Ingredients

For the Cookie Dough

• 1 cup (125 g) buckwheat flour
• 1½ cups (190 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 1 cup (225 g) unsalted butter, softened
• ¾ cup (150 g) brown sugar
• ½ cup (100 g) granulated sugar
• 1 cup (200 g) sourdough discard (100% hydration)
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups (340 g) semi-sweet chocolate chips or chopped dark chocolate

Optional Add-Ins

• ½ cup chopped walnuts or pecans
• 1 teaspoon cinnamon
• 1 tablespoon espresso powder
• Flaky sea salt for topping
• ½ cup toasted coconut flakes

Equipment

• Large mixing bowls
• Electric mixer
• Whisk
• Rubber spatula
• Baking sheets
• Parchment paper
• Cookie scoop

Instructions

Step 1: Prepare Dry Ingredients

1. In a medium bowl, whisk together:
   • Buckwheat flour
   • All-purpose flour
   • Baking soda
   • Baking powder
   • Salt
2. Set aside.

Step 2: Cream the Butter and Sugar

1. In a large bowl, beat the softened butter with brown sugar and granulated sugar for 2–3 minutes until light and creamy.
2. Add eggs one at a time, mixing well after each addition.
3. Mix in vanilla extract.

Step 3: Add the Sourdough Starter

1. Add sourdough discard to the butter mixture.
2. Mix until fully combined. The mixture may look slightly separated, which is normal.

Step 4: Make the Dough

1. Gradually add the dry ingredients to the wet ingredients.
2. Mix until just combined.
3. Fold in chocolate chips and optional nuts.

Avoid overmixing to keep the cookies tender.

Step 5: Chill the Dough

1. Cover the dough and refrigerate for 1–2 hours.
2. Chilling helps develop flavor and prevents excessive spreading.

For deeper sourdough flavor, chill overnight.

Step 6: Bake the Cookies

1. Preheat oven to 350°F (175°C).
2. Line baking sheets with parchment paper.
3. Scoop dough into 2-tablespoon portions and place them 2 inches apart.
4. Bake for 12–14 minutes until edges are golden and centers are still slightly soft.

Step 7: Cool and Serve

1. Allow cookies to cool on the baking sheet for 5 minutes.
2. Transfer to a wire rack to cool completely.
3. Sprinkle with flaky sea salt if desired.

Flavor Variations

Dark Chocolate Sea Salt Cookies

Use dark chocolate chunks and finish with flaky sea salt.

Double Chocolate Buckwheat Cookies

Add ¼ cup cocoa powder and extra chocolate chips.

Nutty Buckwheat Cookies

Add toasted walnuts, pecans, or hazelnuts.

Orange Chocolate Cookies

Add orange zest for a bright citrus flavor.

Cinnamon Spice Cookies

Add cinnamon, nutmeg, and a pinch of cloves.

Storage

• Room Temperature: Store in an airtight container for up to 5 days.
• Refrigerator: Keep for up to 1 week.
• Freezer: Freeze baked cookies for up to 3 months or freeze dough balls and bake as needed.

Chef’s Tips

• Use active or discard sourdough starter at 100% hydration for the best texture.
• Buckwheat flour has a strong nutty flavor, so balancing it with all-purpose flour creates a better cookie texture.
• Chill the dough for richer flavor and thicker cookies.
• Do not overbake—the centers should look slightly underdone when removed.
• Use chopped chocolate instead of chips for melted chocolate pockets throughout the cookie.

Approximate Nutrition (Per Cookie)

• Calories: 190
• Fat: 10 g
• Protein: 3 g
• Total Carbohydrates: 24 g
• Fiber: 2 g
• Sugar: 14 g
• Sodium: 130 mg