Buckwheat Oat Chocolate Chip Cookies
Unique in all the best ways, these Oat and Buckwheat Chocolate Chip Cookies have a crisp exterior, a soft center, and incredible flavor.
- Prep Time: 00:10
- Cook Time: 00:10
- Total Time: 20 minutes
- Yield: 22 Cookies
- Category: Cookies
- Method: Baking
- Diet: Gluten Free
Ingredients
- 8 tablespoons (110 grams) unsalted butter, diced
- ½ cup (100 grams) granulated sugar
- ½ cup (100 grams) brown sugar (light or dark)
- 1 teaspoon coarse kosher salt (see note)
- 1 large egg
- ¼ cup (60 grams) whole milk or cream
- 1 teaspoon vanilla extract
- 1-1/2 cups (180 grams) buckwheat flour
- 1 cup (120 grams) oat flour (see note)
- 1 teaspoon baking soda
- Chocolate chips to your heart's content (or about 10 ounces)
Instructions
- Preheat the oven to 350ºF and place oven racks in the upper-middle and lower-middle parts of the oven. Line two baking sheets with parchment paper.
- Add the butter to a light-colored medium pot (see note). Turn the heat to medium and let the butter melt. Keeping watch, continue to cook the butter, stirring occasionally with a rubber spatula. It will foam at first, then it will pop and sizzle, and then the foaming will start to subside. Stir constantly after it stops popping and check to see if there are deeply golden solids forming at the bottom of the pot. It is done when the butter is deep yellow, with golden bits at the bottom and it smells intensely of nutty butter. Once ready, immediately turn off the heat and pour all of the browned butter, including the browned bits, into a heatproof bowl.
- While the butter is still hot, add the granulated sugar, brown sugar, and salt to it and whisk together. Next, add in the egg and whisk until the mixture is shiny.
- Add the milk and the vanilla and whisk until smooth.
- Add in the buckwheat flour, oat flour, and baking soda and mix together until fully combined.
- Add in at least 1 cup of chocolate chips and mix together.
- Scoop and roll the dough into balls about 2 tablespoons in size and place them spaced evenly apart on each baking sheet (about 11 per sheet). Stick additional chocolate chips on top of each cookie dough portion.
- Bake in the preheated oven until the cookies are puffed up, 9 to 11 minutes, switching and rotating the baking sheets halfway through baking.
- Transfer to a wire rack to cool. Let the cookies cool for at least 30 minutes before serving, as they will be too soft to handle at first.
Notes
You can substitute all-purpose flour for the oat flour. The resulting cookie will be slightly chewier with a less nuanced flavor. I truly recommend sticking with the combination of buckwheat and oat flour if you can, but the cookie turns out pretty good with all-purpose flour in place of the oat flour if needed.
As always, I recommend weighing your flour here! Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the measuring cup and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half. See this Salt Guide for more information about how salt affects your cooking and baking.
I recommend using a light-colored pot to brown the butter because it makes it easier to see the golden milk solids. If you don’t have a light-colored pot, that’s ok. Just make sure to use your other senses to assess when the browned butter is done. It should smell very fragrant and deeply of nutty butter.
I’ve tried every type of chocolate chip in this recipe over the years, including chopped chocolate, and they all work beautifully. Use whatever chocolate or chocolate chips you have on hand. My favorite combination is small chocolate chips mixed into the dough and larger ones pressed on top before baking.
Originally published in 2019, this recipe has been regularly re-tested and updated to ensure it remains perfect.