Every so often, there’s a cookie that takes Instagram by storm. This year it’s the buckwheat chocolate chip cookie from Basically.
I had the cookies on my list of things to make after seeing them on Instagram a couple weeks ago. Then, my sister sent me a post about them yesterday afternoon and it reminded me to make them. I stopped at the grocery store on the way home from brunch to grab some Callebut chocolate chips. I already had a bag of buckwheat flour at home from when I made chocolate buckwheat waffles (more on those later). I also had sel de Guerande, or French sea salt, for sprinkling the cookies once they came out of the oven.
What does buckwheat in a cookie taste like? you might ask. The answer is that it adds some flavor and texture to the cookies. I’m a big fan of your standard chocolate chip cookie, but these are a delightful spin on a classic recipe. The cookies are soft, dense, and perfectly chewy. They have melted chocolate chips, the perfect amount of salt, and a slight nuttiness that you don’t always get in regular chocolate chip cookies.
A trick for making these cookies turn out as aesthetically pleasing as possible is to bang the cookie sheets after you take them out of the oven. This is admittedly an anxiety-inducing process. After you get use to banging metal against metal, though, it’s oddly liberating. I smacked mine against the stove a couple times to flatten them out and get the nice ridged texture on top.
I made two batches of cookies and I saved the rest of the dough in the freezer. That’s one of my favorite tricks: You make all the dough balls, bake as many as you want, and then freeze the rest to bake later. One of my favorite things to do at night is pop a cookie out of the freezer, bake it, and top it with a little gelato or ice cream. What could be better than on demand cookies?
When I posted these on Instagram yesterday, my best friend’s mom wrote that I should do a roundup of my best chocolate chip cookie recipes. When your best friend’s mom speaks, you listen. I’m going to post the roundup later this week on the blog. Stay tuned.