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 to fully combine, at
least 30 seconds. 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 Speed 2 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 with plastic
wrap 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.