Ingredients:

  • 1 cup (225g) Unsalted Grass-fed Butter
  • 1 cup (200g) Dark Brown Sugar, packed
  • 1/2 cup (100g) Granulated Sugar
  • 1 tbsp Vanilla Bean Paste
  • 1 cup (120g) Light Buckwheat Flour
  • 1 cup (125g) All-Purpose Flour
  • 1 tsp Baking Soda
  • 3/4 tsp Fine Sea Salt
  • 1 large Egg, room temperature
  • 1 large Egg Yolk, room temperature
  • 8 oz (225g) Dark Chocolate (70% cacao), roughly chopped
  • 1 tsp Flaky Sea Salt, for finishing

Instructions:

  1. Cream the butter and sugars. Mix the butter, dark brown sugar, and granulated sugar for 3 full minutes until the mixture looks pale and fluffy.
  2. Add the vanilla and eggs. Incorporate the vanilla bean paste, the whole egg, and the yolk one at a time. Beat until the mixture looks like thick caramel.
  3. Whisk the dry ingredients. In a separate bowl, combine the buckwheat flour, all purpose flour, baking soda, and fine sea salt.
  4. Combine wet and dry. Add the flour mixture to the butter mixture. Mix on low speed just until the white streaks disappear.
  5. Fold in the chocolate. Use a spatula to gently fold in the chopped dark chocolate. Ensure the chunks are evenly distributed throughout the dough.
  6. Scoop the dough. Portions should be about 2 tablespoons each. Place them 3 inches apart on your parchment lined sheet.
  7. Bake the cookies. Slide them into a 350°F (180°C) oven. Bake for 10 minutes until the edges are golden but the center still looks slightly soft.
  8. Finish and cool. Sprinkle with flaky sea salt immediately. Let them sit on the hot pan for 5 minutes before moving to a wire rack.