High Altitude Buckwheat Chocolate Chip Cookies (GF)

Buckwheat chocolate chip cookies have a nutty, wholesome flavor and texture, with crisp edges and chewy centers.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 1 vote

Prep Time 25

Cook Time 13

Chill Time 2

Total Time 2 38

Course Dessert

Cuisine American

Servings15 cookies

1 cup unsalted butter
1 cup granulated sugar
¼ cup dark brown sugar, lightly packed
1 large egg
2 tsp vanilla extract
½ cup buckwheat flour, spooned and leveled
1 ½ cups all-purpose flour or gluten free measure-for-measure flour, spooned and leveled
½ tsp baking soda
1 tsp coarse Kosher salt (if using table salt, use half the amount)
1 cup chocolate chips
½ tsp flaky finishing salt, such as Maldon

In a saucepan, melt the butter over medium heat. Continue to cook the butter, swirling occasionally, until the water evaporates, and the butter forms fragrant, nutty brown solids at the bottom of the pan. Remove from the heat and immediately pour the hot butter into a bowl, scraping all the browned bits off the bottom of the saucepan with a spatula.
Cool the browned butter for about 1 hour. It should be cooled to room temperature, but still be in liquid form.
After cooling the butter, stir in the granulated sugar and brown sugar. Stir in the egg and vanilla until smooth.
Combine the flour, baking soda and salt. Add to the bowl, and stir just until the dough comes together. Stir in the chocolate chips.
Use a cupcake/ice cream scoop to portion the dough into 15 portions. Roll into balls, and if you like, press a few extra chocolate chips on top of each ball.
Place the dough balls in an airtight container and freeze for 1 hour.
Preheat the oven to 350, and line a large baking sheet with a piece of parchment paper.
Place the frozen dough balls 3 inches apart on the baking sheet. Bake on the center oven rack for 13 minutes, until the edges are golden brown, but the centers are slightly underdone.
Let the cookies cool on the baking sheet for 2 minutes, then carefully transfer to a wire rack to cool completely.
Sprinkle the tops of the cookies with the flaky finishing salt, if desired.

For Perfectly Round Cookies: Immediately after taking the baking sheet out of the oven, use a round cookie cutter (it should be larger than the circumference of the baked cookies) and "scoot" it around the hot cookies. This pulls in any uneven edges and gives the cookies a nice round shape.
Storing Cookies: Store the cookies in an airtight container for up to 3 days, or freeze for 3-6 months.

Keyword Buckwheat, Chocolate Chip Cookies, Gluten Free, High Altitude Cookies

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