I'm not sure if I've ever baked with buckwheat flour before. But Thalia Ho's Buckwheat Chocolate Chunk Cookies looked so good that I couldn't resist. In the recipe headnote, Ho says that these cookies are her "ideal," and that the buckwheat has a "warm, nutty undertone."
To make the dough, you whisk melted butter with granulated sugar and light brown sugar; add an egg, followed by vanilla; incorporate the dry ingredients (all-purpose flour, buckwheat flour, baking powder, baking soda, and salt); and stir in dark chocolate (I used Callebaut 2815 57.9% callets). I chilled the dough briefly before scooping it out and sprinkling the cookies with Maldon salt before baking. I used a #20 scoop and got 20 cookies from a batch.
While I thought the cookies were good, I didn't think they were great. The flavor of the cookie itself was missing the deep caramel-y character that is my ideal for a chocolate chip cookie. And while I wouldn't have been able to identify the buckwheat, I could tell that there was something different lurking in the background. There actually isn't that much buckwheat in the recipe (80 grams of buckwheat flour, along with 250 grams of all-purpose wheat flour), but I was reminded a bit of what usually happens when I bake with rye and I end up thinking something tastes slightly off in the final product.
Maybe it's just that my palate that hasn't yet learned to appreciate alternative flours, but I find a traditional chocolate chip cookie hard to beat.
Recipe: "Buckwheat Chocolate Chunk Cookies" from Wild Sweetness by Thalia Ho.