That is a mouthful! Eating 2 of these cookies at one time annnnd the title…”browned butter, buckwheat, walnut chocolate chunk cookies”. They may look a little…homely…but they have incredible flavor and texture. Note: you may use chocolate chips, and you may omit the walnuts. Similarly, I could see substituting hazelnuts being *amazing* in these.
These cookies were born when I participated in a cookie swap in efforts to raise funds of the ACLU, that the lovely Miss Jen held at her crazy adorable pie shop (also, super tasty pies…I shouldn’t have to say that about a shop that sells all-things butter and pie…right? Ok…good). I was also in-between moving from Beloit to my new place here in Viroqua (*happy dance*), and was spending a few days/nights at my Dad’s in Madison. Let us just say that baking cookies for others is my kind of therapy when things get a liiiiittle stressful. Nibbling on pieces of chocolate, browning butter, admiring the rich colors of buckwheat flour….I love it all. And I really, really love these cookies.
Now, don’t get me wrong, I LOVE a solid, well-executed chocolate chunk cookie. Sprinkled with sea salt, dunked into hot coffee, loaded with chocolate chunks…nothing will beat that. But for those who cannot eat the glutens (turns out, many people are still dabbling in the gluten-free arena), these are a really amazing option. The nutty buckwheat flour compliments the browned butter, and walnuts offer lots of crunch. And the chocolate. The chocolate….is the chocolate. I think I prefer these made with chunks of chocolate-some little pieces, some small, some shavings….but chocolate chips will do just fine. Just be sure to get your hands on some rich dark chocolate here-the contrast of the bitterness against the sweet cookie is *awesome*.
A few notes on the flour and such: you can use either Bob’s Red Mill buckwheat flour (it is blue-ish in hue, and almost like fine sand in texture) or a more flour-y buckwheat flour. I have made these cookies with both, and while both give slight different textures, both are equally delicious. The Bob’s flour cookies were a little more crunchy and crispy around the edges, and were also a little more flat (i.e. they spread a little more). Made with a more powdery, locally milled buckwheat flour produced a more brown colored batter, and a cookie with less spread, so a more gooey, chewy center. I would 100% recommend allowing the batter for either version to rest for at least 30 minutes (bummer, I know…), or even overnight in the fridge. This allows the buckwheat to absorb moisture, and helps the batter thicken up a touch. Since these cookies lack that viscoelastic, stretchy network of gluten, their structural integrity can be improved with a nap. Your patience will be rewarded! They will still be space hogs, and spread quite a bit with baking, however. And lastly, do NOT omit the tapioca flour (or sometimes called starch). You can easily find this in most grocery stores, and is extremely helpful in binding gluten-free baked goods…mmmkay?
And I don’t have to say this (do I?) but please try to use the best butter, sugar, eggs…just like a savory dish, with such few ingredients, using the best you can source really pay off here. But, if the cookie need is strong, use what you have in your pantry…..I get it! Enjoy, eat lots of cookie dough, steal nibbles of the chocolate…you got this!
And lastly, if you wish, you can mix these up, portion them out into balls, and freeze. When the cookie need strikes, you can bake-off as many (or as few….but wtf is that with cookies?) as you need, straight from the freezer. Cookie addict hacks…so important for a happy life…right?
Browned Butter Buckwheat, Walnut & Chocolate Chunk Cookies // makes approximately 20, 2″ diameter cookies // gluten-free; nut-free option (omit the nuts, yo!); soy-free //
- 1 stick (8 TB, 113g) unsalted butter
- 1 tsp vanilla extract
- 3/4 cup (160g) sugar*
- 2 tsp molasses*
- 3/4 cup plus 2 TB buckwheat flour (100g) buckwheat flour
- 1/4 cup plus 2 TB (45g) tapioca flour or starch
- pinch of cinnamon and/or freshly grated nutmeg
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 large egg
- 1 1/2 cups (6oz, 170g) dark/bittersweet chocolate (at least 65% cocoa solids, with roughy 80% cocoa solids being my favorite here), either in chip form or chopped into chunks from a bar
- 1 heaped cup walnuts (leave these out if you can’t do nuts or if you don’t like them, or substitute with pecans, hazelnuts, etc…)
*Lately, I have been making my own brown sugar, because to me, it tastes richer and is really simple to make. For this recipe, I use 3/4 cup organic cane sugar with 2 tsp molasses; you can eyeball the molasses if you’re feeling saucy, or measure it out like the amazing baking you are! 🙂
1. Brown the butter: in a medium saucepan (you’ll be mixing in a few more things in here, so use a slightly larger one that you think-I used a 4-cup sauce pan), melt the butter over medium heat, and allow it to cook, swirling occasionally, until it starts to brown and smell nutty. It may foam a few times, and you’ll notice some of the butter solids sticking to the bottom-just keep swirling until a golden color is reached. Allow the browned butter to cool for 5-10 minutes while you carry on with the recipe.
2. Sift the buckwheat flour, tapioca flour/starch, cinnamon, nutmeg, sea salt and baking soda into a large bowl. Chop the chocolate, and walnuts if using, or measure out the chocolate chips. Whatever you are mixing into the batter, get it ready now!
3. Into the slightly warm browned butter, add in the sugar, molasses (or light brown sugar), vanilla and egg. Mix thoroughly. The mixture will be almost caramel-like in consistency. Pour this mixture over the dry ingredients, mix for a few turns, and then add in the chocolate and walnuts. Don’t be shy here-you can mix, mix, mix since we have no gluten to worry about developing. The batter will begin to thicken as you stir-this is the buckwheat flour working the magic it has….
4. You can let the batter sit for 30 minutes, or covered overnight in the fridge now. After it rests, and when you are ready to bake, preheat oven to 350F. Form batter into roughly 2 TB dough, place on a cookie sheet, and sprinkle with sea salt (or you can form the balls, and freeze them for future baking). Bake for 8-12 minutes, rotating or turning the pans after the first 5-6 minutes to ensure even baking. For frozen cookie dough balls, it may take a minute or two longer for the cookies to bake. The cookies are done when they appear to be dry-ish in the middle, but may still look a little gooey. For crisper cookies, bake until the edges start to brown.
5. Allow the cookies to cool for a few minutes before removing with a spatula-the cookies are a little delicate fresh out of the oven. Store for up to 2 months in the freezer in a covered container, or up to 3 days at room temperature (if they last that long…).
You know how to do this…be sure to allot your measurements for snacking on the chocolate and walnuts. Really. You know you will do it.
Sift…gotta sift! Don’t skip it.
Brown the buttaaaah! Swirl, be patient…you got this…
Now, sugar, molasses (or brown sugar) egg…all stirred up into a caramel-like mass….mmm mass….and not the church kind, the “gravitational pull” kind…
Stir stir stir….be sure your browned butter is not super hot here, or else you may curdle (i.e. cook) your egg. We don’t want that…at least, not in our cookies.
Pour the lot over your sifted dry ingredients…and stir, stir, stir again!
So, this is the same batter, only made with a locally milled buckwheat flour. You can see that the Bob’s batter is a little more loose, but it will firm up after some time. And no nuts in the batter below! But lots of chips. See, we are flexible here…do what you gotta do!
All balled up….ahoo hooo…(Elvis voice there…)
You can also freeze your balls (teehee), and bake straight from there. Don’t forget the sea salt on top!
On the cookie sheet, with generous space apart, since these guys like to stretch their legs.
And run into each other….cookie venn diagram…it happens!
Same cookies, just made with the locally milled flour below (Bob’s flour above).
Cool, and enjoy. Be sure to let these rest for a minute or two on the cookie sheet before removing to cool, since they are delicate creatures right out of the oven. I mean, aren’t we all, though?Nothing better than cookies in the evening light of spring….am I right? Enjoy! Share! Be merry.