Buckwheat Chocolate Chunk Cookies

Makes about 4 dozen cookies

1½    cups unbleached, all-purpose flour
¾      cup buckwheat flour (or may
         substitute whole-wheat flour)
1       teaspoon baking soda
1       teaspoon kosher salt
½      teaspoon espresso powder
16    tablespoons (2 sticks) unsalted
         butter, cut into 1-inch pieces, room
        temperature
1      cup packed light brown sugar
½     cup granulated sugar
2      large eggs, room temperature
1½   teaspoons pure vanilla extract
2      cups chopped bittersweet
        chocolate
        flaked sea salt, for sprinkling

Nutritional information per cookie:
Calories 137 (48% from fat) • carb. 17g• pro. 2g • fat 8g • sat. fat 4g • chol. 18mg• sod. 78mg • calc. 3mg • fiber 1g

1. Put the flours, baking soda, salt, and
espresso powder into a medium mixing
bowl. Mix on Speed 1 for about 30
seconds, or until fully combined; reserve.
2. Put the butter into a large mixing bowl.
Mix, starting at Speed 1 and increasing
to Speed 3, until light and creamy. Add
the sugars and mix on Speeds 2 to 4
until very light, scraping down the sides
of the bowl as necessary, where it seems
that much of the sugar has dissolved
into the butter, about 2 minutes. Add the
eggs, one at a time, mixing on Speed 2,
and then the vanilla extract. Add the dry
ingredients and mix on Speed 2 until just
combined, and then add the chopped
chocolate and mix on Speeds 2 to 3 until
evenly incorporated.
3. Scoop the dough into even, golf ball-sized
rounds and place on a parchment-lined
tray or baking sheet. Wrap well and allow
to chill for a minimum of 1 hour, or up to
overnight.
4. Preheat oven to 350°F with racks in the
lower and upper thirds of the oven. Line
two baking sheets with parchment paper.
5. Once the oven has preheated, place the
chilled dough onto the baking sheets and
bake until just browned and set at the
edges, about 15 minutes. Remove and
immediately sprinkle baked cookies with
a pinch of flaked sea salt. Allow pans to
cool prior to baking remaining dough.