1 1/4 cups all-purpose flour (or whole wheat pastry flour)
3/4 cup buckwheat flour
1/2 pound unsalted butter, softened
2/3 cup sugar
1/4 teaspoon salt
1/3 cup miniature chocolate chips
1 1/2 teaspoons pure vanilla extract
Whisk buckwheat and all-purpose or whole wheat pastry flour together. Set aside. Beat butter, sugar, and salt together for approximately one minute. Mix in the chips and vanilla extract. Add the flours and mix until just incorporated. Scrape dough onto a sheet of waxed paper. Knead a few times, if necessary, to bind dough. Shape into a log, about 12 x 2 inches, wrap in waxed paper, and refrigerate for at least two hours.
Preheat oven to 350 degrees. Slice cookies approximately 1/4 inch thick. Bake 15 to 20 minutes on cookie sheets lined with parchment paper or Silpat. Cool cookies on rack. Note: Cookies get only slightly browner than they were when you put them in the oven.
