• Gently melt the butter in a microwave-safe mixing bowl using a lower heat setting or just melt it in a saucepan.
• Let butter cool slightly, then add the vanilla, molasses and cinnamon. Allow the butter to cool completely.
• When butter is cool, using a rubber scraper, beat in the sugars, egg, and each yolk.
• Whisk together the flour, buckwheat flour, baking soda, baking powder, and salt until evenly blended.
• Add the flour mixture and stir until you have a soft dough.
• Add chocolate chips or chunks and stir until blended. You can add them all at once, or hold some back and stick them in the formed dough rounds.

For Large, Soft Cookies (Makes 16)

• Scoop out generous size mounds with a medium size scooper. Put in a zipper bag or on a plate with plastic wrap to cover, and chill for 24 to 48 hours. You can go ahead and bake one or two right away if you like, but the texture will improve so much if you let the dough rest.
• Bring however many dough balls you want to cook back to room temperature. You can bake them from cold as well, but they come out with more crinkles and crevices if you start them at room temperature.
• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
• Arrange cookie dough rounds a few inches apart and bake for about 14-16 minutes. About 2 minutes before the time is up, remove from the oven and bang pan slightly against the counter. Continue baking. Times will vary, so be sure to check cookies often.

Smaller Cookies (Medium Scoop) Makes 28

• For smaller cookies, use regular size semisweet chips, scoop with a medium size cookie scoop to make about 28 cookies. Bake at 350 degrees F for 12 minutes.
• After the first 10 minutes, remove the tray from the oven and bang it gently on the rack or the counter to flatten cookies. Return to oven and let bake for the last 2 minutes or until nicely browned.
• Slice parchment sheet onto the counter and let cookies cool on the parchment paper.