Sumptuous Salty Buckwheat Choco Chip Cookies

We are so crazy about the fabulous taste of buckwheat flour! That nutty, yummy flavour, great in both sweet and savory dishes...these cookies do not disappoint. Add the salty factor, and they are off the hook! 

Semi-sweet chocolate chips are awesome with the saltiness, but really any "chip" you like would work well.  Try gluten- free flour for a flatter, chewier cookie. My favorite. 

Pre-heat oven to 375F.

Melt 1.5 sticks of salted butter until slightly browned.  This KEY element makes for ooey- gooey cookies.

To this, add and whisk until creamy:
2/3 c. brown sugar

1.4 c. white sugar

1 large egg

2 egg yolks

1 tsp vanilla

In a separate bowl, combine:

3/4 c. all purpose flour or gluten-free flour

3/4 c. buckwheat flour

1/2 tsp. baking soda

1 1/4 tsp salt

Add about a cup of your preferred chocolate chips to the flour mixture, or peanut butter chips, or...any kind you like!

Add the wet into the dry and mix until combined. If you have time, put this into the fridge for a min. of 30 min to an hour. Makes a really great cookie if the dough is cold.

Cook these for no more than 8 or 9 min. Sprinkle some flaky salt on the hot cookies.

I am telling you...they won't last long on the plate. 

Make a double batch!!!