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Buckwheat Chocolate Chip Cookies
David · davidlebovitz.com · Original Recipe
Adapted from L'appart (Crown Publishing) The following recipe is a happy medium between offering up the hearty taste of buckwheat, with the soft, moist chocolate chip cookie that we all know - and lov
3
chewiness
1
crispiness
2
cakeyness
3
thickness
2
spread
2
richness
2
sweetness
2
complexity
balancedclassic
Ingredients
packed light brown sugar(90g)0.5 cup (70g)
granulated sugar(65g)0.333 cup (67g)
butter(4 ounces, 115g)8 tbsp (114g)
egg(at room temperature)1 each (50g)
egg yolk1 each (18g)
vanilla extract1.5 tsp (6g)
all-purpose flour(140g)1 cup (125g)
buckwheat flour(35g)0.25 cup (35g)
teaspsoon baking powder(preferably aluminum-free)0.5 each (3g)
baking soda0.5 tsp (3g)
salt0.5 tsp (2g)
coarsely chopped semisweet(230g)1.5 cup (210g)
cocoa nibs(optional)3 tbsp (27g)
walnuts(75g)0.75 cup (105g)
flaky sea salt(such as fleur de sel or Maldon)1 each (6g)
Total dough weight840g
Process
- Mixing
- creaming
- Butter
- melted
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 10-12 min
- Chill
- 720 min
- Yield
- ~20 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 1.6. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.41 (45th percentile)
Flour:Sugar1.17 (37th percentile)
Brown:White Sugar1.05 (55th percentile)
Egg:Flour0.42 (93th percentile)
Chocolate:Flour0.17 (13th percentile)
Fat %13.5 (29th percentile)
Sugar %16.3 (29th percentile)
Hydration0.42 (87th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.41
Flour:Sugar
1.17
Brown:White Sugar
1.05
Egg:Flour
0.42
Chocolate:Flour
0.17
Fat %
13.5
Sugar %
16.3
Flour %
19.0
Hydration
0.42