Unique in all the best ways, these Oat and Buckwheat Chocolate Chip Cookies have a crisp exterior, a soft middle and the most amazing flavor. They’re quick to make and even quicker to disappear from the plate. They’re naturally gluten-free, but a cookie everyone is going to love.
- ½ cup unsalted butter, diced
- ½ cup (100 grams) granulated sugar
- ½ cup (100 grams) brown sugar (light or dark)
- 3/4 teaspoon salt
- 1 large egg
- ¼ cup (60 grams) whole milk
- 1 teaspoon vanilla extract
- 1–1/2 cup (180 grams) buckwheat flour
- 1 cup (120 grams) oat flour (see note)
- 1 teaspoon baking soda
- Chocolate chips until your heart’s content (or about 10 ounces)
- Preheat oven to 350º and line two baking sheets with parchment paper.
- Brown the butter: Add the butter to a light-colored medium pot (see note). Turn the heat to medium and let the butter melt. Keeping watch, let the butter continue to cook, stirring occasionally with a rubber spatula so it cooks evenly. 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 at the bottom of the pop. It is done when the butter is a deep yellow, with golden bits at the bottom and it smells intense. Once ready, immediately turn off the heat, pour all of the butter, including the browned bits into a heat proof 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 together, 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 dough into balls about 2 tablespoons in size and place about 11, evenly spaced apart on each baking sheet. Stick additional chocolate chips on top of the cookie dough.
- Bake in the preheated oven for 9-11 minutes, or until the cookies are puffed up.
- Let the cookies cool for at least 30 minutes, as they will be too soft to handle at first.
You can substitute all-purpose flour for oat flour. The resulting cookie is slightly chewier with a bit of a less nuanced flavor. I truly recommend sticking with the combination of buckwheat and oat flour, but the cookie turns out pretty good with all-purpose flour in place of the oat flour.
As always, I recommend weighing your flour here! It makes a big difference if you use too much or too little flour. If you really won’t weigh your ingredients, spoon them into the measuring cup and sweep off any excess. Don’t scoop the flour into the measuring cup.
I recommend 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 other senses to check when the browned butter is done. IT should smell very fragrant of deeply nutty butter.
Let’s talk chocolate chips: I’ve used ALL the types of chocolate chips on this cookie over the years, including chopped chocolate. They all taste good. So use whatever chocolate and chocolate chips you want here. A mix of small chocolate chips in the dough and large ones on top of the dough before baking is my favorite combo.
Keywords: Buckwheat Chocolate Chip Cookies