These can be made by hand, with a hand mixer, or with a stand mixer.
Another buckwheat recipe I think you will like is this one, on how to cook buckwheat groats.
Tips for baking with buckwheat flour
- Binding with Eggs: Buckwheat requires a binder to hold your cookies together. In this case, eggs will play that crucial role, providing the necessary structure for your baked treats.
- Texture Differences: Expect variations in texture when baking with buckwheat instead of refined flour. Buckwheat imparts a unique nutty flavor and can result in slightly denser cookies, contributing to a heartier eating experience.
- Baking Time Caution: Be cautious with baking time. Buckwheat has a tendency to absorb more moisture than refined flour, so be mindful not to overbake your cookies. Overbaking can lead to dryness, affecting the overall enjoyment of your treats.
- Cooling for Firmness: Allowing your cookies to cool on the baking sheet before transferring them to a cooling rack is a smart move. This cooling process helps your cookies firm up and sets their texture.
- Embrace the Nuttiness: The distinct nutty flavor of buckwheat is a wonderful characteristic. Embrace and relish this unique taste that sets your buckwheat flour cookies apart from the ordinary.
- Buckwheat Flour: A nutty and earthy alternative to traditional flour, buckwheat flour is a gluten-free flour that adds its distinctive flavor and benefits to these cookies. You can find the buckwheat flour at your local grocery store, at a health food store, or online.
- Butter: Providing richness and flavor, butter forms the base of your cookie dough, creating a tender and indulgent treat. It is really important that the butter be softened at room temperature. You do not want melted butter or hard butter in this recipe for the best results. Vegan butter can also be used for dairy-free or vegan.
- Brown Sugar: Brown sugar adds depth and moisture to the cookies, contributing to their chewy texture and providing a subtle caramel note. You can use either light brown sugar or dark, I prefer dark brown sugar for a more intense flavor.
- Granulated Sugar: Granulated sugar (white sugar) adds sweetness and helps create a balanced texture in your cookies, ensuring they're both crisp and chewy.
- Egg: The binding agent that brings the dough together, eggs provide structure and moisture, helping your cookies achieve the desired consistency. Be sure it is a large egg, medium is too small for this recipe.
- Vanilla: Pure vanilla extract infuses the cookies with a warm and inviting aroma while enhancing the overall flavor profile.
- Salt: A small amount of salt intensifies the flavors and balances the sweetness, ensuring a well-rounded taste. kosher salt is my go-to.
- Chocolate Chips: These add a rich sweetness to your cookies. Dark chocolate chips or chocolate chunks are my personal favorite!
How to make buckwheat chocolate chip cookies
- Combine Dry Ingredients: In a small bowl, whisk together the buckwheat flour, baking soda, and a pinch of salt. This initial step ensures that the dry ingredients are evenly distributed throughout the cookie dough, resulting in consistent texture and flavor.
- Cream Butter and Sugars: In another medium bowl, use an electric mixer to blend the softened butter, brown sugar, and granulated sugar. I do this on medium-high speed for 3-5 minutes. You are looking for the mixture to become light and fluffy. This step helps incorporate air into the dough, contributing to the cookies' softness and structure.
- Incorporate Wet Ingredients: Add the egg and vanilla extract to the butter-sugar mixture. Mix gently until the egg and vanilla are fully combined. Be careful not to overmix at this stage; just enough mixing ensures the wet ingredients are evenly incorporated without making the dough tough.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the wet mixture. Mix gently, only until the ingredients are combined. Avoid overmixing, as excessive mixing can lead to tough cookies. The goal is to create a cohesive dough with an even distribution of ingredients.
- Add Chocolate Chips: Gently fold the chocolate chips into the dough. This addition adds pockets of chocolatey goodness throughout the cookies, enhancing their flavor and texture.
- Chill the Dough: Cover the cookie dough with plastic wrap or a lid and refrigerate it for a minimum of 4 hours, or even better, overnight. Chilling allows the flour to hydrate. It also helps prevent cookies from spreading excessively during baking, resulting in thicker cookies. I actually usually prefer to bake these the next day after chilling overnight. You can see below the difference in chilling times and how it affects the final bake. Although let's be real, this is a great cookie no matter what!
- Preheat and Bake: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Using a cookie scoop or spoon, portion out the dough onto a lined baking sheet. Bake the cookies for about 10-12 minutes, until the edges turn golden brown. Keep a close watch, as baking time may vary depending on your oven.
- Cooling Process: Once out of the oven, let the cookies cool on the sheet pan for a few minutes. This helps them set and avoids immediate breakage. Then, carefully transfer them to a wire rack to cool further. Allow the cookies to cool longer before eating; this patience results in cookies that hold their shape and texture.
Buckwheat and its history
Buckwheat, often regarded as both a whole grain and an ancient grain, holds a unique place in the culinary world due to its distinctive qualities and history. Despite its name, buckwheat isn't related to wheat at all; rather, it's a plant belonging to the Polygonaceae family.
As an ancient grain, buckwheat has been cultivated for thousands of years, particularly in regions like Asia and Eastern Europe. Its endurance through time attests to its value as a dietary staple.
What sets buckwheat apart from other grains is its gluten-free status, making it a reliable choice for those with gluten sensitivities or celiac disease. Despite lacking gluten, buckwheat exhibits impressive binding properties when ground into flour, making it an excellent option for various recipes – from buckwheat pancakes and crepes to bread and muffins. Its deep, nutty flavor is also distinctive, lending a hearty and earthy quality to dishes.
What is a buckwheat groat?
A buckwheat groat is the hulled seed of the buckwheat plant (Fagopyrum esculentum). It's the raw, unprocessed form of buckwheat before it's ground into flour or used in cooking. Buckwheat groats are small, triangular seeds that vary in color, ranging from light tan to dark brown.
The term "groat" is used to describe whole, hulled grains that have had only the outer husk removed. In the case of buckwheat, the hull is removed to reveal the edible inner seed. This process leaves the groats with their bran intact.
How to make your own buckwheat flour in the blender
- Buckwheat Groats: Start with raw buckwheat groats.
- Measure the Groats: Depending on how much flour you need, measure out the desired amount of buckwheat groats. Keep in mind that the groats will expand slightly when ground into flour.
- Grind in Batches: Depending on the capacity of your food processor or high-speed blender, you might need to grind the buckwheat groats in batches. Overloading the machine can hinder the grinding process.
- Pulse or Blend: Add a portion of the buckwheat groats to the food processor or blender. If your machine has a pulse function, use short pulses to prevent the motor from overheating. If not, blend in short bursts, then stop and scrape down the sides.
- Observe Consistency: As you process the groats, they will gradually transform into fine powder. Keep an eye on the texture, and continue blending until you achieve the desired consistency. It may take a couple of minutes of blending to reach fine flour.
- Sieve or Sift (Optional): If you prefer an even finer flour, you can pass the ground buckwheat through a fine mesh sieve or sifter to remove any larger particles. Note: I do not sift my buckwheat flour, I want to use the whole grain.
- Repeat with remaining Groats: If you're grinding the groats in batches, repeat the process until all the groats are ground into flour.
- Store in Airtight Container: Once you've ground all the groats, transfer the buckwheat flour to an airtight container. Label the container with the date and use it within a reasonable time frame to ensure freshness.
Tips and tricks
- Use Fresh Buckwheat Flour: Ensure your buckwheat flour is fresh, as older flour might have a more pronounced bitter taste. Grinding your own buckwheat flour from groats just before baking can result in a better flavor.
- Chill the Dough: Allow the cookie dough to chill in the refrigerator for at least 4 hours, or even overnight. Chilling helps the cookies hold their shape and prevents excessive spreading during baking.
- Portion and Shape: Use a cookie scoop or spoon to portion out the cookie dough onto the baking sheet. Lightly press down on each cookie to shape them slightly, as buckwheat cookies don't spread as much as those made with regular flour.
- Keep an Eye on Baking Time: Monitor the baking time closely, as buckwheat flour can absorb more moisture and might require slightly less baking time than traditional cookies. Start checking for doneness a few minutes earlier than the suggested time.
- Use High-Quality Chocolate: Opt for high-quality chocolate chips or chunks. Their rich flavor will complement the nuttiness of the buckwheat flour and elevate the overall taste.
- Enjoy Freshly Baked: Buckwheat cookies are often best enjoyed within the first day or two of baking when their texture and flavor are at their prime.
- Storage: Store leftover cookies in an airtight container to maintain freshness. If the cookies tend to soften, placing a slice of bread in the container can help prevent this.
- Add Nuts or Seeds: Enhance the texture and flavor of your cookies by incorporating chopped nuts or seeds, such as walnuts, pecans, or sunflower seeds.
- Flavor Enhancements: Consider adding a touch of cinnamon or nutmeg to enhance the flavor profile of your cookies. These spices complement the nutty taste of buckwheat.
- Practice Patience: Let the cookies cool slightly on the baking sheet before transferring them to a cooling rack. This helps them set without falling apart.
Buckwheat Chocolate Chip Cookies Recipe
- 1 stand or hand mixer
- 1 ¾ cups buckwheat flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup softened butter
- ⅔ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- ¾ cup chocolate chips
- Combine the flour, baking soda, and salt in a small bowl and set aside.
- In your stand mixer or medium-sized bowl, add the butter, brown sugar, and granulated sugar.
- Mix until the butter-sugar mixture is fluffy and light.
- Add in the egg and vanilla. Mix only until the mixture is combined, don't overmix.
- Next, add in the flour mixture and mix to combine.
- Last are the chocolate chips. Mix to combine then chill the batter for at least 2 hours- I prefer 6 hours to overnight personally.
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Scoop your cookies onto the baking sheet, giving them a few inches to spread.
- Bake for 10-12 minutes until the edges are very lightly browned.
- Remove from the oven and let them cool for a few minutes on the pan. Then, carefully remove them and place them on a cooling rack to finish cooling.
- It is important to let these cool as they will fall apart if you don't!