Buckwheat Honey Chocolate Chip Cookie
Posted by:
Jacobsen Salt Co.
Posted on:
Sep 25, 2025
Shop The Recipe
Raw Buckwheat Honey
$13
Pure Flake Sea Salt
$15
Pure Kosher Sea Salt
$13
This not-to-sweet take on the classic Chocolate Chip Cookie gets its deeper, nutty flavor from buckwheat flour and Raw Buckwheat Honey, then a finishing sprinkle of Flake Salt adds a satisfying *crunch* and brightness to balance the flavors.
Recipe and photos by: Sofia Branco Kraft
Process
In a stand-up mixer or large bowl, mix room temperature butter, Buckwheat Honey, brown sugar and granulated sugar on low speed. Add egg and vanilla extract until just combined, scrape down sides of the bowl.
In a separate bowl, mix together the rest of the dry ingredients (flour, Kosher Salt and baking soda). Add the dry ingredients to the wet ingredients, but be careful not to over mix. Fold in dark chocolate chunks.
Refrigerate overnight if possible, 4 hours minimum.
To bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and form cookie dough balls (approximately 1 ½ Tbsp). Place the cookie dough balls onto the baking sheet, making sure not to place them too close together as they spread.
Bake for 10-12 minutes, until golden brown.
Remove from the oven and sprinkle with Flake Salt. Let cool on a cooling rack for 5 minutes before enjoying.
