Chocolate Chunk Buckwheat Cookies

1. 1

   Preheat over to 375F.

2. 2

   In a stand mixer or bowl, cream the butter and brown sugar until light and fluffy.

3. 3

   Beat in the egg, vanilla, and almond extract until well mixed.

4. 4

   In a small bowl, mix the flour, baking soda, salt and buckwheat, and add to the butter mixture, beating to incorporate.

5. 5

   When the flour is mixed in, add the chocolate and stir until combined.

6. 6

   Drop 2-tablespoon-size balls of dough onto ungreased sheet pans, leaving 3 inches of space between the balls.

7. 7

   The cookies will spread while baking.

8. 8

   Bake for 6 minutes, reverse the position of the pans in the oven, then bake for 4 to 6 minutes more.

9. 9

   A pale, soft center surrounded by golden brown cookie is the desired result.

10. 10

    Let the cookie cool on the pans for 5 minutes, then transfer to cooling racks with a spatula.

11. 11

    Let cool completely before storing in an airtight container for up to a week.

* Per serving · 4 servings · Values may vary.