Yes, yes, and yes! I never doubted it, buckwheat is amazing. These cookies have a slight crunch on the outside, and a thick, moist, chewy interior. There is a little bit of an oatmeal cookie quality to them.
oven to 350
1/4 cup white sugar
3/4 cup brown sugar
Beat the butter and sugars for several minutes until fluffy.
Add in the vanilla and egg, beat well.
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cornstarch works too (this contributes to the soft and chewy texture of this cookie)
Whisk the above dry ingredients together, then add to the wet ingredient. Mix well, and fold in the chocolate chips. Drop by medium sized scoops onto a silpat or parchment lied baking sheet. Bake for about 10 minutes. The cookies will appear slightly underdone. Let them cool on the baking sheet for a few minutes, then transfer to a rack.