Buckwheat cardamom chocolate chip cookies made with healthy buckwheat flour and a hint of warm cardamom. Deep dark chocolate rounds out the profile of a very special cookie!
buckwheat cardamom chocolate chip cookies
Buckwheat chocolate chip cookies aren’t new to me, I’ve had a recipe on the site for years. But this one is different enough to warrant a separate look. Cardamom, for one thing. The warm spice is unexpected in a chocolate chip cookie. The combo of buckwheat and cardamom really makes you stop and think. You can’t just power through this cookie like you usually do, each bite demands to be savored. They’re crisp on the outside with a nice chew and and plenty of chocolate in every bite. Just when you thought you’d been there and done that with chocolate chip cookies.
I’m always looking for new and interesting recipes, and when I find a winner, I like to share it with you guys. This unusual cookie comes from King Arthur Flour, and it’s definitely worth your attention. I did modify it a bit, as the original recipe uses 100% buckwheat flour, while I mixed the buckwheat flour with all purpose. I know you’re going to love these!
what you’ll need
- buckwheat flour + all purpose flour
- these cookies can be made with 100% buckwheat flour (which would make them gluten free,) but I chose to combine the buckwheat with all purpose flour for a slightly lighter texture and flavor. If you’re new to buckwheat this is a good way to get acquainted.
- brown and white sugar
- this recipe starts with browned butter which lends a rich nutty flavor to the cookies. See instructions and a how to video in the recipe card below.
- chocolate chips
- I went with my favorite dark chocolate chips from Nestle, but it occurred to me that these cookies would be pretty good with milk chocolate chips, too. The original recipe uses chopped chocolate which is great, too.
- vanilla extract
- baking soda
- the salt’s an integral part of this flavor journey ~ sprinkling a bit on top of the cookie before it bakes means you get a hit of salt right from the start.
what does buckwheat taste like?
I love the flavor ~ the first word that comes to mind is rich. It’s earthy, and has an almost chocolatey flavor to it that lends itself to sweet as well as savory recipes. The flavor is strong, so I don’t usually use buckwheat flour by itself, I’ll combine it with all purpose flour like I did in my Buckwheat Biscuits.
why bake with buckwheat?
Buckwheat is the seed of a wild grass, so it isn’t actually a grain at all. It’s naturally gluten free, and packed with protein and fiber. It adds flavor and a healthy boost to all kinds of baked goods, try it and see. Start by substituting about 1/4 to 1/3 of the all purpose flour in a recipe with buckwheat and see what you think. Try adding some to your favorite brownies or scones.
what makes these buckwheat cardamom chocolate chip cookies special
Where to start?
- The obvious answer is that this cookie gets lots of complexity from the earthy buckwheat and the warm cardamom.
- Cardamom is a bit more complex than cinnamon, it’s softer and more nuanced. The unexpected spice makes you pay closer attention to each bite and takes the whole experience of eating a cookie up a notch.
- Buckwheat has an unusually satisfying flavor, so these cookies feel like real food, not just empty calories.
- But let’s not forget the browned butter! That just adds another layer of deliciousness to an already complex cookie.
more chocolate chip cookies, please!
- Perfect Chocolate Chip Cookie Bars
- Thin and Crispy Chocolate Chip Cookies
- DoubleTree Chocolate Chip Cookie Recipe ~ the secret’s out!
- Soft Batch Chocolate Chip Cookies
- Soft Batch Oatmeal Chocolate Chip Cookies
- Chewy Chocolate Chip Pumpkin Cookies!
- Flourless Peanut Butter Chocolate Chip Cookies
Buckwheat Cardamom Chocolate Chip Cookies
- 16 Tbsp unsalted butter (2 sticks), room temperature ~ divided.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
- 1 1/4 cup all purpose flour
- 1 cup buckwheat flour
- 1 tsp coarse salt or sea salt
- 1 tsp baking soda
- 1 tsp ground cardamom
- 1 1/3 cup dark chocolate chips, I used Nestle
- Preheat oven to 375F and prep baking sheets by lining with a sheet of parchment paper.
- In a small saucepan, brown 1 stick of butter* (this is only half the butter). Once browned, remove from the heat and allow to cool for 10-20 minutes.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, add the remaining 1 stick of butter and the brown sugar. Beat for about 3-5 minutes.
- Add the cooled browned butter, vanilla, and granulated sugar to the bowl and beat for about 2 more minutes until well combined and fluffy.
- Add both eggs and beat for about 1 more minute, scraping down the sides of the bowl as necessary.
- Add the flour, salt, baking soda, and cardamom to the bowl and mix everything gently until just combined. Finally, fold in the chocolate chips.
- Using a 1/4 cup scoop, scoop the dough into balls and set on a lined baking sheet to cool for about an hour in the fridge.
- To bake, put 4 cookies to a prepared baking sheet, leaving plenty of room between them. Sprinkle lightly with salt and bake for about 10-11 minutes.
- Let the cookies cool for a few minutes to allow them to firm up before moving them to a rack.
- Enjoy! Cookies will keep well loosely covered on the counter. Freeze for longer storage.