Buckwheat Sables Chocolate Chips Recipe

I absolutely adore this recipe because it combines the rich, nutty taste of buckwheat flour with indulgent mini chocolate chips, creating a cookie that’s both delicious and a little different from the usual. Plus, the mix of granulated and brown sugars with creamy butter makes for a perfectly chewy texture that’s all kinds of satisfying.

Combining the rustic appeal of buckwheat with the delightful charm of chocolate is something I truly enjoy. Recipes that marry these two ingredients together have achieved true culinary alchemy in my opinion.

My Buckwheat Sables with Chocolate Chips are not just your average, run-of-the-mill chocolate chip cookies. They’re made with an impressive (if I do say so myself) 3/4 cup buckwheat flour and 1/2 cup unsalted butter, which gives them a rich, tender texture; and they’re studded with mini chocolate chips, which take what is essentially a nutty shortbread cookie to a whole new level.

Ingredients

All-purpose flour:
A multifunctional foundation providing carbohydrates, which are fundamental for energy.

Buckwheat flour:
This is a nutritious substitute; it gives protein and fiber, and it’s free of gluten.

Granulated sugar:
Enhancer of sweetness; adds to the delights the classic taste of sugar.

Light brown sugar:
Damp sweetness; blends molasses flavors for richness.

Unsalted butter:
Rich creaminess contributes to texture and flavor subtleties.

Mini chocolate chips:
Little mouthfuls of joy! And packed with a chocolate punch!

Ingredient Quantities

• 1 cup (120g) all-purpose flour
• 3/4 cup (100g) buckwheat flour
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 1 large egg
• 3/4 cup (135g) mini chocolate chips

Instructions

1. Your oven should be preheated to 350°F (175°C). A baking sheet should be lined with parchment paper.

2. In a medium bowl, combine the all-purpose flour, buckwheat flour, baking soda, and salt. Whisk together thoroughly until the mixture is uniform throughout. Set aside.

3. In a big mixing bowl, beat together the room-temperature, unsalted butter; the regular granulated sugar; and the light brown sugar. Use an electric mixer set to medium speed. The mixture should be light and creamy when you’re done.

4. In the butter-sugar amalgam, pour the vanilla essence and the egg, and beat them together until they reside in hapless unity.

5. Slowly incorporate the dry ingredients into the wet ingredients, mixing on low speed until just combined. Avoid overmixing.

6. Mix in the mini chocolate chips, making sure they are evenly distributed throughout the dough.

7. With a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

8. Gently flatten each ball of dough with your fingers or the back of a spoon.

9. Preheat the oven to 10-12 minutes, or until the edges of the cookies are lightly golden and the centers are still soft.

10. Take the cookies out of the oven and allow them to cool on the baking sheet for 5 minutes before moving them to a wire rack. Let the cookies cool completely before you dig in!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Electric mixer
8. Measuring cups
9. Measuring spoons
10. Cookie scoop or tablespoon
11. Wire rack
12. Spoon or fingers for flattening cookies

FAQ

• Can I substitute buckwheat flour with regular flour?The sables have a distinct, nutty flavor from buckwheat flour. No buckwheat? No problem. Just use regular flour. Expect some change (in taste, probably, and also in texture) when you try that substitution.
• Can I use salted butter instead of unsalted?Certainly! Salted butter can be used in recipes; however, the salt content in recipes must be adjusted accordingly to avoid an excess of salt in the finished product. For every 1/2 cup (1 stick) of salted butter used, reduce the salt in the recipe by 1/4 teaspoon. This way, the flavors can be balanced without interfering with the intended taste of the dish.
• Is it possible to make these sables gluten-free?To convert them to gluten-free, swap the all-purpose flour for a gluten-free flour blend. Buckwheat flour and other ingredients must be certified gluten-free.
• How can I make the sables more chocolatey?If you want to give your cookies an even more intense chocolate flavor, you could up the ante on the mini chocolate chips—you could even chop up some chocolate and use that instead. Or take some cocoa powder, which is what we did in the recipe below.
• What’s the best way to store these cookies?Keep the sables in an airtight container at room temp. They should remain fresh for up to a week. If you’re not eating them within a week, pop them in the freezer for up to three months.
• Can I make these cookies without an egg?
• What is the best way to incorporate the chocolate chips?At the end of mixing, gently fold the mini chocolate chips into the dough to ensure even distribution. This should be done without overmixing, so the dough will have a lovely texture when baked.

Substitutions and Variations

All-purpose flour: Substitute whole wheat flour for a nuttier flavor, or use a gluten-free flour blend for a gluten-free option.
Buckwheat flour: Replace with almond flour for a different texture and added protein, or use oat flour for a similar gluten-free option.
Granulated sugar: Substitute coconut sugar for a more caramel-like sweetness, or use the same amount of honey or maple syrup, but cut back slightly on other liquids.
Butter (unsalted): Use coconut oil for a dairy-free version, or use vegan butter for a plant-based alternative.
Mini chocolate chips: For a chunkier bite, use regular chocolate chips; for a sweeter twist, use white chocolate chips.

Pro Tips

1. Chill the Dough: For better consistency and to prevent spreading, chill the dough in the refrigerator for at least 30 minutes before baking.