Buckwheat Cardamom Chocolate Chip Cookies
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!
Servings: 16 cookies
Video
Ingredients
- 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
Instructions
- 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.
Notes
*To brown butter: melt it in a saucepan over medium heat and continue to cook, swirling or stirring often, until it turns a nutty brown. The butter will foam up first as it releases moisture, and then you will start to see little brown specks appear. Those are the milk solids toasting. Watch it carefully so it doesn't burn.
To freeze baked cookies: Let the cookies cool completely, then load into a freezer safe container or heavy duty zip lock freezer bag and freeze for up to 3 months.
To freeze unbaked cookies: Put the balls of dough on a lined baking sheet and put it in the freezer just until the dough has frozen solid. Then you can put the frozen balls into a heavy duty zip lock freezer bag or other freezer safe storage container. When ready to bake, pull them out of the freezer and let them soften a bit at room temperature before baking, as above. (They don't have to completely thaw.) They'll take slightly longer in the oven.
Recipe lightly adapted from King Arthur Flour
Nutrition
Calories: 328 kcal · Carbohydrates: 41 g · Protein: 4 g · Fat: 17 g · Saturated Fat: 12 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.5 g · Cholesterol: 51 mg · Sodium: 244 mg · Potassium: 180 mg · Fiber: 2 g · Sugar: 25 g · Vitamin A: 381 IU · Vitamin C: 0.1 mg · Calcium: 69 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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