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any flour chocolate chip cookies

Any-Flour Chocolate Chip Cookies

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Ingredients
  

  • 1½ cups all-purpose rye, or buckwheat* flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter at room temperature
  • ½ cup brown sugar light or dark
  • ½ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips(or other flavor chips)
  • Flaky salt for sprinkling (optional)

Instructions
 

  • Preheat oven to375°F. Line two baking sheets with parchment or silicone baking mats.
    In a medium bowl, combine flour, baking powder, and salt.
    In a large bowl or in the bowl of a stand mixer, cream the butter and sugars until light and fluffy. Add the egg and vanilla and mix until combined. Stir in the flour mixture just until incorporated, then stir in the chocolate chips.
    Divide the dough in 12 pieces, approximately ¼ cup each, rolling each piece into a ball. Place on the prepared baking sheets about 2 inches apart and flatten into disks with your palm (the cookies will spread quite a bit). Sprinkle with flaky salt, if using.
    Bake one tray at a time until cookies are brown and crispy on the edges, 12–15 minutes.
    Cool the cookies on the pan for a few minutes before removing to wire racks to cool completely. Store at room temperature in a covered container up to a week, or freeze for 3 months.

Notes

TIPS FOR BUCKWHEAT FLOUR
*If using buckwheat flour, combine ½ cup buckwheat flour with 1 cup all-purpose flour (or a gluten-free 1:1 flour blend).
You may want to toast the buckwheat flour before using: After preheating your oven, spread the flour on a lined baking sheet and bake for 10 minutes in the preheated oven, stirring once. Remove from oven and allow to cool before using in the recipe.