20-Minute Buckwheat Chocolate Chip Cookies

Prepare Things
0 Position two racks in the upper and lower thirds of the oven and preheat to 375º. Line two baking sheets with parchment paper.
Make the dough
2 In a medium bowl, whisk together the flours, baking soda and salt.
4 Combine the sugars in a large bowl, then stir in the warm, melted butter. Whisk in the egg and vanilla extract.
6 Stir the dry ingredients into the butter mixture until almost combined, then stir in the chocolate chunks, nuts and nibs to distribute evenly.
Shape & Bake
8 You can either bake the cookies immediately, or cover the dough and let it rest for up to 2 hours at room temperature, or overnight in the fridge, bringing the dough back to room temperature before scooping. In either case, scoop rounded tablespoons of dough (I use a #40 spring-loaded ice cream scoop) and place them on the parchment-lined baking sheets 3" apart.
10 Bake the cookies until the edges are just set and the centers are puffed and soft (but not wet), rotating the pans front to back and top to bottom after 5 minutes, for a total time of around 8 or 9 minutes (the baking time will vary with the size of your cookies, natch).
12 Let the cookies cool on the pans (or slide the parchment, cookies and all, onto cooling racks to stop the baking if you took yours a bit too far). Like most drop cookies, these are at their peak when they are just cool enough to lift off of the baking sheet. The cookies will keep in an airtight container for several days at room temperature, however.