Salted Buckwheat Chocolate Chip Cookies
Jan 11, 2026 08:17 AM
This has become my new favorite chocolate chip cookie recipe, a whole-grain flecked cookie loaded with chocolate chunks, a toasty hit of buckwheat flour, and flaky sea salt.
I adore chocolate, but it’s been forever since I’ve fallen head over heels in love for a chocolate chip cookie. Don’t get me wrong — when a craving for cookies hits, it’s often a perfectly chewy-crunchy chocolate chip cookie that hits the sweet spot. Or, if it’s gotta be nothing but chocolate, double chocolate whoppers with chunky nuts are the only cookie for the job.
But — these salty-sweet chunky cookies, jam-packed with big, melty chocolate discs and whole grain buckwheat flour are something else.
The recipe is based on one from Umber Ahmad, whose New York City bakery, Mah-Ze-Dahr is a little jewel-box of exquisite sweet confections. Her creations from pastries, breads and cakes, all seem to have a special twist of spice and fragrance beyond the expected.
When I first saw these cookies, I was immediately Intrigued by the flecks of buckwheat grain and the sparkling shards of salt sprinkled on top. They’re out-of-this-world delicious, with just the right chewy-tender crumb and beautiful rustic-looking appearance.
It’s one of the rare cookie dough recipes I’ve made that didn’t require any tweaking. I’ve been baking batches of these over the past few months, and the cookies never fail to impress.
Ingredients:
- 1 ⅓ cups (200 g) unbleached all-purpose flour
- ⅓ cup (55 g) buckwheat flour
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 10 tablespoons (140 g) salted butter, at room temperature
- ⅔ cup (100 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 10 ounces (285 g) semisweet or bittersweet chocolate wafers
- Flaky sea salt, for sprinkling
Prep Time:
10 minutes
Cook Time:
257 minutes
Total Time:
387 minutes
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