Servings: 24 cookies
Ingredients
- 225 g Butter, unsalted
- 230 g Brown Sugar
- 100 g Granulated Sugar
- 2 ea Eggs
- 1 tsp Vanilla Extract
- 155 g AP Flour
- 155 g Buckwheat Flour
- 3/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Kosher Salt
- 350 g Dark Chocolate Chips Callebaut or Valrhona
- 1 tsp Flaky Sea Salt
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Instructions
- Place the butter in a pot. Cook until the butter has slightly browned, not burnt. Weight out 175g (~75%) of the brown butter.
- In a mixing bowl add 175g butter with a paddle attachment. Add the sugars and mix until combined. Add the eggs one at a time. Scraping in between additions. Followed by the vanilla extract, Mix on medium high speed for 2-3 minutes.
- Add the dry ingredients to the egg mixture on low speed. Mix until combined. Add the chopped dark chocolate. Mix until combined. Let the cookie batter rest covered for 30 minutes before scooping.
- With a medium scooper, scoop cookies directly on a lined parchment paper, about 50g each, leaving a couple inches apart for baking. Ideally before baking, let the cookies rest covered with plastic overnight, or let it rest for 1 hour before baking after scooping. Sprinkle with maldon sea salt. Bake at 350F for 8 minutes. Rotate and bake for additional 4-5 minutes until lightly golden brown. Don’t get it too dark or the cookie will be too crispy.
Nutrition
Serving: 1ea | Calories: 235kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 6.5g | Sodium: 230mg | Fiber: 2g
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