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 on Speeds 1 to 2 until light and creamy. Add the sugars and mix on Speed 2 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 Speeds 1 to 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 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 theedges, 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.