This is my new go-to chocolate chip cookie recipe. The buckwheat flour gives the cookies a nice earthy flavor and goes well with the chocolate, and they aren't too sweet. Plus, they're quick and easy to make and good for gatherings because they are gluten-free.
1 1/8 cup light buckwheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
3/4 cup brown sugar
1/2 teaspoon vanilla extract
1 large egg
1 cup chocolate chips
Combine dry ingredients in a medium bowl and whisk to combine. In a large mixing bowl, combine egg and sugar and beat with an electric mixer on high until light and fluffy. Add butter and beat on high until combined. Add vanilla and beat briefly. Add dry ingredients and mix until combined. Stir in chocolate chips
.Drop cookie dough onto parchment baking sheet lined with parchment paper, and bake at 375° F for 9-11 minutes.
I originally found the recipe here.