Melt-in-Your-Mouth Buttermilk Chocolate Cookies

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We went to a dinner party over the weekend, and I wanted to bring something tasty for dessert. I had some buttermilk in the fridge, and it made me remember these outstanding cookies. This is one of the most popular recipes that has ever appeared on Big Flavors from a Tiny Kitchen, and making them again, I remembered why. They really do melt in your mouth. The buttermilk keeps them nice and moist, and the chocolate is nice and melty. I used Dutch process cocoa powder this time around, as well as two different types of chocolate chips – regular semi-sweet ones and bittersweet baking chips, which are bigger and create nice pools of chocolate. What could be better?! The next time I have a partial carton of buttermilk to use up, I’m going to make another batch of these beauties. Yum!

Melt-in-Your-Mouth Buttermilk Chocolate Cookies

Melt-in-Your-Mouth Buttermilk Chocolate Cookies
Baking Bites

2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter
3/4 cup cocoa powder
2 cups sugar
1 tsp vanilla extract
2/3 cup buttermilk
2 cups chocolate chips

Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.

Melt the butter in a small, microwave safe bowl.

In a large bowl, combine the melted butter (still warm) with cocoa powder and whisk until very smooth. Whisk in sugar, vanilla extract and buttermilk. Gradually stir in the flour mixture until no streaks of flour remain. Stir in the chocolate chips.

Drop dough in 1-inch balls into prepared baking sheet, leaving about two inches between cookies to allow for spread.

Bake for 10-12 minutes, until cookies are set around the edges.

Cool for 2-3 minutes on a baking sheet, then transfer to a wire rack with a spatula to cool completely.

Makes about 4 dozen cookies

Big Flavors Rating: 5 Stars

2 Pingbacks/Trackbacks

  • oh these cookies look to die for!!! I’m always looking for new cookie recipes 🙂 Thank you Ashley for sharing (and for stopping by at swiss miss in the kitchen!!)
    xox Amy

  • Mom

    Oooooh….did you save some for your mother??? They look SOOO good! 🙂

  • I love the two types of chips! Double chocolate is always a good thing!

    • And with the cocoa powder, it’s triple chocolatey goodness. Winning!!

  • This is a piece of heaven and looks beyond delicious!! Great to find and go through the recipe. Like to say Many Thanks for sharing with us. Continue Sharing such recipe.

  • Alexia

    Hi, Ashley.

    I just would like to let you know that I mentioned you in a post on my blog because I absolutely adored this recipe. Thank you so much for this.
    Here is the link if you’d like to take a look. (:
    http://alexiavlasak.wordpress.com/2014/02/22/double-chocolate-buttermilk-cookies/

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  • Absolutely the best chocolate biscuits I’ve made and I love that I now have an awesome use for the buttermilk left over from making butter!

  • Elisa

    No eggs?

  • De

    Is the cocoa powder sweetened or unsweetened?

  • Unsweetened. Hope you enjoy them!

  • D

    No recipe on this site. Am I just suppose to guess?

  • MaleKim

    Is something missing from this recipe? I tried baking them the other day using the ingredients as written. A 1/2 cup of butter is equal to one stick, right? What I got was the driest thing I’ve ever eaten.

    • I’ve made these several times and never experienced them being dry. Did you use enough buttermilk? Did they bake for too long? I’m not sure what else would cause them to be dry. Sorry you struck out with them!

    • Jesse Combs

      What kind of buttermilk did you use? If you used the low-fat or “healthy” kind, it won’t work. This recipe needs the fat in the buttermilk to keep them moist.

  • Dee

    How long do these cookies stay fresh? Have you ever frozen them?

    • Honestly, they’ve never lasted more than a few days in my house. I haven’t tried freezing them, but if you do, let me know how they hold up! Best of luck 🙂

      • Dee

        Thanks, great recipe!!! Delish cookies.

  • RadioactiveConcern

    Hi – these cookies are fantastic. I put them in the freezer after about one day. If I kept them out we would have eaten too many too soon. They are great out of the freezer – defrosted or still freezer cold they are good. Here is a great serving tip. A scoop of Ben and Jerry’s Cherry Garcia with this cookie on the side. Yum!

  • Excellent cookies!!!! Made them today and was impressed. Thanks.

  • scottsmar

    Just finished making these. It started out “with” the Grandkids, lost them real quick when the mixing was so difficult! Anyway…I hand rolled first batch (doubled recipe BTW!) Whew, tedious work! Then decided an ice cream scooper packed well worked best! Yes their bigger than the advised 1 inch balls, but that’s OK, no complaints here for too much chocolate! An ABSOLUTE very highly recommended deep rich chocolate almost lava like cookie! Thank you so much for sharing with everyone! YUMMMM!

    • So glad you enjoyed them! They’re a favorite in my house. Chocolate lava is a great description!

      • scottsmar

        I would have posted a pic of the monstrous beauties but didn’t see the option to! But trust me, so rich and filling! 😉

  • Too old

    Would like to know do the chocolate chips really melt inside the cookie or do they end up being just chips in there?

  • steFwithanF

    I will be making these for the second time tomorrow. They were a huge, huge hit the first time. My fiancé won’t stop asking me to make them again! They had this melt-in-your-mouth quality that made it taste like half cookie, half meringue. It was just amazing! A note on how I used the recipe – I always (in any recipe calling for cocoa powder) substitute sweetened cocoa powder for unsweetened cocoa powder. It always adds depth to the chocolate flavor. The brand is Ghirardelli’s Sweet Ground Cocoa. I also use unsalted butter.

    • They *are* pretty swoon-worthy, right? I always use unsalted butter, unless a recipe specifically calls for salted. My go-to for cocoa powder is the Dutch Process High Fat Cocoa Powder from Penzeys. Soooo smooth and decadent. And I agree – it adds a really nice depth to use quality cocoa powder!

  • Thanks for stopping by! Always happy to make people’s mouths water 🙂

    It does hold together well without eggs. The buttermilk binds it nicely. As far as omitting cocoa powder, I’m honestly not sure how to tweak it so it would still bake properly since 3/4 cup is a fairly large amount to leave out. Baking can be very scientific and adjusting things of that nature is definitely not my strong suit.

  • Jesse Combs

    Holy cow! I was looking for something to do with some buttermilk and wow! What a find! It’ll be interesting to experiment with cookie sizes as well as different chocolates. I put Hershey’s Dark and unsweetened “natural” cocoa, and ghiradlli semi-sweet chips in this recipe!

    • I loved the way the large baking chips melted into kind of puddles in this recipe, but it would definitely be interesting to use different sized ones. How’d it work out for you?

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  • Your modifications sound DELICIOUS, Christina! Glad to hear they turned out so well. Totally craving these again now!

  • Flora

    I was looking for a recipe of chocolate cookies with buttermilk, this one has just been awesome. Cookies were absolutely divine, soft and crunchy thanks to the chips. I adapted the recipe with the chocolate powder and sugar that I had in the pantry, a real winner!!

  • Oonagh Dempsey

    ☹️

    • Sorry to hear you had trouble with these – did you line your baking sheet with parchment or a silicone baking mat?

  • Mary

    I found the dough was like cake dough-added more flour and got a nice cookie dough. I also cut down on the sugar and used white chocolate chips on purpose (for contrast). A nice soft cookie