Salted Chocolate Buckwheat Cookies Recipe

If you’re looking for a cookie that blends rich chocolate with an unexpected, wholesome twist, this Salted Chocolate Buckwheat Cookies Recipe is an absolute winner. I love how the nutty flavor of buckwheat flour complements the deep cocoa, and that little hint of sea salt on top? It’s like magic for your taste buds. These cookies are perfect for when you want something a little different from your standard chocolate chip batch but still crave that comforting, indulgent treat.

The first time I baked these, I was amazed at how perfectly tender yet slightly crisp they turned out — and the espresso sneakily boosts the chocolate flavor without overpowering it. Whether you’re packing them for a picnic, craving a mid-afternoon pick-me-up, or bringing treats to a potluck, you’ll find this Salted Chocolate Buckwheat Cookies Recipe is one you’ll revisit again and again.

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Ingredients You’ll Need

Each ingredient in this Salted Chocolate Buckwheat Cookies Recipe plays a key role — from the wholesome buckwheat flour to that zing of sea salt on top. The ingredients work together to create flavor depth and texture that’s just a little unexpected but incredibly satisfying.

• Buckwheat flour: Adds a nutty, earthy flavor and makes these cookies gluten-free if you use certified buckwheat flour.
• Unsweetened cocoa powder: Provides rich chocolate flavor—use a good quality one for best results.
• Baking powder: Helps the cookies puff up just right without getting cakey.
• Light brown sugar: Gives a subtle molasses note that pairs beautifully with chocolate.
• Unsalted butter: Room temperature butter beats fluffy for that perfect cookie base.
• Chocolate chips: I love using a mix of semisweet and dark chips for complexity.
• Strong espresso or coffee: Elevates the chocolate flavor without making the cookie taste like coffee.
• Powdered sugar: A delicate dusting adds a touch of sweetness and visual charm.
• Sea salt (Maldon preferred): Sprinkled on top to create that addictive sweet-salty balance.

Variations

I’ve had fun tweaking this Salted Chocolate Buckwheat Cookies Recipe in different ways, and you should feel free to get creative too. Whether you want to make them vegan, a bit richer, or with a touch more texture, small swaps can make a big difference.

• Add Nuts: I sometimes toss in chopped toasted walnuts or pecans for extra crunch and earthiness.
• Make It Vegan: Swap butter for coconut oil or a vegan butter substitute, and use dairy-free chocolate chips.
• Spice It Up: Adding a pinch of cinnamon or a touch of chili powder gives a subtle warmth that pairs beautifully with chocolate.
• Use Different Chocolate: White chocolate chips or chunks of your favorite chocolate bar add another layer of flavor.

How to Make Salted Chocolate Buckwheat Cookies Recipe

Step 1: Prep Your Oven and Dry Ingredients

Start by preheating your oven to 375° F and lining a rimmed baking sheet with parchment paper. Then, whisk together the buckwheat flour, unsweetened cocoa powder, and baking powder in a medium bowl. It’s important to mix these dry ingredients well here so your cookies get a consistent flavor and rise evenly.

Step 2: Cream Butter and Brown Sugar, Then Add Dry Mixture

Using an electric mixer on medium-high speed, beat the softened butter and light brown sugar until the mixture is light and fluffy. This usually takes about 4 minutes—don’t rush it! Then, gradually add your dry ingredients and mix on medium-low speed until no dry pockets remain. Fold in the chocolate chips and the espresso or coffee on low speed just until everything is blended together.

Step 3: Shape and Chill the Dough

Transfer your dough onto a surface lightly dusted with buckwheat flour. Shape it into a log about 2 inches in diameter and 10 inches long. Now, here’s a trick I learned: chilling the dough for at least an hour before cutting really helps the cookies hold their shape and develop great texture during baking.

Step 4: Cut, Sprinkle, and Bake

After chilling, slice the dough log into 12 even pieces—they might look big, but trust me, the cookie deserves it! Place these on your prepared baking sheet and sprinkle each cookie with a little powdered sugar and a pinch of flaky sea salt like Maldon. Bake for 12 to 15 minutes, rotating the pan halfway through. Watch for the cookies to crack slightly and puff up—they’ll still be soft when you take them out but firm up as they cool. Let them cool on the baking sheet briefly before transferring to a wire rack.

How to Serve Salted Chocolate Buckwheat Cookies Recipe

Garnishes

I love dusting these cookies with powdered sugar and finishing them off with a light sprinkle of flaky Maldon sea salt right out of the oven. It adds that delicate shimmer and a contrast that makes each bite unexpectedly delightful. If you want to get fancy, a drizzle of melted dark chocolate over the top is a nice touch for special occasions.

Side Dishes

Pair these cookies with a glass of cold milk, a cappuccino, or even a creamy vanilla ice cream for an indulgent dessert experience. For brunch or afternoon tea, they go wonderfully alongside fresh berries or a light fruit compote.

Creative Ways to Present

One of my favorite ways to present these cookies is on a rustic wooden board scattered with extra chocolate chips, walnuts, and small bowls of coffee beans or espresso pods around. For holiday gifts, I pack them in a pretty tin with parchment paper and a sprig of rosemary for a festive touch that looks as good as they taste.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they stay fresh and chewy for up to 5 days. I love how the subtle salted crunch keeps their character even after a couple of days.

Freezing

If I want to save some for later, I freeze unbaked logs of dough wrapped tightly in plastic wrap and foil. When I’m ready, I slice and bake them fresh. You can also freeze baked cookies in an airtight container with parchment between layers. Just defrost at room temperature before serving.

Reheating

To freshen up leftover cookies, I pop them in a 300° F oven for 5-7 minutes to bring back that just-baked warmth and crispness. Skip the microwave—it softens the texture too much for my liking!

FAQs

Final Thoughts

I have to say, this Salted Chocolate Buckwheat Cookies Recipe holds a special place in my cookie repertoire. It’s the perfect balance of familiar and different, offering a rich chocolate experience with a wholesome twist. I hope you enjoy baking and sharing these as much as my family and I do — there’s something so joyful about biting into a cookie that surprises you with its depth of flavor and that little spark of sea salt. Give it a try, and I bet it’ll become one of your favorites too!

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