Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 350°F and line two baking sheets with parchment paper.

In a medium bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, and cardamom.

In a large bowl, cream the softened butter with the brown sugar until light and fluffy. Add the egg and vanilla, mixing until fully incorporated.

Gradually A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold the dry ingredients into the wet mixture until just combined. Gently stir in the chocolate chunks.

Use a portion scoop or spoon to drop the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10 – 12 minutes, or until the edges are set and just lightly golden. Remove from the oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Cookies will keep in an airtight container for up to 3 days.