt
  

• 10 tablespoons unsalted butter, room temperature
  

• 2/3 cup packed light-brown sugar
  

• 1/2 cup granulated sugar
  

• 1 large egg
  

• 1/2 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

• Mix the dry ingredients: Whisk 1 1/3 cups all-purpose flour, 1/3 cup buckwheat flour, 1/4 teaspoon baking soda and 1 teaspoon kosher salt in a small bowl. Set it aside while you cream the butter.
• Cream butter and sugars: Beat 10 tablespoons room-temperature butter with 2/3 cup light-brown sugar and 1/2 cup granulated sugar in a mixer fitted with the paddle. Run it on medium-high speed for about 4 minutes, until pale and fluffy.
• Add egg and vanilla: Beat in the egg, then the 1/2 teaspoon vanilla, until everything is combined. This keeps the batter smooth before the flour goes in.
• Fold in flour and chocolate: Reduce the speed to low and add the flour mixture, beating just until combined. Then fold in the 10 ounces of chocolate chips by hand.
• Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 8 hours and up to 2 days. The dough bakes up thicker and more flavorful after a long rest.
• Preheat and shape: Heat the oven to 350°F, then pull the dough from the fridge. Roll it into 1 1/2-inch balls, about 2 heaping tablespoons each.
• Arrange and salt: Place the balls on parchment-lined baking sheets, 2 inches apart. Sprinkle a few grains of flaky sea salt on top of each one.
• Bake the cookies: Bake for 15 to 17 minutes, rotating the pans once and banging them firmly against a hard surface every few minutes. They are done when just set and lightly golden around the edges.
• Cool completely: Let the cookies sit on the pan for 5 minutes. Then move them to a wire rack to cool completely, which sets the chewy centers.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Reynolds unbleached parchment paper, Checkered Chef cooling racks, Maldon sea salt flakes, 2 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long can I keep the cookie dough in the fridge?

The dough keeps for up to 2 days, covered tightly with plastic wrap. It needs at least 8 hours, so mix it the night before for the best flavor and texture.

Can I use only all-purpose flour instead of buckwheat flour?

You can, and the cookies will still be good, but they lose that toasty, nutty undertone. If you want a mild swap, use whole wheat flour for the 1/3 cup, though the flavor will be less distinct.

How should I store the baked cookies?

Keep them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed bag and thaw them on the counter.

Can I bake them without a mixer?

Yes, a hand mixer works fine for creaming the butter and sugars, though it may take a minute or two longer. You can also beat by hand with a wooden spoon if the butter is very soft, but the dough will be less fluffy.

What is the most common mistake with these cookies?

Skipping or shortening the chill time is the biggest one, because warm dough spreads too much and bakes flat. Using butter that is too soft or melted causes the same problem, so aim for room-temperature butter that still holds its shape.