Salty Buckwheat Chocolate Chunk Cookies Recipes

Steps:

• Heat butter in a small saucepan over the lowest heat possible until melted (you don't want it to sputter or brown), about 5 minutes.
• Meanwhile, whisk both flours, baking powder, baking soda, and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a medium bowl.
• Scrape butter into a large bowl and add brown sugar and granulated sugar. Whisk vigorously until butter is absorbed into sugar, about 30 seconds. Add egg, then egg yolks, one at a time, whisking to combine after each addition; whisk in vanilla. Mixture should look much lighter in color and be almost creamy.
• Add dry ingredients and use a rubber spatula or wooden spoon to stir until just incorporated and almost no dry streaks remain. Set aside a handful of chocolate, then add remaining chocolate to batter. Gently mix just to evenly distribute. Cover bowl with a kitchen towel (a silicone lid or plastic wrap also works) and chill 2 hours.
• Place racks in upper and lower thirds of oven; preheat to 375°F. Line 2 baking sheets with parchment. Using a tablespoon, scoop out 2-Tbsp. portions of dough (or, if you have one, this is a leveled-off #30 cookie scoop or a heaping #40) and place 5 on each baking sheet, spacing evenly. Roll into balls and gently press 2-3 pieces of reserved chocolate onto the top of each one. It's okay to jam the chocolate on there-some pieces can even be vertical. Cover and chill any remaining dough.
• Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until edges are golden brown and centers are puffed, 8-10 minutes.
• Working one at a time, pull baking sheets out of the oven and tap lightly on the stove to deflate cookies. Sprinkle with Diamond Crystal kosher salt (if you're using Morton, skip it: the crystals are too large). Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
• Let baking sheets cool, then turn parchment paper over. Repeat process with remaining dough, dividing evenly between baking sheets, to make 6-8 more cookies.
• Do Ahead: Cookies can be baked 3 days ahead. Let cool; store airtight at room temperature.

Steps:

• Preheat the oven to 375 degrees F. Line 3 sheet pans with parchment paper.
• In an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. On low speed, add the vanilla, then the eggs, one at a time. Scrape down the bowl again.
• Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don't overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1 3/4-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.

Steps:

• Place racks in upper and lower thirds of oven and preheat to 375°F. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.
• Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.
• Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1" apart. Sprinkle cookies with sea salt.
• Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely. DO AHEAD: Cookies can be made 1 day ahead. Store airtight at room temperature.

Steps:

• Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
• Melt the butter in a small pot over medium heat, swirling, until it's starting to foam and brown, 3 to 4 minutes. (Whisk the butter from time to time so that the solids don't stick to the bottom of the pot.) Let cool.
• Whisk the confectioners' sugar, cocoa powder and salt in a medium bowl, ridding it of as many lumps as possible. (If you really want to, feel free to sift everything.)
• Using a spatula, mix in the egg whites, whole egg and browned butter, stirring until you've got a good, smoothish mixture (any small lumps will take care of themselves), followed by the chocolate and any nuts you may want to add.
• Using a spoon, drop quarter-size blobs of dough (the texture is really somewhere between a dough and a batter) onto the baking sheet, spacing them about 2 inches apart (they spread a lot). Sprinkle with flaky salt and bake until the cookies have flattened considerably and look baked through and a little wrinkled, 6 to 8 minutes. Let cool before eating so they can firm up.

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and, with the mixer on low speed, slowly add to the butter mixture, mixing only until combined. Fold in the walnuts and chocolate chunks.
• Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven, sprinkle with flaked sea salt, and allow to cool slightly on the pan, then transfer to a wire rack to cool completely.

Steps:

• Preheat over to 375°F.
• In a stand mixer or bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg, vanilla, and almond extract until well mixed.
• In a small bowl, mix the flour, baking soda, salt and buckwheat, and add to the butter mixture, beating to incorporate. When the flour is mixed in, add the chocolate and stir until combined.
• Drop 2-tablespoon-size balls of dough onto ungreased sheet pans, leaving 3 inches of space between the balls. The cookies will spread while baking.
• Bake for 6 minutes, reverse the position of the pans in the oven, then bake for 4 to 6 minutes more. A pale, soft center surrounded by golden brown cookie is the desired result.
• Let the cookie cool on the pans for 5 minutes, then transfer to cooling racks with a spatula. Let cool completely before storing in an airtight container for up to a week.