Buckwheat Chocolate Chip Cookies with Brown Butter

Buckwheat Chocolate Chip Cookies with Brown Butter. Packed with earthy and nutty flavors, perfectly sweet, delicious and easy to make. The most perfect way to start off your weekend!

BUCKWHEAT CHOCOLATE CHIP COOKIES INGREDIENTS

gluten-free blend or all purpose flour

buckwheat flour

grass-fed butter

coconut sugar or brown sugar

raw sugar

eggs

pure vanilla extract

baking soda

Sea salt flakes

chocolate chips or chocolate chunks

HOW TO MAKE BUCKWHEAT COOKIES IN A FEW EASY STEPS

1. First, brown the butter (fin the instructions below)

2. Mix the butter with coconut and raw sugar well. Add in eggs and vanilla and whisk until fluffy. 

3. Add all-purpose and buckwheat flour, baking soda, baking powder and salt. Stir until combined. 

4. Fold in chocolate chunks and refrigerate the dough for 1 to 2 hours.

5. Preheat the oven to 380F and line a baking pan with parchment paper. Using a cookie scooper, scoop out the cookie dough onto a prepared baking pan. Roll each scoop into a ball (that will make cookies more even) and press a couple of chocolate chunks on the each ball.  Refrigerate the remaining dough.

6. Bake cookies until the edges are golden brown, 9-10 minutes. Pull out of the oven and tap the top of each cookie lightly with a spatula, to flatten the cookies. Let the cookies cool on a wire rack for a couple of minutes and then transfer to a wire rack to cook completely. Sprinkle with a sea salt.

WHAT IS BROWN BUTTER

Browning butter will change the flavor of any dish. It’s basically a process of cooking the butter on a slow heat for about 10 minutes. It helps to develop an amazing nutty flavor. You can use it in baking goods, with different sauces, pastas and vegetables.

HOW TO BROWN BUTTER?

Place a desired amount of butter on a skillet over medium heat. I recommend a light colored pan as it helps to see when the butter is browned perfectly. Let the butter melt, stirring constantly. After the butter has melted, keep cooking until it turns a beautiful brown color and you can smell a toasted aroma. It will take around 8-10 minutes. You will see a big amount of dark bits, don’t get rid of those! That’s where all the flavor comes from.  Remove from heat and pour into a bowl. 

If you make these buckwheat chocolate chip cookies with brown butter yourself, don’t forget to use the hashtag #natteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!

Buckwheat Chocolate Chip Cookies with Brown Butter

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Serves: 15-17 Prep Time: 2 Hours 25 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 4 voted )

Ingredients

3/4  cup gluten-free blend or all purpose flour

1/2 cup buckwheat flour

1 stick grass-fed butter

1/2 cup coconut sugar or brown sugar

1/4 cup raw sugar

2 large eggs, room temperature

2 tsp pure vanilla extract

1 tsp baking soda

1/2 tsp kosher salt

2/3  cup chocolate chips or chocolate chunks + 1/3 cup reserved

sea salt flakes

Instructions

1. First, brown the butter. Place the butter on a skillet over medium heat. Let the butter melt, stirring constantly. After the butter has melted, keep cooking until it turns a beautiful brown color and you can smell a toasted aroma. It will take around 8-10 minutes. 
2. Transfer the butter to a large bowl and stir in coconut and raw sugar well. Add in eggs and vanilla and whisk until fluffy. 
3. Add all-purpose and buckwheat flour, baking soda and salt. Stir until combined. 
4. Fold in chocolate chunks and refrigerate the dough for 1 to 2 hours.
5. Preheat the oven to 380F and line a baking pan with parchment paper.
6. Using a cookie scooper (I used 2 tbsp size), scoop out the cookie dough onto a prepared baking pan. Roll each scoop into a ball (that will make cookies more even) and press a couple of chocolate chunks on the each ball.  Refrigerate the remaining dough.
7. Bake cookies until the edges are golden brown, 9-10 minutes. Pull out of the oven and tap the top of each cookie lightly with a spatula, to flatten the cookies. Let the cookies cool on a wire rack for a couple of minutes and then transfer to a wire rack to cook completely. Sprinkle with a sea salt.